Gluten Free Tres Leches Cake
For the Cake
  • 5 large eggs, separated
  • 1 cup granulated sugar
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest (I used lemon zest)
  • pinch of cinnamon
  • 1/2 cup sorghum flour
  • 1/2 cup masa harina
  • 1 1/2 teaspoons baking powder
  • 1 tsp xanthan gum
  • 1/4 cup milk
  • 1/2 teaspoon cream of tartar
  • pinch of salt
For the milks:
  • 1/2 cup half-and-half
  • 12 oz can evaporated milk
  • 14 oz. can sweetened condensed milk
For the topping:
  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • sliced strawberries
For the Cake:
  1. Preheat oven to 350 degrees F. Generously grease a 9x13-inch baking pan.
  2. In a large bowl, beat 3/4 cup sugar, egg yolks and butter until light and fluffy, about 5 minutes. Fold in the vanilla, extract, orange zest, cinnamon, sorghum flour, masa harina, baking powder, xanthan gum, and milk.
  3. In another large bowl, beat egg whites to soft peaks, adding cream of tartar after about 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until egg whites are glossy and firm, but not dry.
  4. Scoop about 1 cup of egg whites into the egg yolk mixture. Stir to lighten batter mixture. Then gently fold in the remaining egg whites into the cake mixture. Pour batter into the baking pan, spreading out evenly.
  5. Bake in preheated oven until cake the cake is golden, and a toothpick inserted into the center comes out clean, about 25 minutes. Pierce cake all over with a toothpick.
For the milks:
  1. Whisk together the milks and pour evenly over cake. Allow to cool for 10 minutes, and cover and refrigerate for 4 hours, up to overnight.
For the topping:
  1. Before serving, place the whipping cream, sugar and vanilla in a mixer bowl and whisk to stiff peaks. Spread over cake and top with strawberries.
  2. Allow to chill in refrigerator until ready to serve.
Recipe by Faithfully Gluten Free at