Tres Leches Cake (Lactose-Free)
A traditional tres leches cake soaked in three lactose-free milks. Soft sponge, sweet cream, rich indulgence—best saved for remission when your gut is stable. Not for flares.
Tres Leches Cake (Lactose-Free)
A traditional tres leches cake soaked in three lactose-free milks. Soft sponge, sweet cream, rich indulgence—best saved for remission when your gut is stable. Not for flares.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Moderate FODMAP
- Moderate FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Cake
Three Milks Mixture
Whipped Topping
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or neutral oil and set aside.
350°F (175°C)Equipment: 9x13-inch baking dishWhisk together the flour and baking powder in a medium bowl until evenly combined. Set aside.
Equipment: medium bowl, whiskIn a large mixing bowl, beat eggs and sugar with an electric mixer on medium-high speed for about 5 minutes, until thick, pale yellow, and tripled in volume.
Equipment: large bowl, electric mixerTip: The egg mixture should triple in volume and form ribbons that hold their shape briefly when the beaters are liftedGently fold the flour mixture into the egg mixture using a rubber spatula. Stop as soon as no dry flour remains.
Tip: Work in large sweeping motions to maintain the airiness—overmixing deflates the batterStir in the lactose-free milk and vanilla extract just until combined. Do not overmix.
Pour the batter into the prepared dish and smooth the top with a spatula.
Bake for 25-30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
350°F (175°C)Tip: The cake should be golden on top and spring back when lightly pressed in the centerLet the cake cool completely in the pan, at least 1 hour at room temperature. Do not rush this step—a warm cake won't absorb the milk mixture properly.
Whisk together the sweetened condensed milk, evaporated milk, and 1 cup heavy cream in a large bowl until fully combined.
Equipment: large bowl, whiskUsing a fork or wooden skewer, poke holes all over the surface of the cooled cake.
Equipment: fork or wooden skewerTip: The more holes, the better the soak—spacing about 1 inch apart works wellPour the milk mixture slowly and evenly over the entire cake. Some pooling is normal—it will absorb.
Tip: Pour slowly and evenly, giving the cake time to absorb between poursCover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The cake will absorb all the liquid and become incredibly moist.
Tip: Overnight soaking (8-12 hours) gives the best results—the cake becomes almost custard-likeWhip the remaining 2 cups cold heavy cream with powdered sugar and vanilla extract using an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
Equipment: large bowl, electric mixerSpread the whipped cream evenly over the chilled, soaked cake using an offset spatula or the back of a spoon.
Equipment: offset spatulaDust the top lightly with ground cinnamon if desired. Keep refrigerated until ready to serve—this cake is best served cold.
Make the Cake
Soak the Cake
Add the Topping
Notes
Storage
Refrigerate covered for up to 4 days. The cake continues to absorb moisture over time and stays incredibly moist. Do not freeze—the texture becomes grainy and the whipped cream breaks down.
Lactose-free products
Nestlé Carnation makes lactose-free evaporated milk, and Lactaid makes both sweetened condensed milk and heavy cream. All three are widely available at major grocery stores. Using lactose-free versions maintains the traditional flavor while removing lactose.
Overnight soak
While 4 hours is the minimum, overnight soaking (8-12 hours) gives the best results. The cake becomes almost custard-like in texture.
Dairy-free alternative
For complete dairy-free, substitute all dairy with full-fat canned coconut cream throughout. Shake cans well before using. For the condensed milk equivalent, simmer 1 can coconut cream with 1/2 cup sugar until reduced by half. The flavor shifts coconut-forward but works beautifully.
Gluten-free / SCD modification
For gluten-free: Replace all-purpose flour with 1 cup (112g) almond flour. Texture will be slightly denser. For SCD-legal: Use almond flour AND replace sugar with 3/4 cup honey (honey is sweeter). Finding SCD-legal condensed/evaporated milk is challenging—you may need to reduce lactose-free milk with honey.
Portion control
This is a rich dessert. Stick to one modest slice (1/12 of the cake) rather than going back for seconds, especially if you're uncertain about your tolerance.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
