Recipe: Appetizing Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free

Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free.

Cranberry Cake with hot 'butter cream' sauce - Gluten/Dairy Free 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.

Ingredients of Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free

  1. It’s of For the Cake:.
  2. It’s 2 3/4 cups of Gluten Free Flour Mix.
  3. You need 1 1/2 cups of Coconut Palm Sugar.
  4. Prepare 4 of Eggs (large), at room temperature.
  5. Prepare 3/4 cup of butter or coconut oil, melted & cooled.
  6. It’s 3/4 cup of Ripple Half & Half Cream substitute.
  7. You need 1/2 tsp of Salt.
  8. It’s 1 1/2 tsp of Baking Powder.
  9. You need 1/2 Tbsp of Vanilla Extract.
  10. Prepare 2 1/2 cups of Cranberries (fresh or thawed from frozen).
  11. It’s of For the Sauce:.
  12. You need 1 cup of Butter or Coconut Oil.
  13. Prepare 1 cup of Ripple Half & Half Cream substitute.
  14. Prepare 1 2/3 cup of Coconut Palm Sugar.
  15. Prepare 1/2 Tbsp of Vanilla Extract.

Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free step by step

  1. Preheat oven to 350°F.
  2. Prepare 9×13 pan with cooking spray.
  3. In a large bowl, add Gluten Free flour mix, coconut palm sugar, salt & baking powder.
  4. Add eggs, butter/coconut oil, Ripple cream, & vanilla.
  5. Use an electric mixer on medium to combine until smooth (about 3 minutes).
  6. Fold in cranberries.
  7. Pour batter into prepared 9×13 pan.
  8. Bake at 350° for 35 minutes..
  9. 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..
  10. Start sauce by placing all sauce ingredients into a saucepan over medium heat..
  11. Heat till sugar granules have dissolved, then boil for a minute approximately. Pour over cake pieces, just before serving..

Related posts: