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