Pumpkin Tres Leches Cake. Are you a tres leches fan? I may not be able to roll my tongue and say "tres leches" properly lol, but I'm obsessed with these cakes! They are super easy to make and with our hazelnut flavored sugar it takes the flavor to a whole new level!
2 1/4 cups 1.1 GF Flour
4 large eggs
1 tbsp baking powder
1/4 tsp baking soda
3/4 cup Javamelts Hazelnut Flavored Sugar
3/4 cup brown sugar
1 cup vegetable oil
15oz pumpkin puree
2 tsp vanilla
1 tsp kosher salt
3 tsp pumpkin seasoning
1/4 cup milk, I used a oat milk
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick baking spray. In a bowl add all of the wet ingredients and mix well. Add the dry ingredients and mix until just incorporated. Pour into the baking dish and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
Cut the cake in half, add back to the baking dish (needs to be at least 2 1/2" deep). Poke tons of holes with a fork in the cake.
Ingredients for milk and toppings
14oz cans of sweetened condensed milk, I used a dairy free coconut
12oz can evaporated milk, I used a dairy free coconut milk
14oz can coconut cream
Add all three cans to a bowl and mix well.
Cut the cake in half, place 1/2 into the dish, poke holes with a fork everywhere. Pour half of the coconut milk mixture over the cake and add the other half of the cake and pour the rest of the milk on top. Cover and place in the fridge for at least 6 hrs. Before serving, top with whipped cream and sprinkle with cinnamon. Enjoy!
Recipe and photo credit: Danielle Cochran @thesaltycooker