Gluten-Free Cranberry Orange Thanksgiving Cake

About the Recipe

This Gluten-Free Cranberry Orange Thanksgiving Cake is an essential addition to your Thanksgiving menu, offering a delightful treat that everyone can enjoy. Imagine a delectable cake with a soft, moist texture that melts in your mouth, complemented by a subtle spice that adds depth to each bite. Infused with the vibrant citrus essence of freshly grated orange zest, this cake captures the bright and refreshing flavors of the season. The refreshing tartness of juicy cranberries not only enhances the taste but also adds a burst of color and texture. This cake promises an exquisite sensory experience, making it a standout dessert at your holiday gathering. As it bakes, the kitchen will be filled with the enchanting aroma of the holiday season, evoking feelings of warmth and nostalgia. Meanwhile, the jewel-toned cranberries will create an aesthetically pleasing pattern throughout the finished cake, adding a touch of elegance and visual appeal to your Thanksgiving table. Whether served as a dessert or enjoyed with a cup of tea, this cake is sure to impress your guests and become a cherished part of your holiday traditions.

Ingredients

• ½ cup + 1 tablespoon sweet rice flour
• ½ cup white rice flour
• ½ cup + 1 tablespoon tapioca flour
• ¼ cup brown rice flour
• ¾ teaspoon xanthan gum
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 stick unsalted butter, room temperature or ½ cup oil
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup whole milk, room temperature/ buttermilk
• 8 oz sour cream, room temperature
• ½ teaspoon ground cinnamon
• Dash of ground cloves
• 1 teaspoon orange zest plus long strips of zest for garnish

Cranberry Orange Frosting

• 4 ½ cups of confectioners sugar
• 3 sticks of unsalted butter
• 3-4 tablespoons of heavy cream
• 1 ½ teaspoons of vanilla extract
• ¾ cup cooled  cranberry sauce

Preparation

Cake

Preheat the oven to 350 degrees Fahrenheit.

In a stand mixer, combine all the ingredients until smooth.

Spray non-stick oil into cake pans.

Pour the batter into each pan.

Bake for 20 minutes (check with a toothpick to ensure it comes out clean).

Frosting

In a large bowl, beat the frosting ingredients on medium-high speed until smooth.

Add the confectioners’ sugar and beat until fully incorporated.

Stir in the ¾ cup of cooled cranberry mixture (recipe is provided in the link below).

Garnish the top of the cake with a dollop of reserved cranberry sauce and orange zest.