Tres Leches Cake

Celebrate Cinco de Mayo with this traditional Latin American dessert! Tres Leches cake consists of a light, airy sponge cake that is usually soaked in a mixture of "tres leches" or "three milks". Our FlapJacked version uses our Buttermilk baking mix and is made with ingredients you won't feel guilty soaking up 😉With 12g of protein and only 3g of fat per serving, what could be sweeter than that!

Serving Size: 1 slice
Servings: 9

CAKE INGREDIENTS

2 cups FlapJacked Buttermilk Protein Pancake & Baking Mix
3 tbsp Truvia Spoonable
1 tsp baking powder
¼ tsp salt
⅔ cup unsweetened applesauce
½ cup low fat buttermilk
2 large eggs, room temperature
1 tbsp vanilla extract

TOPPING INGREDIENTS

⅔ cup Fat Free Evaporated Milk
¼ cup Pure Maple Syrup
Optional: SoDelicious CocoWhip

NUTRITION (PER SERVING)

Calories: 160
Fat: 3g
Carbs: 25g
Sugar: 12g
Protein: 12g

FlapJacked Tres Leches Cake

DIRECTIONS

Preheat your oven to 350˚ (175°C). Spray an 8x8” brownie pan with cooking spray and line with parchment paper for easy removal later.
In a small bowl, whisk together the FlapJacked baking mix, Truvia, baking powder, and salt.
In a large bowl, whisk together the applesauce, buttermilk, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients and whisk together until completely smooth.
Pour batter into the prepared pan. Bake for 27 minutes, or until the surface of the cake springs back when tapped. Let cool completely.
In a small bowl, whisk together the evaporated milk and maple syrup. Pierce the cake all over with a fork or skewer.
Slowly pour the mixture all over the cake. Cover and refrigerate overnight.
Slice and serve. Feel free to spread thawed SoDelicious CocoWhip over the cake just before serving! Enjoy!