For the filling:
3 cups fresh cranberries
1/4 cup (60ml) water
1 T cornstarch
1/3 cup (66g) sugar
1/4 tsp cinnamon

For the cake:
2 3/4 cups (360g) gluten free flour (I use Bob’s Red Mill Gluten Free 1:1 Baking flour)
1 T baking powder
1 tsp salt
1/2 cup butter
1/2 cup (120ml) vegetable oil
1 1/2 cups (300g) sugar
3 eggs
2 tsp vanilla extract
1 T orange zest
1 cup (240ml) milk of choice
1/2 cup (120ml) freshly squeezed orange juice

For the frosting:
1 cup butter softened to room temperature
2 cups (230g) powdered sugar
1 cup white chocolate, melted and cooled
1 tsp vanilla extract
2 T milk of choice

For the cranberry filling:
1. In medium saucepan, combine cranberries, water, cornstarch, sugar and cinnamon.
2. Bring to boil over medium heat. Cook for 3-5 minutes until berries are soft.
3. Mash berries with potato masher or blend with immersion blender.
4. Return to heat until mixture has thickened.
5. Remove from heat and cool to room temperature.

For the cake:
1. In medium bowl, combine gluten free flour, baking powder and salt. Set aside.
2. In mixing bowl, beat together butter, oil and sugar until creamy and fluffy.
3. Add eggs, one at a time and mix until incorporated.
4. Add vanilla extract and orange zest and mix to combine.
5. Alternately add flour mixture, milk and orange juice (1/4 flour mixture, 1/2 milk, 1/4 flour mixture, 1/2 milk, 1/4 flour mixture, orange juice, 1/4 flour mixture) and stir until combined.
6. Divide cake batter equally between three 9 inch pans.
7. Bake in 350 degree oven for 16 minutes, or until toothpick inserted into the center of the cake comes out clean.
8. Let cakes cool to room temperature.

For the frosting:
1. Beat butter on medium speed until soft and creamy.
2. Add powdered sugar and beat until fully combined.
3. Melt white chocolate in microwave in 30 second increments until melted and smooth. Cool.
4. Add chocolate mixture to butter and powdered sugar and mix until creamy. Stir in vanilla and almond milk.
5. Transfer to piping bag.

To assemble the cake:
1. Place first cake layer on plate or cake stand.
2. Top with thin layer of buttercream. Pipe circle of buttercream around edge of cake.
3. Spread 1/2 cranberry filling in thin layer on top of the buttercream.
4. Place second cake layer on top of the first.
5. Repeat steps 2+3.
6. Top final layer of cake on top.
7. Lightly frost outer layer of cake with the remaining frosting.
8. Chill in refrigerator for 4 hours.
9. Slice and serve, store any leftovers in refrigerator.
10. Enjoy!!