Hi, I’m Clara. 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 simple recipe to try and is one of my family food recipes. This time, I will 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 recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Cranberry Cake with hot ‘butter cream’ sauce - Gluten/Dairy Free is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Cranberry Cake with hot ‘butter cream’ sauce - Gluten/Dairy Free:
- Make ready For the Cake:
- Make ready 2 3/4 cups Gluten Free Flour Mix
- Take 1 1/2 cups Coconut Palm Sugar
- Take 4 Eggs (large), at room temperature
- Get 3/4 cup butter or coconut oil, melted & cooled
- Make ready 3/4 cup Ripple Half & Half Cream substitute
- Make ready 1/2 tsp Salt
- Take 1 1/2 tsp Baking Powder
- Make ready 1/2 Tbsp Vanilla Extract
- Get 2 1/2 cups Cranberries (fresh or thawed from frozen)
- Get For the Sauce:
- Make ready 1 cup Butter or Coconut Oil
- Get 1 cup Ripple Half & Half Cream substitute
- Take 1 2/3 cup Coconut Palm Sugar
- Make ready 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.
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