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

My Grandma used to make a delicious cranberry Cake with hot butter cream sauce. This gluten and dairy free version is delicious!

This recipe does mention butter as an ingredient, however there are several dairy free substitutes that can work well too. Coconut oil, coconut butter (meat of the coconut ground into a paste), applesauce, & margarine can each still render a delicious cake, though may change the texture some.


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


  1. Preheat oven to 350°F

  2. Prepare 9×13 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 9×13 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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