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Lactose Free Tres Leches Cake

  • Prep 15 min
  • Total 3 hr 55 min
  • Ingredients 13
  • Servings 15

Ingredients

Cake

2 1/4
cups Gold Medal™ all-purpose flour
1 2/3
cups sugar
3 1/2
teaspoons baking powder
1
teaspoon salt
2/3
cup shortening
1 1/4
cups original-flavored soymilk
2
teaspoons almond extract
5
eggs

Tres Leches Topping

1
cup original-flavored soymilk
1
cup almond milk
1
container (6 oz) Yoplait® Lactose Free French vanilla yogurt
1/2
cup toasted sliced almonds
2
cups fresh raspberries
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
120
% Daily Value
Total Fat
13g
21%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
60mg
21%
Sodium
330mg
14%
Potassium
160mg
5%
Total Carbohydrate
45g
15%
Dietary Fiber
2g
10%
Sugars
26g
Protein
6g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Our lactose free version of Tres Leches cake uses soy milk, almond milk and yogurt for the 3 milk topping.

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
  • 3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
  • 4 In large bowl, stir together 1 cup soymilk, almond milk and yogurt. Slowly pour over top of cake. Cover; refrigerate 3 to 4 hours or until milk mixture is absorbed into cake. Top with almonds and raspberries. Store covered in refrigerator.

Our lactose free version of Tres Leches cake uses soy milk, almond milk and yogurt for the 3 milk topping.

Rate and Comment

Our lactose free version of Tres Leches cake uses soy milk, almond milk and yogurt for the 3 milk topping.