Gluten Free Cranberry White Chocolate Cake

by Kate on December 1, 2017

Gluten Free Cranberry White Chocolate Cake -

**Disclosure: Today’s post has been sponsored by Bob’s Red Mill. All opinions expressed here are my own. I truly love their products and use them regularly**

 It’s the most wonderful time of the yeeeeeeeear!!! The holidays are in full swing and I’m all about it! Thanksgiving was joyous and wonderful in our home as I hope it was for you as well. Now my household is getting ready for Christmas. Let the countdown begin!

Of course, we’re busy thinking about getting our tree, bargain hunting to save a little bit of money on gifts and I’m already thinking about what we’re going to eat. It’s the foodie in me. I can’t even help it. I always look forward to making something spectacular that will be greeted with Ooo’s and Ahh’s upon presentation then followed by Mmm’s bite after bite.

Gluten Free White Chocolate Cranberry Cake -

This Gluten Free Cranberry White Chocolate Cake is definitely a show stopping holiday dessert recipe! Your guests will love each sweet tart bite filled with plump cranberries. The sparkling cranberries atop are sure to impress as well and they’re so easy to make.

Chipotle Apple Pear Crisp -

Thanks to Bob’s Red Mill Gluten Free 1-to1 Baking Flour, you can make any recipe meet the dietary needs of everyone at your holiday dinner.  This gluten free baking flour measures cup for cup just like all-purpose flour making it an easy substitution that doesn’t complicate your holiday baking. It also bakes up just like traditional flour which means no one will know the difference!

Gluten Free White Chocolate Cranberry Cake -



Gluten Free Cranberry White Chocolate Cake

Gluten Free Cranberry White Chocolate Cake

Gluten free cranberry cake with vanilla bean whipped cream filling topped with white chocolate ganache and beautiful sugared cranberries. Perfect for any special occasion!


  • Sparkling Cranberries:
  • 1 cup fresh cranberries
  • 1 1/2 cupa sugar, divided
  • 1 cup water
  • Cranberry Cake:
  • 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 2 teaspoon baking powder
  • 1 cup salted butter, room temperature
  • 1 1/3 cups sugar
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2/3 cup sour cream
  • 2/3 cup milk
  • 1 cup fresh cranberries
  • 1 cup dried cranberries
  • Whipped Cream Filling:
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla bean paste
  • 3 tablespoons powdered sugar
  • White Chocolate Ganache:
  • 12 oz white chocolate, chopped
  • 1/2 cup heavy whipping cream


    Make Sparkling Cranberries:
  1. In a medium saucepan, add water and 1 cup of sugar. Bring to a simmer over medium heat, stirring constantly until sugar has dissolved. Remove from heat.
  2. Transfer sugar water to a bowl and allow to cool. Once cooled, add cranberries and gently stir to coat. Cover and refrigerate overnight, stirring occasionally.
  3. Place remaining 1/2 cup sugar on a plate. Drain cranberries and roll each individual cranberry to coat in sugar. Allow to dry while making the cake.
  4. Make Cake:
  5. Preheat oven to 350 degrees. Line two 8-inch cake pans with parchment paper and spray with gluten-free non-stick spray. Set aside.
  6. In a large bowl, whisk together gluten free flour and baking powder. Set aside.
  7. In the bowl of a stand mixer or using a hand mixer, mix together butter and sugar until light and fluffy. Add eggs and vanilla. Beat again just to combine. Add sour cream and beat once more. With the mixer running on low speed, alternately add the flour and milk, beginning and ending with the flour. Mix just until combined being sure not to overmix. Gently stir in fresh and dried cranberries. Evenly divide between the two prepared cake pans. Bake in preheated oven for 35-40 minutes until a toothpick inserted in the center of the cakes comes out clean.
  8. Cool in pan for 15 minutes then remove and cool completely on wire racks.
  9. Make Whipped Cream:
  10. In a medium bowl, whip heavy cream and vanilla bean paste until soft peaks begin to form. Sprinkle in the powdered sugar and continue beating until medium stiff peaks form. Set aside.
  11. Make Ganache:
  12. Place white chocolate in a bowl. In a small saucepan, heat the heavy cream just until steam rises. Immediately pour over white chocolate. Allow to sit for 1 minute then whisk until smooth and shiny. Allow to cool slightly, 1-2 minutes.
  13. Assemble Cake:
  14. Place one cake later on serving plate. Top with half the whipped cream and spread evenly over cake. Top with second cake layer. Spread remaining whipped cream over top cake layer. Drizzle with ganache and allow it to spill over the edges. (You will likely have ganache leftover depending on how much you would like on top) Top with sugared cranberries. Refrigerate until ready to serve.

{ 2 comments… read them below or add one }

Trish November 25, 2018 at 3:39 pm

Well I haven’t tasted this yet but I am hopeful! The cake batter tasted good at least.
But…2 cups of cranberries for the decorations???? WAY too many! You certainly do not have 2 cups sitting on top of that cake. I ended up putting more on top and around the bottom. My cranberries did not look as lovely as the picture either but were nice and sweet.

I also think you only put half the ganache on your cake in the picture. I put about half on and that seemed plenty but since I didn’t want to waste the ganache I put about 90% of it on. This was the first time I ever made ganache and failed bigtime…I only let it cool about 5 min and it was already too thick and even though I tried to drizzle it more or less ‘gobbed over’ the edges of the cake. I


Kate November 26, 2018 at 3:33 pm

I hope you enjoy this recipe! You’re 100% correct. I do not have 2 cups of cranberries on top for photographic reasons 😉 I liked the look of the cake for my photos with less but I suppose that’s a little bit confusing. When I’ve made the cake I prefer to have a lot of the sugared cranberries on top but you can certainly do less. As for the ganache,I’m sorry you had issues. The recipe says “cool slightly.” I would recommend just a minute or two, enough for it to thicken just slightly. 5 minutes is definitely too long. I’ve adjusted the recipe to be more clear for others in the future. Thanks so much for sharing your experience with me!


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