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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. To cook cranberry cake with hot 'butter cream' sauce - gluten/dairy free you need 15 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Cranberry Cake with hot 'butter cream' sauce - Gluten/Dairy Free:
- Provide of For the Cake:.
- Provide 2 3/4 cups of Gluten Free Flour Mix.
- Get 1 1/2 cups of Coconut Palm Sugar.
- Use 4 of Eggs (large), at room temperature.
- Use 3/4 cup of butter or coconut oil, melted & cooled.
- Take 3/4 cup of Ripple Half & Half Cream substitute.
- Take 1/2 tsp of Salt.
- Provide 1 1/2 tsp of Baking Powder.
- Get 1/2 Tbsp of Vanilla Extract.
- Provide 2 1/2 cups of Cranberries (fresh or thawed from frozen).
- Provide of For the Sauce:.
- Provide 1 cup of Butter or Coconut Oil.
- Take 1 cup of Ripple Half & Half Cream substitute.
- Take 1 2/3 cup of Coconut Palm Sugar.
- You need 1/2 Tbsp of 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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