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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 make cranberry cake with hot 'butter cream' sauce - gluten/dairy free you need 15 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Cranberry Cake with hot 'butter cream' sauce - Gluten/Dairy Free:

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

Instructions to make Cranberry Cake with hot 'butter cream' sauce - Gluten/Dairy Free:

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.

Serve slices of cake generously covered with hot butter sauce. This gluten-free Kentucky Butter Cake is a simple, moist, buttery pound cake. Coated with a sweet buttery glaze that creates a perfect sweet With a dairy-free option. Creme cakes are a super moist bundt cake covered in a sugar glaze. Dairy-free and gluten-free, this cake relies on dried coconut and ground almonds for flavor and texture.

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