While I’m relatively new to the gluten free baking game, I’m an infant in lactose-free cooking. This recipe was totally out of left field for me when I was thinking it up, and it made me get creative since milk is a huge component. I’m here to say that I conquered both big cooking fears in this recipe and it’s really dang tasty. The only way this recipe was even possible is because of Bob’s Red Mill's amazing gluten free flour options. Since almonds are a big staple in a traditional tres leches cake, I figured I would counter the extracts and nuts with Bob’s Red Mill Almond flour, which worked to perfection. In addition to the almond flour, I finished off the dry ingredients with Bob’s Red Mill Gluten Free 1-to-1 Baking flour. I have used the 1-to-1 in all of my gluten free cooking to date, and whomever created it is a genius!
I had to get a bit more creative when replacing the lactose in this recipe and used a combo of soy milk, lactose free yogurt, almond milk, and coconut milk. The blend of those milks alone give it such a delicious light tropical taste that you won’t believe! Of course I finished off the cake with coconut milk whipped cream and some fresh berries. I honestly can say that this was one of the tastiest cakes I’ve made, regardless of it being gluten free or lactose free, and it's all thanks to Bob’s Red Mill for helping me achieve it. Happy baking!
Lactose Free and Gluten Free Tres Leches Cake Recipe
Cake:- 6 eggs
- 1 cup Vegetable Oil
- 2 ¼ cups Sugar
- ¾ cup Vanilla Yogurt, lactose free or dairy free
- 1 cup Vanilla Soy Milk
- 1 ½ tsp Salt
- 1 ½ Tbsp Baking Powder
- 1 tsp Cinnamon
- 1 cup Bob’s Red Mill Almond Flour
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 cup Almond Milk
- 1 cup Vanilla Soy Milk
- 1 cup Coconut Milk (not from the can)
- 2 cups Coconut Whipped Cream
- ½ tsp Cinnamon for garnish
- Assorted berries for garnish
Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.” I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!
I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. I’m incredibly spontaneous and outgoing, and run two small businesses, BPMVC and my latest venture, 5 Loaves 2 Fish!
I would make it again, tho, cutting back on the sugar and separating the egg yolks and egg whites, whipping the egg whites to loosen up the batter. Switching out the oil to a Paleo butter and whip that with the sugar separately to create a lighter cake.
I would appreciate your thoughts?
Thank you!