Hello, I am Kate. Today, we’re going 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 simple family recipes to try. This time, I will 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 well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Cranberry Cake with hot ‘butter cream’ sauce - Gluten/Dairy Free is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook 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:
- Take For the Cake:
- Prepare 2 3/4 cups Gluten Free Flour Mix
- Take 1 1/2 cups Coconut Palm Sugar
- Get 4 Eggs (large), at room temperature
- Get 3/4 cup butter or coconut oil, melted & cooled
- Take 3/4 cup Ripple Half & Half Cream substitute
- Make ready 1/2 tsp Salt
- Prepare 1 1/2 tsp Baking Powder
- Make ready 1/2 Tbsp Vanilla Extract
- Take 2 1/2 cups Cranberries (fresh or thawed from frozen)
- Take For the Sauce:
- Get 1 cup Butter or Coconut Oil
- Get 1 cup Ripple Half & Half Cream substitute
- Take 1 2/3 cup Coconut Palm Sugar
- Prepare 1/2 Tbsp Vanilla Extract
Steps 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’s 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 am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
