Cranberry Gingerbread Cake (Edit recipe)

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This gluten-free cranberry gingerbread cake is perfect for the holidays. Four fluffy layers of warm gluten-free gingerbread cake covered in a sweet whipped cranberry buttercream frosting.

2 hours

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	897
Fat:	42 g
Carbohydrates:	124 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	817 mg
Fiber:	2 g
Sugars:	100 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 12

Ingredients

Gingerbread Cake

.5 cup Plant Based Butter, room temperature, salted
.333 cup Vegetable Oil
.75 cup Brown Sugar
.75 cup Granulated White Sugar
.333 cup Plain Plant Based Yogurt, room temperature
4 whole Egg Whites, room temperature
1 whole Egg, large
.5 cup Molasses, fancy
1 Tbsp Vanilla Extract
2.5 cups Gluten Free Flour
1.5 tsp Baking Powder
.5 tsp Baking Soda
1 tsp Sea Salt
1.5 tsp ground Ginger
1.5 tsp Ground Cinnamon
1 tsp ground Cloves
.5 cup Almond Milk, room temperature

Cranberry Buttercream

2 cups Plant Based Butter, room temperature, salted
6.25 cups Powdered Sugar
1 tsp Sea Salt
1 cup Cranberry Sauce (Jellied), canned

Chocolate Drip

.5 cup White Chocolate, dairy-free
1.5 Tbsp Almond Milk
1 cup Gluten Free Ginger Snap Cookies, for decor

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Gingerbread cake

Preheat the oven to 350 degrees and prepare four 6-inch round cake pans with non-stick baking spray and parchment paper.
In the bowl of a stand mixer cream butter, oil, and both sugars on high for 2 minutes with the whisk attachment.
Add in the whole egg and egg whites and mix on high for 2 minutes.
Add the molasses, yogurt, and vanilla extract and mix on high for 2 minutes.
Combine all the dry ingredients into the mixer and mix on low.
While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.
Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.
Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

Cranberry buttercream

In the bowl of a stand mixer beat the butter on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.
Add the icing sugar, cranberry sauce, and salt and mix on low until combined.
Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

White chocolate ganache drip

In a microwave-safe bowl heat the white chocolate and milk in 30-second intervals until fully melted and smooth stirring between each interval.
Depending on the kind of milk, the drip may require a touch more milk to thin or a bit more white chocolate to thicken. *I always test my ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.

Cake assembly

Place one leveled layer of gluten-free gingerbread cake on a cake board or plate. Top with approximately 1 cup of cranberry buttercream.
Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
Cover the cake with another layer of buttercream and smooth sides using the Wilton Cake Comb. Make sure to clean the comb after each pass.
On a well-chilled cake, with a spoon or a piping bag, drip the warm white chocolate ganache over the edges of the cake and put it back in the refrigerator to chill.
Decorate as you please. I used a Wilton 1M tip and piped buttercream ruffles with a Kinnikinnick gingersnap in between each ruffle. Enjoy!