For The Cake:

1. Preheat oven to 335ºF and 9” x 5” loaf pan with baking spray.
2. Combine milk and vanilla; set aside
3. Combine flour, baking powder and salt; set aside
4. In large bowl (or stand mixer), add butter and cream until smooth. Sprinkle in sugar substitute and mix together for several minutes until smooth.
5. Drizzle in room temperature egg whites to butter mixture while mixing on low.
6. Add in 1/2 of dry ingredients to the egg white/butter mixture, mix on low until just combined. Then add remaining liquid and dry ingredients and mix until everything well combined and smooth.
7. Add batter into prepared loaf and bake at 335º F for 50 – 55 minutes or until a toothpick pulls clean from center. If baking mini loaves, start checking them with a toothpick at 30-35 minutes, or when they look set and lightly golden.

For the Sauce:

1. While cake is baking, prepare sauce. Add cranberries, juice, ginger, chia seeds and sugar substitute to medium sauce pan and stir frequently over medium heat until bubbling. After that reduce temp to medium low and simmer for about 15 minutes, or until thickened some and cranberries have popped. Use fork to help mash up cranberries some, if needed. Store leftovers in fridge for up to 5 days.