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Lactose Free Tres Leches Cake
Prep 15min
Total3hr55min
Ingredients13
Servings15
Our lactose free version of Tres Leches cake uses soy milk, almond milk and yogurt for the 3 milk topping.
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Ingredients
Cake
2 1/4cups Gold Medal™ all-purpose flour
1 2/3cups sugar
3 1/2teaspoons baking powder
1teaspoon salt
2/3cup shortening
1 1/4cups original-flavored soymilk
2teaspoons almond extract
5eggs
Tres Leches Topping
1cup original-flavored soymilk
1cup almond milk
1container (6 oz) Yoplait® Lactose Free French vanilla yogurt
1/2cup toasted sliced almonds
2cups fresh raspberries
Directions
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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.
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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.
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