Hello, I’m Jane. Today, I will show you a way to prepare cranberry cake with hot ‘butter cream’ sauce - gluten/dairy free recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look 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 popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Cranberry Cake with hot ‘butter cream’ sauce - Gluten/Dairy Free is something which I have loved my entire life.
To be with this particular recipe, we must prepare a few components. You can have cranberry cake with hot ‘butter cream’ sauce - gluten/dairy free using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Cranberry Cake with hot ‘butter cream’ sauce - Gluten/Dairy Free:
- Make ready For the Cake:
- Take 2 3/4 cups Gluten Free Flour Mix
- Get 1 1/2 cups Coconut Palm Sugar
- Prepare 4 Eggs (large), at room temperature
- Make ready 3/4 cup butter or coconut oil, melted & cooled
- Prepare 3/4 cup Ripple Half & Half Cream substitute
- Get 1/2 tsp Salt
- Make ready 1 1/2 tsp Baking Powder
- Make ready 1/2 Tbsp Vanilla Extract
- Prepare 2 1/2 cups Cranberries (fresh or thawed from frozen)
- Make ready 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
- Take 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 with this special dish cranberry cake with hot ‘butter cream’ sauce - gluten/dairy free recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
