Gluten-Free, Mexican Chocolate, Coconut Tres Leches Cake
Servings: 12
Preparation Time: about 1 hour
Ingredients:
Chocolate Coconut Cake
- 3/4 cup coconut flour, sifted
- 1/4 cup cocoa powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 10 eggs, separated
- 1 cup coconut oil or butter
- 1 cup raw honey
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
Tres Leches Sauce
- 8 ounces sweetened condensed milk
- 14 ounces coconut milk* or evaporated milk
- 1 cup whole milk or cream
Mexican Chocolate Sauce/Frosting
- 1 cup dark chocolate
- 1/2 cup coconut oil or butter
- 1–3 tablespoons raw honey
- 1 tablespoon cinnamon
- 1 teaspoon vanilla
- pinch of sea salt
- pinch or more of hot chili powder (optional)
Directions:
Chocolate Coconut Cake
Set oven at 325 degrees F. Grease a 9 x 13-inch pan and dust with coconut flour.
In a small bowl combine the flour, cocoa, sea salt, and baking soda. In a large bowl, blend together the egg yolks, oil, honey, vanilla, and cinnamon. Add dry ingredients into the large bowl and blend together till smooth (very well combined).
Put egg whites in a clean glass bowl, sprinkle some lemon juice, and beat till stiff peaks form.
Fold egg whites into the batter and be careful not to overmix!
Pour mixture into 9 x 13-inch pan and bake for 35–40 minutes. Before taking it out, test it with a knife. If it comes out clean, the cake is done.
Remove cake from the oven and allow it to cool completely. If desired, turn the cake onto a large plate or keep it in the pan.
Tres Leches Sauce
Pour milks into a large jar and mix very well. Pour over the cake slowly in sections. Do not pour it all at once!
Note: if the coconut milk is very thick, you will need to water it down till it is the same consistency as regular evaporated milk.
Mexican Chocolate Sauce/Frosting
In a small saucepan over low heat, melt chocolate and coconut oil or butter. Stir in honey, cinnamon, vanilla, salt, and optional chili powder. Let it cool. Heavily drizzle it over the cake (if desired) and serve!
If you want it more frosting-like, place the sauce in the freezer for about 15 minutes. Remove from the freezer and whip the frosting with a hand blender until fluffy and thick. Carefully frost the cake and serve!
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Marillyn, Britt, IA.
