How to Prepare Homemade Cranberry Cake with hot 'butter cream' sauce - Gluten/Dairy Free
Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cranberry cake with hot 'butter cream' sauce - gluten/dairy free. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Cranberry Cake with hot 'butter cream' sauce - Gluten/Dairy Free is probably the favorite food menus that are increasingly being sought by many people people from the internet. Should you be the individual who wants the recipe information, then this is actually the right website page. We convey the steps to how in order to cook with the ingredients needed. Do not forget to also display related videos as additional information.
This gluten and dairy free version is delicious!*NoteThis recipe does mention butter as an ingredient, however there are several dairy free substitutes that can work well too. To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl.
To begin with this particular recipe, we must prepare a few components. You can certainly 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 make Cranberry Cake with hot 'butter cream' sauce - Gluten/Dairy Free
- You need of For the Cake:.
- You need 2 3/4 cups of Gluten Free Flour Mix.
- Get 1 1/2 cups of Coconut Palm Sugar.
- Get 4 of Eggs (large), at room temperature.
- Get 3/4 cup of butter or coconut oil, melted & cooled.
- Make ready 3/4 cup of Ripple Half & Half Cream substitute.
- Take 1/2 tsp of Salt.
- Prepare 1 1/2 tsp of Baking Powder.
- Prepare 1/2 Tbsp of Vanilla Extract.
- Get 2 1/2 cups of Cranberries (fresh or thawed from frozen).
- Prepare of For the Sauce:.
- Make ready 1 cup of Butter or Coconut Oil.
- It's 1 cup of Ripple Half & Half Cream substitute.
- Make ready 1 2/3 cup of Coconut Palm Sugar.
- Make ready 1/2 Tbsp of Vanilla Extract.
Cranberry Cake with hot 'butter cream' sauce - Gluten/Dairy Free instruction manuals
- 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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