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Low-FODMAP & Gluten-free Tres Leches Cake

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Rich, creamy, and so decadent. A Tres Leches Cake made gluten-free, lactose-free, and tolerable for IBS!

Ingredients

Scale

*PLEASE READ ALL INSTRUCTIONS & INGREDIENTS TO ALLOW TIME TO TREAT YOUR DAIRY PRODUCTS BEFORE USE, CAKE IS ALSO BEST WITH REFRIGERATION FOR 6 HOURS OR OVERNIGHT BEFORE SERVING*

For the Cake:

  • 1 cup (140 g) low-FODMAP, gluten-free flour*
  • 1/2 teaspoon xanthan gum, if not added to your flour choice
  • 1 & 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 5 large eggs, room temperature, separated
  • 1 cup granulated sugar; divided
  • 1/2 cup lactose-free whole milk*
  • 3 teaspoons pure vanilla extract; divided
  • Commercially available lactase enzyme drops (amount based on your product, see note)*
  • One 12-oz (354 ml) can evaporated milk
  • One 14-oz (396 g) can sweetened condensed milk
  • 1/4 cup heavy whipping cream
  • Baking spray, or shortening, for greasing pan

For the Topping:

  • 2 cups heavy whipping cream
  • 1/4–1/3 cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries, raspberries, or blueberries for garnish

Instructions

  • Pretreat your dairy:
    • Open the 2 cans of milks, and assemble the heavy cream required. Add the appropriate number of lactase drops (This will depend on the lactase product you purchase and the canned item you are using.  For example: 5 drops for the carton of heavy cream, 7 drops for the evaporated milk, and 10 drops for the sweetened condensed milk)
    • Stir, and allow the product to sit in the refrigerator for 24 hours prior to use.  You may bake the cake at this time, provided you store it for 24 hours before soaking in the milk products
  • When ready to bake cake, preheat oven to 350° F and place rack in the center of the oven. Grease a 9 by 13-inch pan and set aside for now
  • In a medium bowl combine LF flour, xanthan gum (if using), baking powder, and salt
  • Place the egg yolks into a large mixing bowl that can fit your electric mixer
  • Using your whisk paddle attachment, beat the egg yolks on medium-high until pale and thickened, adding 3/4 cup of the sugar gradually (about 3-4 minutes)
  • Once egg yolks have finished beating, stir in the 1/2 cup LF milk, and 2 teaspoons vanilla by hand
  • Gently mix the egg yolks into the flour mixture until combined
  • In a separate large bowl (or wipe out the one from the yolks well), use your electric mixer to beat the egg whites on high speed, with a clean whisk attachment
  • Once they reach very stiff peaks (about 2 minutes), add the remaining 1/4 cup sugar slowly by hand.  The whites should be thick enough to scoop
  • Next, gently fold the whites into the flour mixture, scraping the bottom and sides of the bowl, until combined. Fold them in with a light touch, a bit at a time
  • Pour the batter into your prepared pan, smooth out the top gently, and bake for 30-40 minutes, or until cake springs back when lightly touched, and a toothpick inserted into the center comes out clean (my cake was 1 & 5/8 inches high at this point)
  • Cool cake completely on a wire rack.  As it cools, it will shrink and pull away from the sides of the pan. That is normal
  • Once cake is cool, using the blunt end of a wooden skewer, chopstick, or any implement that will poke small holes, poke several holes into the cake
  • In a medium bowl, whisk together the 2 pre-treated cans of milk(sweetened condensed and evaporated milks), and the 1/4 cup heavy cream for the cake with 1 teaspoon vanilla
  • Pour the milk mixture over the cake (it will seem like a lot, that is correct)
  • Cover the cake, and refrigerate for at least six hours, or overnight
  • Before serving, prepare the whipped cream topping:
    • In a large bowl using whisk attachment, whip heavy cream until thickened
    • Add confectioner’s sugar and vanilla, a little at a time, and continue whipping until stiff peaks form
  • Spread whipped cream over the soaked cake, and garnish with fruit, if desired

Notes

  • Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting).  However, it is very rich, so adjust serving based on your tolerance to high-fat foods
  • This cake will not be a very ‘tall’ cake, but it is super rich, so a smaller slice is best 🙂
  • NOTE YOU WILL HAVE TO USE A COMMERCIALLY AVAILABLE LACTASE PRODUCT TO PRE-TREAT YOUR DAIRY USING PACKAGE DIRECTIONS. See notes above regarding dairy and the low-FODMAP diet.  Products such as Lacteeze, Milkaid, Intoleran, etc are available
  • Coconut cream and canned coconut milk are low-FODMAP in 1/4 cup servings, due to sorbitol
  • Heavy whipping cream is low-FODMAP in 1/4 cup servings (without using lactase enzyme)

Find it online: https://rachelpaulsfood.com/low-fodmap-gluten-free-tres-leches-cake/

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