GLUTEN-FREE TRES LECHES CAKE

Ingredients:

For the GF Sponge Cake:

• 1 teaspoon coconut oil, at room temperature (for greasing the pan)
• ¼ cup water
• 3 tablespoons sunflower oil or other neutral oil
• 3 large egg yolks
• 1 teaspoon vanilla extract
• ½ cup + 2 tablespoons (120 grams) granulated sugar, divided
• ¼ cup + 2 tablespoons (50 grams) millet flour*
• ¼ cup + 2 tablespoons (55 grams) sweet white rice flour*
• ¼ cup + 2 tablespoons (40 grams) oat flour*
• 1 ¼ teaspoon baking powder
• ½ teaspoon fine sea salt
• 6 large egg whites, at room temperature
• ¼ teaspoon cream of tartar

For the Dairy-Free Milk Mixture:

• 1 (13.5 ounce) can full-fat coconut milk
• ¾ cup (6 ounces) canned sweetened condensed coconut milk
• ½ teaspoon vanilla bean paste or extract
• Pinch of salt

For Serving:

• 3 cups whipped coconut cream
• 6 cups seasonal fruit of your choice (berries, stone fruit, mango)

Instructions:

1. Prepare the Cake:

   • Preheat the oven to 325ºF (165ºC). Grease the bottom of a 9x12-inch or 9x13-inch cake pan with coconut oil.
   • In a large bowl, whisk together water, sunflower oil, egg yolks, vanilla extract, and ½ cup sugar until well combined.
   • Sift millet flour, sweet rice flour, oat flour, baking powder, and salt into the yolk mixture through a strainer. Whisk until smooth and pancake batter-like in consistency.
   • In a stand mixer, whip egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add remaining 2 tablespoons of sugar and continue whipping until glossy and firm peaks form.
   • Fold one-third of whipped egg whites into the batter using a silicone spatula. Gently fold in remaining egg whites until no streaks remain.
   • Pour batter into prepared pan, spreading evenly. Bake for 30-40 minutes until golden and a toothpick inserted near the center comes out clean. Let cool for 30 minutes.

2. Prepare the Milk Mixture:

   • In a medium saucepan, combine coconut milk, sweetened condensed coconut milk, vanilla, and a pinch of salt. Warm over medium heat, stirring until well combined and warm to the touch.

3. Assemble the Cake:

   • Poke cooled cake all over with a skewer or chopstick. Slowly pour warm milk mixture over the cake, 1 cup at a time, allowing it to absorb before adding more. Tilt and swirl the pan to help distribute the liquid. Cover and chill for at least 1 hour or up to 2 days.

4. Serve:

   • Top chilled cake with whipped coconut cream and fresh seasonal fruit. For juicier fruit, toss with a bit of sugar and lime juice before serving.
   • Cut into squares or wedges and enjoy the heavenly flavors of this Gluten-Free Tres Leches Cake!

Indulge in the richness and decadence of this gluten-free twist on a classic dessert. It's a treat worth savoring with every bite! 🥥🍓