Whole30 Tres Leches Cake

Indulge guilt-free with this Whole30 Tres Leches Cake, a wholesome and dairy-free twist on the classic Latin American dessert. Made with nutrient-rich almond and coconut flours, naturally sweetened with date paste, and soaked in a luscious blend of coconut cream, almond milk, and full-fat coconut milk, this moist and flavorful cake is a showstopper that's entirely grain-free, sugar-free, and Whole30-compliant. The light, spongy texture and rich “tres leches” soak make it the perfect chilled treat for any occasion, topped with a sprinkle of shredded coconut for an elegant finish. With just 20 minutes of prep, this paleo-friendly dessert delivers satisfying indulgence without breaking dietary rules, proving that clean eating can still be decadently delicious!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 2 tablespoons Arrowroot starch
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 4 large Eggs
• 1.5 cups Coconut milk (full-fat)
• 0.25 cup Coconut oil
• 1 teaspoon Vanilla extract (Whole30-compliant)
• 0.5 cup Date paste
• 0.5 cup Coconut cream
• 0.5 cup Almond milk (unsweetened)
• 2 tablespoons Shredded coconut (unsweetened, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish with coconut oil.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, arrowroot starch, baking soda, and salt until well combined.

Step 3

In a separate large bowl, beat the eggs until light and frothy. Add 1 cup of coconut milk, coconut oil, vanilla extract, and date paste. Mix until smooth and fully combined.

Step 4

Slowly add the dry ingredients to the wet ingredients, stirring until a thick, even batter forms.

Step 5

Pour the batter into the greased baking dish and spread it evenly with the back of a spoon or spatula.

Step 6

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 10 minutes in the pan.

Step 7

While the cake is cooling, prepare the “tres leches” mixture by combining 0.5 cups of coconut cream, 0.5 cups of almond milk, and the remaining 0.5 cup of coconut milk in a small mixing bowl.

Step 8

Once the cake has cooled slightly, use a fork or skewer to poke holes all over the surface of the cake. Slowly pour the tres leches mixture over the cake, ensuring it soaks evenly into the holes.

Step 9

Place the cake in the refrigerator for at least 2 hours (or overnight) to allow the liquid to fully absorb and infuse.

Step 10

Before serving, top the cake with shredded coconut for garnish. Slice into 8 pieces, serve chilled, and enjoy this Whole30-compliant indulgence!

Nutrition Facts

Serving size	(1240.7g)

Amount per serving	% Daily Value*
Calories	3779.9

Total Fat 288.6g	0%
Saturated Fat 164.7g	0%
Polyunsaturated Fat 1.1g
Cholesterol 744mg	0%
Sodium 2929.2mg	0%
Total Carbohydrate 257.5g	0%
Dietary Fiber 47.9g	0%
Total Sugars 159.4g
Protein 82.6g	0%

Vitamin D 214IU	0%
Calcium 875.8mg	0%
Iron 25.1mg	0%
Potassium 2381.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.6%

Protein: 8.3%

Carbs: 26.0%