Healthy three-milk, raspberry and sugar-free dulce de leche cake: a lighter version of a classic dessert

Healthy three-milk, raspberry and sugar-free dulce de leche cake: a lighter version of a classic dessert

This healthy Three Milk Cake (replaces the word nice with emptyrta Tres Leches) offers a delicious and nutritious take on a traditional favorite, incorporating the healthy benefits of oat flour and a trio of milk alternatives. replaces the word nice with emptypped with sugar-free dulce de leche and raspberries, this cake strikes the perfect balance of moist, sweet, and tart berry flavors, making it a guilt-free indulgence for any occasion.


Why you'll love it:

If you love classic desserts but need to watch your sugar intake, this cake is for you. It maintains the luxurious, soaked texture that tres leches are famous for, while reducing calories and sugar. The combination of almond, coconut and skim milk soaks into the sponge, creating a rich yet light texture that's hard to resist.

Perfect occasion:

This cake is perfect for celebrations, family gatherings or as a special weekend treat. It is particularly suitable to be served at health-conscious gatherings, where guests could enjoy an indulgent dessert while accommodating dietary preferences.

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Decorating Tips:

For a beautiful presentation, garnish the cake with a light spread of Greek yogurt and a little fresh raspberries. The yogurt adds a creamy texture without the heaviness of traditional whipped cream, and the raspberries add a pop of color and freshness. For a festive touch, sprinkle with dark chocolate shavings or a light dusting of powdered sweetener on top.



  • For the sponge:
    • 150 grams of oat flour
    • 70 grams of allulose powder
    • 4 eggs
    • 1 tablespoon of vanilla extract
    • 1 tablespoon of baking powder
  • For the milk bath:
    • 100 ml almond milk
    • 100 ml coconut milk
    • 100 ml of skimmed milk
    • Dulce de leche without sugar
    • Frozen raspberries
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  1. Prepare the sponge:
    • Beat the eggs with the allulose and vanilla extract until doubled in volume.
    • Gradually stir in the oat flour and baking powder, being careful not to deflate the mixture.
    • Pour into a buttered mold and bake in a preheated oven at 170°C (338°F) for 40 minutes.
  2. Milk soak:
    • While the cookie is baking, mix together the almond milk, coconut milk and skim milk.
  3. Assemble the cake:
    • Once cooked, let the sponge cake cool slightly, then cut it horizontally into two layers.
    • Poke holes in each layer using a toothpick or fork. Soak each layer with the milk mixture.
    • Optionally, fill between layers with sugar-free dulce de leche and raspberries.
    • Reassemble the layers and refrigerate for a few hours to allow the cake to soak in and set completely.
  4. Decorate and serve:
    • Before serving, decorate the top of the cake with Greek yogurt and additional raspberries.

Enjoy this delicious and healthy version of a traditional three-milk cake, where every bite is as satisfying as it is healthy!

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