Hello, I am Kate. Today, I will show you a way to make cranberry cake with hot ‘butter cream’ sauce - gluten/dairy free recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a 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 favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Cranberry Cake with hot ‘butter cream’ sauce - Gluten/Dairy Free is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have 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:
- Prepare For the Cake:
- Take 2 3/4 cups Gluten Free Flour Mix
- Make ready 1 1/2 cups Coconut Palm Sugar
- Take 4 Eggs (large), at room temperature
- Prepare 3/4 cup butter or coconut oil, melted & cooled
- Make ready 3/4 cup Ripple Half & Half Cream substitute
- Get 1/2 tsp Salt
- Get 1 1/2 tsp Baking Powder
- Prepare 1/2 Tbsp Vanilla Extract
- Get 2 1/2 cups Cranberries (fresh or thawed from frozen)
- Prepare For the Sauce:
- Get 1 cup Butter or Coconut Oil
- Prepare 1 cup Ripple Half & Half Cream substitute
- Take 1 2/3 cup Coconut Palm Sugar
- Get 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 this up with this exceptional dish cranberry cake with hot ‘butter cream’ sauce - gluten/dairy free recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be 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. Thank you for reading. Happy cooking.
