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Golden Milk Tres Leches Cake Recipe

Tres leches cake is traditionally known for its rich, moist texture achieved by soaking sponge cake in a trio of milks. But this vibrant, spiced twist simplifies that concept while offering a dairy-free, nutrient-rich alternative. Whether you serve it for a weekend gathering or a weekday treat, it’s a showstopper that feels both comforting and decadent!

Instead of relying on three types of dairy, this recipe uses coconut milk to keep the cake soft and moist. Infused with warming spices, it delivers the indulgent texture tres leches is known for while staying paleo-friendly and simple to prepare.

What truly elevates this cake beyond your average dairy-free dessert is the addition of Paleovalley’s Superfood Golden Milk. The blend combines organic warming spices and science-backed superfoods, along with MCT powder, for a smooth, creamy finish. Not only does this cut down prep time for measuring spices, but it also adds an anti-inflammatory boost, making this dessert as functional as it is flavorful!

Finish it off with a fluffy whipped coconut cream and a sprinkle of cinnamon. The result is a rich, spiced dessert that looks impressive, tastes indulgent, and is made entirely from ingredients you can feel great about serving.

Golden Milk Tres Leches Cake

Prep time: 20 minutes
Total time: 3 hours, 35 minutes
Serves: 8

Ingredients

• 2 Tbsp coconut oil, divided 
• ¼ tsp salt
• ¼ tsp black pepper 
• ½ pound boneless/skinless chicken breast or thighs, cubed 
• 1 small red bell pepper, coarsely chopped 
• 1 cup broccoli florets 
• 1 small yellow onion, chopped 
• 2 cups cauliflower rice (fresh or frozen) 
• ½ cup shredded purple cabbage, for serving 
• 2 Tbsp chopped cilantro, for serving

Ingredients

For Cake

• 2 cups blanched almond flour 
• ¼ cup arrowroot flour 
• 2 scoops Paleovalley Superfood Golden Milk Powder
• 1 tsp baking powder 
• ½ tsp baking soda 
• 6 large pasture raised eggs, yolks and whites separated 
• ½ cup unrefined coconut oil, melted 
• ¼ cup unsweetened full fat canned coconut milk 

For Coconut Milk Tres Leches

• 1 cup full fat canned coconut milk 
• 1 scoop Paleovalley Superfood Golden Milk Powder 
• 2 Tbsp pure maple syrup or ¼ teaspoon pure monk fruit sweetener

For Whipped Coconut Cream (optional)

• 1 can full fat unsweetened canned coconut cream, refrigerated to separate cream from water 
• Cinnamon for topping

Equipment

• 8x11 baking dish (or 9x9)
• Parchment paper
• Hand mixer

Directions

1. Preheat oven to 325ºF and line an 8x11 baking pan with parchment paper. In a medium mixing bowl, whisk together almond flour, arrowroot flour, superfood golden milk powder, baking powder, and baking soda. 
2. In a second mixing bowl, whisk egg yolks, melted coconut oil, and coconut milk. Stir wet ingredients into dry. Set aside. 
3. In a separate medium mixing bowl, use a hand mixer to beat egg whites until soft peaks form. Gently fold egg whites into batter using a rubber spatula. 
4. Spread batter evenly in baking pan. Bake for 40-45 minutes, until center is firm. Cool cake at room temperature for 30 minutes. 
5. Whisk together coconut milk, golden milk powder, and maple syrup. Poke holes all over cake using a skewer. Pour coconut milk evenly over cake. Cover and transfer to refrigerator for at least 2 hours or overnight. 
6. Beat together coconut milk until fluffy. Slice cake into 8 squares. Top with dollops of whipped cream and dust with cinnamon.

Paleovalley Golden Milk turns everyday recipes into nutrient-dense indulgences. With turmeric + 9 powerful superfoods, it’s an easy way to enhance vitality and lift your mood. Simply enjoy it on its own or bake it into your favorite treats. 

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