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Homemade Paleo Tres Leches Cake photo

Paleo Tres Leches Cake

This Paleo Tres Leches Cake is a delightful twist on a classic dessert! Rich, moist, and guilt-free, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Paleo
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 4 large eggs
  • 1 14-ounce can full-fat coconut milk
  • 1/2 cup honey
  • 3/4 cup coconut flour
  • 1 cup tapioca flour
  • 1 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
For the Soaking Mixture:
  • 1 cup full-fat coconut milk
  • 1 tablespoon honey
For the Topping:
  • 1 cup coconut cream chilled
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • pinch sea salt

Equipment

  • Mixing bowls
  • Whisk
  • 9x13-inch baking dish
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Spatula

Method
 

Mastering Paleo Tres Leches Cake: How-To
  1. Step 1: Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking dish with coconut oil or line it with parchment paper for easy removal.
  2. Step 2: In a large mixing bowl, whisk together the eggs until they are light and frothy. Add the full-fat coconut milk and honey, mixing until well combined. In another bowl, combine the coconut flour, tapioca flour, and sea salt. Gradually add the dry ingredients to the wet mixture, using a spatula to fold them together until just combined.
  3. Step 3: Pour the batter into the prepared baking dish and smooth it out evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  4. Step 4: While the cake cools, mix together the 1 cup of full-fat coconut milk, 1 tablespoon of honey, and a pinch of sea salt in a bowl. Stir until the honey is dissolved.
  5. Step 5: Once the cake is completely cooled, poke holes all over the top using a fork or toothpick. Pour the coconut milk soaking mixture evenly over the cake, allowing it to soak in for at least 30 minutes.
  6. Step 6: In a chilled bowl, combine the chilled coconut cream, 2 tablespoons of honey, 1 teaspoon of vanilla extract, and a pinch of sea salt. Use a hand mixer or stand mixer to whip until fluffy and well combined.
  7. Step 7: Spread the whipped coconut cream over the soaked cake, decorating it as you like. You can even add some toasted coconut on top for an extra touch!
  8. Step 8: Place the cake in the refrigerator for at least 1 hour before serving to let the flavors meld together. Slice and enjoy your Paleo Tres Leches Cake!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For a different sweetener, you can substitute maple syrup or agave nectar for honey.
  • Consider adding a splash of almond extract for a unique flavor in the topping.