Recipe: Cranberry Cake With Hot 'butter Cream' Sauce - Gluten/dairy Free

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We have a super recipe for cranberry cake with hot 'butter cream' sauce - gluten/dairy free available here🎉

To create the flavorful cranberry cake with hot 'butter cream' sauce - gluten/dairy free recipe, you'll need the 15 ingredients listed below, and you'll just have to adhere to these 11 basic instructions

• For the Cake:
• 2 3/4 cups Gluten Free Flour Mix
• 1 1/2 cups Coconut Palm Sugar
• 4 Eggs (large), at room temperature
• 3/4 cup butter or coconut oil, melted & cooled
• 3/4 cup Ripple Half & Half Cream substitute
• 1/2 tsp Salt
• 1 1/2 tsp Baking Powder
• 1/2 Tbsp Vanilla Extract
• 2 1/2 cups Cranberries (fresh or thawed from frozen)
• For the Sauce:
• 1 cup Butter or Coconut Oil
• 1 cup Ripple Half & Half Cream substitute
• 1 2/3 cup Coconut Palm Sugar
• 1/2 Tbsp Vanilla Extract

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We want that you have acquired new information from consulting it. Now, let's return to the recipe for "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.

We are confident that if you follow the recipe we've provided correctly, from the ingredients to the steps, you will achieve perfect results.

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