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

Cranberry Cake with hot 'butter cream' sauce - Gluten/Dairy Free. Gluten Free Treats Paleo Treats Gluten Free Cakes Dairy Free Recipes Kefir Recipes Coconut Gluten Free Chalupas—a Taco Bell Copycat Recipe Great gluten free recipes for every occasion. This soft, buttery Dutch Butter Cake tastes just what we had in Amsterdam.

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

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

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

1. Preheat oven to 350°F.
2. Prepare 9x13 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 9x13 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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