This tres leches cake is the perfect dessert for a gluten-free Cinco de Mayo celebration. A light sponge cake is made by combining sorghum flour and masa harina to create a porous cake that will soak up the milks. The traditional milk mixture (as in this recipe) is half-and-half, evaporated milk and sweetened condensed milk. If you prefer to use a milk with less fat, you can substitute the half and half for whole milk, 2% milk, 1% milk or even skim milk (you will sacrifice some of the richness though). Gluten-free tres leches cake is guaranteed to be a favorite among friends and family
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