Gluten-free Tres Leches cake with Monq

Ingredients:

For the cake:

• 1 cup almond flour (moist and gluten-free base)
• 1/4 cup Monq (adjust to taste)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or whole milk)
• 1/2 teaspoon cream of tartar (optional, for fluffiness)

For the tres leches sauce:

• 1/2 cup heavy cream
• 1/2 cup unsweetened coconut milk (or full-fat milk)
• 1/2 cup evaporated milk
• 1/4 cup Monq (adjust to taste)

For the topping:

• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons Monq (adjust to taste)
• Chopped berries (optional, for garnish)

Instructions:

Step 1: Prepare the cake

1. Preheat oven to 350°F (175°C) and grease or line a 9x9-inch baking pan.
2. Whisk together almond flour, Monq, baking powder, and salt.
3. In a separate bowl, beat eggs, vanilla extract, and cream of tartar for 5–7 minutes until light and fluffy.
4. Fold in the almond flour mixture gently. Add almond milk and mix again.
5. Pour batter into the prepared pan and bake for 20–25 minutes, until a toothpick comes out clean.
6. Let the cake cool completely in the pan.

Step 2: Make the tres leches sauce

1. Combine heavy cream, coconut milk, evaporated milk and Monq in a saucepan over medium heat.
2. Simmer for about 5 minutes, stirring occasionally, until sweetener dissolves and sauce thickens slightly. Cool completely.

Step 3: Assemble the tres leches cake

1. Poke holes all over the cooled cake using a fork or toothpick.
2. Slowly pour the tres leches sauce evenly over the cake and let it soak for 30–60 minutes.

Step 4: Prepare the whipped topping

1. Whisk together heavy whipping cream and vanilla until soft peaks form.
2. Add Monq and continue whisking to stiff peaks.

Step 5: Top and serve

1. Spread whipped cream topping over the soaked cake.
2. Garnish with chopped berries or fresh fruit.
3. Chill for at least 2–3 hours or overnight for best results.

Tips:

• Gluten-free option: Almond flour is ideal, but all-purpose flour can be used for a traditional texture.
• Milk options: Coconut or almond milk can replace dairy in both cake and sauce.
• Monq sweetness: Start with less and adjust based on your preference — it's sweeter than sugar.

Nutritional estimate (per serving, approx. 12 servings):

• Calories: ~200–250 kcal
• Carbohydrates: ~5g
• Fat: ~18g
• Protein: ~4g