Go Back

Gluten-Free Cranberry Cake with Cream Cheese Frosting

Gluten Free Stories
This Gluten-Free Cranberry Cake with Cream Cheese Frosting is super flavorful, light, fluffy, creamy, perfectly sweetened and so delicious.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine Baking, Gluten-Free, Low FODMAP
Servings 8

Ingredients
  

  • 115 g unsalted butter (8 tablespoons )
  • 100 g vegetable shortening
  • 250 g Sugar
  • 400 g gluten-free flour
  • 2 tsp Vanilla Extract
  • 6 large egg whites
  • 115 g full fat lactose-free milk (1/2 cup)
  • 60 g lactose-free sour cream (1/3 cup)

Cream Cheese Frosting

  • 420 g lactose-free cream cheese
  • 230 g butter
  • 600 g confectioners sugar
  • 2 tsp pure vanilla extract
  • 1/8 tsp salt

For the Cranberry Compote

  • 250 g cranberries ( 2 cups ) * see FODMAP Tips above
  • 60 ml water (1/4 cup)
  • 60 ml freshly squeezed orange juice (1/4 cups) or sub more water
  • 50 g sugar (1/4 cup) or more to taste
  • 1 tsp Cornstarch (dissolved in 2 Tbsp water)
  • 1 tsp cinnamon

Instructions
 

To make the cakes

  • Preheat oven to 325 degrees F (150 C Degrees). Grease three 8-inch round cake pans.
  • In a medium bowl whisk together the gluten-free flour, baking powder, and salt.
  • In the bowl of a stand mixer, cream together butter, shortening, and sugar until very light and fluffy, about 5 minutes. Add the egg whites, one at a time. Allow each egg white to incorporate before adding the next. After adding the last egg white, add the vanilla extract. Mix the batter for about 50 seconds. It should appear very light and fluffy--almost like frosting.
  • Reduce speed to low. Add about 1/3 of the flour, followed by the sour cream. Then, alternate between the remaining flour and milk, allowing each to almost incorporate before adding the next. After the last addition of milk, mix the batter until smooth, about 50 seconds.
  • Divide the batter evenly among the cake pans. Smooth the batter evenly into each pan with the back of a spoon.
  • Bake the cakes for about 25min or until a toothpick inserted into the middle comes out with only a few crumbs attached.
  • Allow cakes to cool in the pan for 10 minutes and turn out onto a wire rack to cool completely before frosting.

To make the cranberry compote

  • In a pot add the cranberries, water, orange juice, sugar and bring it to boil.
  • Cook for about 5 minutes until the cranberries get soft, stirring constantly. Then mash with a potato masher or a fork. Stir in the dissolved cornstarch mixture, and bring it to boil again, then remove it from heat and let it cool.

To make Cream Cheese Frosting

  • Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed.
  • Beat in the vanilla extract and the orange zest. With the mixer running on low speed, slowly add in the powdered sugar. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

Assemble the cake

  • Place one cake layer on your cake stand. Spread a generous, about 3/4 cup, frosting over top of the first layer, then spread over the cranberry compote. Put the next sponge on top and repeat the same step. Then put the last sponge on top and spread the remaining cream cheese frosting all over the top and the sides of the cake.
  • Decorate as desired.
  • Enjoy :)
Keyword Gluten-Free Cranberry Cake with Cream Cheese Frosting