Almond Flour Tres Leches Cake

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Tres leches cake is a classic Mexican dessert that’s all about its rich, moist texture. The name literally means “three milks” in Spanish, which makes sense because the cake gets soaked in a sweet, creamy milk mixture.

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It’s usually topped with fresh fruit like strawberries or peach for a burst of flavor, a layer of sweet jam to add richness, crunchy nuts for texture, and a cloud of fluffy Chantilly cream to tie it all together. 

The combination of these toppings doesn’t just make the cake look beautiful – it elevates the flavor and texture, creating an indulgent, melt-in-your-mouth experience that’s impossible to resist.

A Sweet Solution

After my type 1 diabetes diagnosis, I really missed enjoying this dessert, so I decided to create a version with almond flour, a sugar alternative, and a few simple tweaks.

For many of us, celebrations often mean watching others enjoy a slice of cake or a sweet treat. However, prioritizing health is always my top concern, which is why I choose to avoid desserts that are high in carbs and sugars.

My love for baking and sweets inspired me to create a recipe that lets people like me enjoy a slice of Tres Leches Cake while keeping glucose levels in check. For me, balance is important, so I enjoy this cake in moderation—it’s rich in fat, and finding that balance is something I prioritize.

We don’t buy cakes anymore! This is what my entire family enjoys at gatherings and celebrations. It’s far superior to store-bought cakes, and I’ve even gifted it to people.

Ingredients with Intent 

After graduating from culinary school in 2009, I spent most of my career in pastry, so it’s no surprise I was inspired to create a cake with fewer carbs. Here’s the idea behind it:

Flour

I swapped out most of the all-purpose flour for almond flour but kept a little for texture, and following my dietician’s advice, I added unsweetened protein powder to help my body process it more easily.

Sweetener

These days, it’s pretty easy to find sweetener blends like monk fruit and erythritol, which are great for baking. They’re usually labeled as “1:1 sugar alternatives” or “measures like sugar.” 

Since these sweeteners are low on the glycemic index, they have less impact on blood sugar. My go-to choices are Organic Swerve and Whole Earth.

No Added Sugar Products

Learning to read ingredients is essential. While some ingredients naturally contain sugars, such as milk, others may have added sugar. I always check the label to ensure none is added.

That’s why I avoid sweetened condensed milk, which is loaded with sugar, and opt for heavy cream instead for added body and flavor.

Vanilla extract can also contain hidden added sugars, which is why I stopped using my favorite brand for a while. Fortunately, Nielsen-Massey now offers a No Sugar Added version, and I’m thrilled. Another great option is Simply Organic.

Buttermilk 

Buttermilk works in harmony with the baking powder, as its acidity enhances the cake’s fluffiness. The reaction between the buttermilk and baking powder releases carbon dioxide bubbles, helping the batter rise and creating a lighter, airier texture.

How to Make Almond Flour Tres Leches Cake 

Strawberry Jam 

Place the strawberries and sweetener in a medium saucepan over medium heat and stir to combine. 

Let the mixture simmer gently for 15-20 minutes, stirring occasionally and mashing the berries as it thickens and becomes glossy. If needed, reduce the heat.

The sauce is ready when it coats the back of a spoon. Let it cool, then run your finger through the middle; it should leave a clear mark.

Transfer to a heatproof container, allow it to cool, then refrigerate to chill completely.

Almond Sponge Cake 

Preheat the oven to 350°F 

Separate the egg yolks from the whites, making sure no yolk gets into the whites.

In a medium bowl, whisk the almond flour to break up any lumps. Add the salt, then sift in the all-purpose flour, protein powder, and baking powder. Whisk to combine and set aside.

Using a stand or hand mixer, beat the egg yolks, 1/2 cup of sweetener, and vanilla on medium to medium-high speed until smooth, thick, fluffy, and pale yellow, about 2-3 minutes. Transfer to a large bowl, then mix in the buttermilk and set aside.

Clean and dry the same mixing bowl used for the yolks thoroughly. Using the whisk attachment, whip the egg whites on medium to medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup of sweetener and continue whipping until stiff peaks form.

Give the yolk mixture a quick stir. Fold in the sifted ingredients in two additions until well combined. Then, gently fold in the whipped egg whites in three additions, fully incorporating each before adding more. Be careful not to deflate the fluffiness. The final batter should be smooth and airy.

Pour the cake batter into the prepared, greased 10×13-inch pan (excluding the handles). Even out the top with a mini spatula.

Bake the cake in the center of the oven for 35 to 40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Halfway through baking, gently rotate the cake to ensure it bakes evenly. Be careful not to deflate it. If it’s browning too quickly, loosely cover it with a piece of aluminum foil to give it time to finish baking.

Tres Leches Mix 

In a medium saucepan, combine the three milks, sweetener, and vanilla. Stir over medium-low heat until the sweetener dissolves, about one minute. Transfer to a separate container, allow it to cool to room temperature, then refrigerate to chill further.

Back To The Cake 

Remove the cake from the oven and let it cool completely. Once cooled, run a spatula around the edges to loosen it. Poke holes all over the surface with a fork, then pour the milk mixture evenly over the cake, including the edges.

Place the cake in the refrigerator and allow it to soak in the milks for at least two hours, or overnight for better flavor and soaking.

Chantilly Cream 

Whip the heavy cream and sugar with the whisk attachment on medium-high speed until medium peaks form. Set aside momentarily.

Spread the cold jam evenly over the top of the chilled, soaked cake.

Add the Chantilly cream to the cake no more than 2 hours before serving, or just before serving, to maintain its structure.

Using a pastry bag with an open star tip, pipe the Chantilly cream around the edges of the cake and create horizontal lines across, allowing parts of the jam to show through. Decorate with more berries and enjoy!

Recipe Video Tutorial 

Below is my easy to follow video tutorial on how to make this Almond Flour Tres Leches Cake.

It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding. 

If you enjoyed the video, subscribe to my YouTube channel and click the bell icon to receive notifications whenever we post a brand new video.

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Recommended Tools

• Stand Mixer: One of the best investments for any kitchen. I own the Architect Edition, which is no longer available, but if I were to buy a new one, the KitchenAid 7 Quart would be my top choice.

• Ateco Mini Spatula: Perfect for leveling the batter once poured into the baking pan, ensuring even cake tops.

• Enamel Cast Iron Baking Pan: This pan bakes the most beautiful cake, making it perfect for table presentation.

• Piping Bags with Open Star Tip: Ideal for creating beautiful rosettes. The 1M open star tip is my personal favorite.

• Glass Bowls: A must-have for any baker. They make the job easier by helping you organize, measure, and prep ingredients ahead of time.

Make Ahead

The milk-soaked cake can be made a day in advance and tightly covered. Letting it sit overnight in the fridge allows the milks to fully absorb, enhancing the cake’s texture and flavor. It’s important to let the cake soak in the milks alone, without adding any toppings, jam, or fruit. 

For the whipped topping, add it no more than two hours before serving or right before serving to maintain its structure.

The jam can be prepared ahead of time and stored in the fridge, but be sure to add it to the cake just before decorating. 

Since the cake contains milk, it should be kept in the fridge to prevent the milks from spoiling. You can remove it from the fridge once you’re ready to serve.

Store

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

This cake is also freezer-friendly. Simply place it in a freezer-safe airtight container, and it will keep for 1-2 months. Be sure to defrost it in the refrigerator before enjoying.