Preheat the oven to gas 4 / 180C / 350°F and grease & line an 8"square or 9" round cake tin
Mix the flax and water together and set aside until it turns thick and gelatinous
Beat together the sugar, milk, oil and vanilla until the sugar has dissolved, then add the flax mixture and stir in
In a separate bowl, combine the flour, ground almonds / coconut flour, baking powder and xanthan gum if using. I suggest using my gluten-free flour mix number 3 attached below
https://cookpad.com/us/recipes/338081-vickys-gluten-free-flour-mix-3-breads-muffins-cookie-bars
Whisk the wet ingredients into the flour mixture and beat until well combined
Pour the batter into the lined tin and bake for 40 - 45 minutes or until the cake pulls away from the sides of the tin and is lightly golden on top
Let stand in the tin for 5 minutes, then turn out onto a wire rack. While the cake cools a little bit, using a toothpick or skewer, poke holes all over the cake surface a half inch apart
To make the tres leche sauce, whisk the coconut milk, almond milk / light coconut milk and coconut cream together in a saucepan over a medium heat until warmed through
Place the still warm cake onto a plate then very slowly, spoon the warm sauce over the entire thing, tilting the cake as needed to help disperse the sauce and stop it from pooling in the middle. The holes should help with this. When the cake stops absorbing the sauce, reserve any extra you have to serve with the cake later
Cover the cake with clingfilm and put it in the fridge for at least 4 hours, preferably overnight
Cut the chilled cake into equal pieces. Top each piece with a dollop of whipped coconut cream and sprinkle with some desiccated coconut or flaked almonds
https://cookpad.com/us/recipes/338524-vickys-whipped-coconut-cream-gluten-dairy-egg-soy-free
