By Melissa Lenhardt
Cranberry Cake with Hard Sauce
Tender gluten-free cranberry cake baked in a 9x13 pan and served with a warm hard sauce made from evaporated coconut or oat milk, margarine, sugar, and vanilla.
Updated at: Wed, 20 May 2026 16:28:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Nutrition per recipe
Calories6971.5 kcal (349%)
Total Fat200.7 g (287%)
Carbs1288.1 g (495%)
Sugars927 g (1030%)
Protein15.4 g (31%)
Sodium4285.2 mg (214%)
Fiber34.8 g (124%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
4.5 Tbspmargarine
softened
1 ½ cupssugar
¾ cupevaporated coconut milk
or evaporated oat milk
¾ cupwater
3 cupsgluten free flour
that has xanthan gum
2 tspvanilla
1 ½ tspbaking soda
salt
3 cupsfresh cranberries
3 cupsfrozen cranberries
1 ½ cupsevaporated coconut milk
or evaporated oat
¾ cupmargarine
3 cupssugar
2 tspvanilla
Instructions
Step 1
Preheat oven to 325°F.
Step 2
Spray with oil a 9x13 inch pan.
Step 3
Mix all cake ingredients together except the cranberries.
Step 4
Gently stir cranberries into batter with a spoon.
Step 5
Bake at 325°F for 35 minutes, until edges pull away from the pan and toothpick comes out clean.
Step 6
In a pot add hard sauce ingredients ( last 4 ingredients). Bring it to a boil. Serve sauce warm over cake.
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