Preheat oven to 350F
Prepare 9x13 pan with cooking spray
In a large bowl, add Gluten Free flour mix, coconut palm sugar, salt & baking powder
Add eggs, butter/coconut oil, Ripple cream, & vanilla
Use an electric mixer on medium to combine until smooth (about 3 minutes)
Fold in cranberries
Pour batter into prepared 9x13 pan
Bake at 350 for 35 minutes.
Check for doneness with a toothpick inserted into center of cake, if it comes out clean, cake is done. Cool for about an hour. Cut into squares.
Start sauce by placing all sauce ingredients into a saucepan over medium heat.
Heat till sugar granules have dissolved, then boil for a minute approximately. Pour over cake pieces, just before serving.
