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Lactose Free Tres Leches Cake

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Lactose Free Tres Leches Cake
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Our lactose free version of Tres Leches cake uses soy milk, almond milk and yogurt for the 3 milk topping.
Aug 20, 2014

Ingredients

  • 2 1/4 cups (550 mL) all-purpose flour
  • 1 2/3 cups (400 mL) granulated sugar
  • 3 1/2 tsp (17 mL) baking powder
  • 1 tsp (5 mL) salt
  • 2/3 cup (150 mL) shortening
  • 1 1/4 cups (300 mL) original flavoured soymilk
  • 2 tsp (10 mL) almond extract
  • 5 eggs

  • 1 cup (250 mL) original flavoured soymilk
  • 1 cup (250 mL) almond milk
  • 3/4 cup (175 mL) Yoplait® Yoptimal® Lactose Free Vanilla Yogurt
  • 1/2 cup (125 mL) toasted almonds
  • 2 cups (500 mL) fresh raspberries

Steps

  • 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.

Nutrition Information

330 Calories, 13g Total Fat, 6g Protein, 45g Total Carbs, 26g Sugars

Nutrition Facts

Serving Size: 15 servings
Calories
330
Total Fat
13g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
60mg
Sodium
330mg
Total Carbs
45g
Dietary Fiber
2g
Sugars
26g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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