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We hope you got insight 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 prepare Cranberry Cake with hot 'butter cream' sauce - Gluten/Dairy Free:
- Use For the Cake:
- You need 2 3/4 cups Gluten Free Flour Mix
- You need 1 1/2 cups Coconut Palm Sugar
- You need 4 Eggs (large), at room temperature
- Use 3/4 cup butter or coconut oil, melted & cooled
- You need 3/4 cup Ripple Half & Half Cream substitute
- Get 1/2 tsp Salt
- Provide 1 1/2 tsp Baking Powder
- Take 1/2 Tbsp Vanilla Extract
- Prepare 2 1/2 cups Cranberries (fresh or thawed from frozen)
- Prepare For the Sauce:
- Get 1 cup Butter or Coconut Oil
- Take 1 cup Ripple Half & Half Cream substitute
- Prepare 1 2/3 cup Coconut Palm Sugar
- Take 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.
Tart cranberries + sweet butter cream = irresistible! Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce. This fresh cranberry cake is beautiful and delicious, a unique dessert to serve during the holidays. Don't skimp on the hot butter sauce: it's the best part!
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