Gluten free vegan gingerbread layer cake with sugared cranberries

• Vegan
• Gluten free

• Produce

  • 2 cups Cranberries, fresh
  • 1 1/2 tsp Ginger, ground
  • 1 Orange, zest of

• Canned Goods

  • 1/4 cup Applesauce, unsweetened
  • 13/16 cup So delicious unsweetened almond milk or coconut milk

• Condiments

  • 1 tbsp Maple syrup, pure
  • 1/4 cup Molasses

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar or coconut sugar
  • 1 3/4 cup Cane sugar
  • 2 tsp Cinnamon, ground
  • 3/4 cup Non-hydrogenated shortening
  • 1/4 tsp Nutmeg, ground
  • 3 cups Powdered sugar, organic
  • 3 cups Sarah's gluten free flour blend
  • 1 tsp Sea salt
  • 2 tsp Vanilla, pure

• Oils & Vinegars

  • 2/3 cup Grape seed or sunflower seed oil
  • 1 1/2 tbsp White vinegar

• Liquids

  • 1 1/2 cup Water

Found on sarahbakesgfree.com

Ingredients

• 1 cup cane sugar
• 1 cup water
• 2 cups fresh cranberries
• 1/4 cup cane sugar {for rolling}
• 3 cups Sarahs gluten free flour blend
• 1 cup brown sugar or coconut sugar
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 3/4 cup So Delicious unsweetened almond milk or coconut milk
• 2/3 cup grape seed or sunflower seed oil
• 1/2 cup water
• 1/2 cup cane sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup molasses
• 1 1/2 tablespoons white vinegar
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup non-hydrogenated shortening
• 3 cups organic powdered sugar
• zest of 1 orange
• 1 tablespoon pure maple syrup
• 1-2 tablespoons So Delicious unsweetened almond milk or coconut milk
• 1/2 teaspoon pure vanilla extract

Directions

• To make sugared cranberries, start by mixing 1 cup sugar and water in medium saucepan over medium heat. Stir until sugar is dissolved, about 5 minutes.
• Remove from heat and add cranberries. Stir to coat. Allow cranberries to soak 10 minutes, stirring every few minutes. Transfer cranberries to wire cooling rack, letting dry about 20 minutes.
• Pour remaining sugar into shallow dish. Toss dried, still tacky, cranberries in sugar. Place on parchment paper to dry completely, about 1 hour. Set aside.
• Preheat oven to 350 degrees. Prepare 3 8-inch round cake pans by spraying with cooking spray and lining bottom with parchment paper.
• Whisk together flour, brown sugar, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda and salt. Set aside.
• In large mixing bowl, stir together almond milk, oil, water, sugar, applesauce, molasses, vinegar and vanilla. Mix until well blended. Add flour mixture and stir until smooth.
• Divide cake batter evenly into prepared cake pans {its helpful to use measuring cup}. Bake 23-25 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes, then invert onto cooling rack to cool completely.
• To make orange buttercream, place shortening in bowl of standing mixer with paddle attachment. Beat until smooth, about 1 minute.
• Add sifted powdered sugar, orange zest, maple syrup, almond milk and vanilla. Mix until light and fluffy, 2-3 minutes. Fill large piping bag with buttercream, fitted with large round tip.
• Place one cooled cake layer on cake plate/stand. Add large dots of buttercream to outer border of cake. Using offset spatula or spoon, swipe dots inward, creating scalloped/petal edge. Fill in center with even layer buttercream.
• Top with another cake layer. Repeat frosting technique. Tope with final layer. Create petal/scallop edge and repeat with a second layer of petals. Fill in center with buttercream.
• Garnish center of cake with carefully placed tower of sugared cranberries. Slice and serve.