A sweet Christmas cake with tart cranberries and a golden top, made with gluten-free 1-to-1 flour and dairy-free butter. Baked in a 9 × 13-inch pan and cut into 16 squares.
3/4cupdairy-free butter stickssoftened, plus extra for the pan
1tspvanilla extract
2cupsgluten-free 1-to-1 baking flourblend with xanthan gum; spoon into the cup and level
12ozfresh cranberriesrinsed and dried
Instructions
Heat the oven to 350°F. Grease a 9 × 13-inch baking pan with dairy-free butter.
With an electric mixer, beat the eggs and sugar for 5–7 minutes, until pale, thick and nearly doubled. The mixture should fall in ribbons from the beaters.
Beat in the softened dairy-free butter and vanilla for 2 minutes.
Fold in the gluten-free flour just until combined, then fold in the cranberries. The batter will be thick.
Spread the batter evenly in the prepared pan. Bake for 40–50 minutes, until lightly golden and a toothpick inserted into the cake near the center comes out clean.
Cool completely in the pan before cutting into 16 squares.
Timing: Allow 40–50 minutes for baking. The 45-minute cook time is approximate; total time excludes cooling.Flour: Use a gluten-free 1-to-1 baking blend with xanthan gum. Spoon it into the measuring cup and level it off.Butter: Use dairy-free baking sticks, not light or whipped spreads. Check package labels for gluten and dairy ingredients.Rise: Fully beaten eggs provide the rise. No baking powder or baking soda is needed. Contains eggs.Inspired by Mary Younkin. Original cake photo from the same source. This gluten-free, dairy-free adaptation has not been kitchen-tested.Storage: Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze. Follow any shorter storage limit on opened ingredients. Cool baked portions before covering; freeze individual portions for longer storage.Nutrition: Estimated per 1/16 cake using 3 large eggs (150 g without shells), 400 g sugar, 12 tablespoons Country Crock Plant Butter baking sticks, 240 g King Arthur Gluten-Free Measure for Measure flour, 12 oz cranberries and 1 teaspoon vanilla. USDA FoodData Central and manufacturer labels were used. Different flour blends or butter products change the estimate.