Tres Leches Cake

Instructions

1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and coat the paper with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the egg whites with the whisk attachment of an electric mixer on medium speed until foamy, about 1 minute. Increase the mixer speed to medium-high, and gradually add ¼ cup monk fruit sweetener; beat until stiff, glossy peaks form, 3 to 5 minutes. Spoon the beaten egg whites into a bowl.
3. In the mixing bowl, beat together the remaining ¼ cup monk fruit sweetener and egg yolks at medium speed until pale and thick, about 2 minutes. With the mixer on medium-low speed, beat in ⅓ cup almond milk and vanilla. Add the flour mixture and beat on low speed until well combined. Gently fold in about one-third of the beaten egg whites until thoroughly combined. Fold in the remaining egg whites. Spoon the batter into the prepared pan. Bake at 350°F until golden, puffed, and set, about 25 minutes.
4. Cool the cake in the pan for 10 minutes. Lift the cake, using the parchment paper, out of the pan and cool to room temperature on a wire rack.
5. In a medium bowl, whisk together the remaining ⅓ cup almond milk, evaporated milk, and sweetened condensed milk. Carefully peel the parchment paper off of the cake. Place the cake on a large rimmed plate or platter. Liberally pierce the cake all over with a fork. Pour about half of the milk mixture over the cake, allowing it to soak in. Pour the remaining milk mixture over the cake. Refrigerate until chilled, about 2 hours, occasionally spooning any standing milk mixture over the top of the cake. Spread the whipped topping over the cake. Sprinkle with the cinnamon, if desired. Slice into 12 pieces.
6. Serving size: 1 piece