Tres Leches Cake - 3 Milk Cake - Eggless Whole Wheat 3 milk cake

By Priya Srinivasan - I Camp in My Kitchen - Thursday, December 20, 2018

The third capital city we are visiting today is the Mexico city. When i was first looking for mexican dishes i was thinking a savory bake. So i was checking some casseroles to make. But then a sudden thought change and i checked the dessert options, then came the light bulb moment of tres leches cake. A delicious white cake, soaked in yummilicious 3 varieties of milk evaporated milk, condensed milk and whole milk.
I made my vanilla cake, with a slight difference, i added some coconut flour along. In one of the facebook groups on baking by jeyadra, i came across this tip of adding coconut flour to eggless bakes to get a better texture in the cake. i usually get a good texture on my wheat bakes, but then i wanted to try this tip and i m happy with the light texture of the cake, maybe next time i will try to reduce the flour a bit more along with coconut flour, if i get better results, i will definitely let you all know here.
 The cake soaked in 3 delicous milk and frosted with whipped cream was such a dreamy delight. My elder one is enjoying himself with a generous slice for the past 2 days. He gave me a 5 star for this flavor. My lil one has not even touched the cake, though he loved the soaking milk and was enjoying spoonfuls of whatever was there remaining after pouring on the cake. This is definitely a keeper recipe and a perfect bake for celebrations, where you don't want to do an elborate decoration on your cake. 
1.5 cups of whole wheat flour
1.5 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup oil
1 tsp vanilla extract
3/4 cup sugar
1 cup buttermilk
100 ml condensed milk
160 ml evaporated milk
125 ml cream/whole milk

125 ml heavy whipping cream
3 tbsp icing sugar
Take the cream in  a bowl, whip it using an electrical beater, once you start seeing stiff peaks, add the sugar and whip another 2 minutes. Cover and refrigerate until use.

  • Preheat the oven to 160C. Prepare an 8 inch round pan, grease it with oil and flour or line in with parchment paper
  • Sift together flour, coconut flour, baking soda, baking powder twice in to a large bowl. To this add sugar and mix well.
  • In another bowl, take together buttermilk, oil and vanilla extract, using a electrical beater whisk it well to a smooth liquid.
  • To this add the dry ingredients in 3 batches. Using a spatuala, mix the flour mix in to the liquid. Do not mix vigorously. Mix in single direction, take care there is no white flour left.
  • Pour the batter into the prepared pan, tap twice to release the air, bake in the preheated oven for 60 minutes or until a skewer inserted in the middle comes out clean.
  • Once done, remove the cake from the oven and let it rest in the pan for 5 minutes, then slowly unmould the cake on a wire rack, let it cool down.
  • While the cake is cooling, take the condensed milk, evaporated milk and cream together in a jug, mix it well. I used a hand whisk and mixed it smooth.
  • When the cake is almost cooled down, place it in a high-edge plate or a glass tray, poke random holes using a fork on top of the cake, this ensures the cake absorbs the liquid well.
  • Pour the milk mix on the cake, make sure you pour all over the cake and also along the edges too. Let the cake sit soaking the milk for atleast 4-5 hours, i left it overnight in the fridge.
  • You might have a  problem if the cake is soaking too long in the milk, the bottom might be a stuck to the plate, so be careful while lifting the cake.
  • I run a blunt knife to slightly loosen the cake, then transfered it to another plate. Spread the whipping cream on top and smoothen it. Slice and serve.

  • I made the mistake of keeping the cake in a steel plate to soak the milk, so had some trouble removing the cake from that plate onto a serving plate. 
  • To avoid the problem of cake sticking to the bottom, you can use a glass tray, which will also be the serving tray for the cake. 


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  1. An eggless and wheat based tres leches cake sounds wonderful with all the whipped cream topping. No wonder your kid gave 5 stars.

  2. Love the way you baked this cake as eggless and with whole wheat flour. Simply fantabulous. Hard to resist to that slice of cake.

  3. This is in my to do list and the eggless version sounds interesting.

  4. Tres leches ! The name itself makes you drool . And Priya you have got some amazing texture on that cake , it looks fantastic . Coconut flour has worked so well . Ah ! I want a slice from it now ;))

  5. That cake looks so drenched and soaked in the three milks... it is such an amazing cake, isn't it? Love that idea of adding a little coconut flour... must try...

  6. Tres leches has been in my to do list for long. You haveade it so beautiful. It has got such a beautiful crumb and must be so moist with all the three milks.

  7. I simply love this cake and enjoyed it so much when I had baked it. Surely makes for a sinful dessert.

  8. The texture looks so good! The cake sounds delicious.

  9. Beautiful and soft looking cake. Amazing texture.

  10. tres leche cake is so soft and moist - one of my faves your version looks delicious

  11. I love tres leche cake and this one with coconut flour looks amazing and so tempting!!

  12. I LOVE tres Leche cake - so moist, so creamy and delicious. I’m in love with your cake recipe with coconut flour - will have to try it out some time.

  13. Classic bake.. Love the fact its eggless and made of whole wheat

  14. wow!!An eggless and a whole wheat one looks so intersting

  15. I have tried this cake once and know how delicious it tastes. You have reminded me of that. Making it with whole wheat flour is a good choice


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!