How to Make Favorite Cranberry Cake with hot 'butter cream' sauce - Gluten/Dairy Free

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

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

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