Step-by-Step Guide to Make Perfect Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free

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We hope you got benefit from reading it, now let’s go back to cranberry cake with hot 'butter cream' sauce – gluten/dairy free recipe. You can have cranberry cake with hot 'butter cream' sauce – gluten/dairy free using 15 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free:

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

Instructions to make Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free:

  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..

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