Hi, I am Joana. Today, I will show you a way to prepare cranberry cake with hot ‘butter cream’ sauce - gluten/dairy free recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Cranberry Cake with hot ‘butter cream’ sauce - Gluten/Dairy Free Recipe
Cranberry Cake with hot ‘butter cream’ sauce - Gluten/Dairy Free is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Cranberry Cake with hot ‘butter cream’ sauce - Gluten/Dairy Free is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook cranberry cake with hot ‘butter cream’ sauce - gluten/dairy free using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Cranberry Cake with hot ‘butter cream’ sauce - Gluten/Dairy Free:
- Get For the Cake:
- Get 2 3/4 cups Gluten Free Flour Mix
- Take 1 1/2 cups Coconut Palm Sugar
- Get 4 Eggs (large), at room temperature
- Take 3/4 cup butter or coconut oil, melted & cooled
- Prepare 3/4 cup Ripple Half & Half Cream substitute
- Prepare 1/2 tsp Salt
- Make ready 1 1/2 tsp Baking Powder
- Make ready 1/2 Tbsp Vanilla Extract
- Get 2 1/2 cups Cranberries (fresh or thawed from frozen)
- Take For the Sauce:
- Get 1 cup Butter or Coconut Oil
- Take 1 cup Ripple Half & Half Cream substitute
- Take 1 2/3 cup Coconut Palm Sugar
- Prepare 1/2 Tbsp Vanilla Extract
Instructions to make Cranberry Cake with hot ‘butter cream’ sauce - Gluten/Dairy Free:
- Preheat oven to 350°F
- Prepare 9x13 pan with cooking spray
- In a large bowl, add Gluten Free flour mix, coconut palm sugar, salt & baking powder
- Add eggs, butter/coconut oil, Ripple cream, & vanilla
- Use an electric mixer on medium to combine until smooth (about 3 minutes)
- Fold in cranberries
- Pour batter into prepared 9x13 pan
- Bake at 350° for 35 minutes.
- Check for doneness with a toothpick inserted into center of cake, if it comes out clean, cake is done. Cool for about an hour. Cut into squares.
- Start sauce by placing all sauce ingredients into a saucepan over medium heat.
- Heat till sugar granules have dissolved, then boil for a minute approximately. Pour over cake pieces, just before serving.
So that is going to wrap it up for this exceptional dish cranberry cake with hot ‘butter cream’ sauce - gluten/dairy free recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
