Orange-Cranberry Bundt® Cake

Rating: 4.75 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A mixture of applesauce and coconut oil creates a light, moist crumb that mimics the buttery texture you'd expect in any good Bundt Cake--no one will realize this one's vegan.

By isachandra
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Glaze:

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).

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  • Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.

  • Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.

  • Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.

  • Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)

  • Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.

Cook's Note:

If confectioners' sugar is clumpy, it needs to be sifted.

Cake will keep 3 days, chilled, covered. It can also be frozen whole or sliced, well wrapped in plastic wrap and a layer of foil, up to 3 months.

Nutrition Facts

Per Serving:
358 calories; 8.2 g total fat; 0 mg cholesterol; 254 mg sodium. 68.7 g carbohydrates; 3.3 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Melinda Christilaw
Rating: 5 stars
10/25/2017
I loved this! I did double the orange zest and substituted 2/3 cup GF flour... (Next time I will try all GF flour) I loved the orange zest and fresh cranberry combination. Not too sweet. One note about coconut oil not having used it before. When making the glaze you will want to try to emulsify the oil with the sugar or it will look kind of gross. Dont worry it will still taste great! Read More
Helpful
(2)

Most helpful critical review

Judy
Rating: 3 stars
12/19/2016
Help I made the Orange-cranberry cake. Results: It didn't "raise" all that much it looked nice. it came out of the pan easily it tasted very good and I would make it again. However it was so so heavy and dense it was almost wet (although it was done). I would like to make it again but how do you make it a little lighter and fluffier? Read More
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Melinda Christilaw
Rating: 5 stars
10/25/2017
I loved this! I did double the orange zest and substituted 2/3 cup GF flour... (Next time I will try all GF flour) I loved the orange zest and fresh cranberry combination. Not too sweet. One note about coconut oil not having used it before. When making the glaze you will want to try to emulsify the oil with the sugar or it will look kind of gross. Dont worry it will still taste great! Read More
Helpful
(2)
Melinda Christilaw
Rating: 5 stars
10/25/2017
I loved this! I did double the orange zest and substituted 2/3 cup GF flour... (Next time I will try all GF flour) I loved the orange zest and fresh cranberry combination. Not too sweet. One note about coconut oil not having used it before. When making the glaze you will want to try to emulsify the oil with the sugar or it will look kind of gross. Dont worry it will still taste great! Read More
Helpful
(2)
Mary Woods
Rating: 5 stars
02/24/2017
I used canned whole cranberries since fresh were not available. This turned out more dense than I expected but I think it is due to my higher altitude. It kinda reminded me of a fruit cake in looks. I cut a piece from the cake to take to with me. I wasn't gone long enough to need a lunch. My husband met me at the door when I returned home. He took my piece of cake because he and the other 3 people in the house had eaten the rest of it in the 2 hours I was gone. The 1 bite I did get was good. Read More
Helpful
(1)
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Marla
Rating: 5 stars
04/24/2019
I'm just asking a question here - If you wanted to substitute an egg for the flaxseeds etc. can you do that and how? Read More
Nicholio
Rating: 5 stars
11/28/2016
Moist and rich without eggs or butter so even your vegan friends can enjoy it. What's not to love? Read More
Judy
Rating: 3 stars
12/19/2016
Help I made the Orange-cranberry cake. Results: It didn't "raise" all that much it looked nice. it came out of the pan easily it tasted very good and I would make it again. However it was so so heavy and dense it was almost wet (although it was done). I would like to make it again but how do you make it a little lighter and fluffier? Read More
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Cindy
Rating: 5 stars
07/23/2019
I needed a vegan dessert for a pot luck dinner. My hostess threw in a kicker needing it to also be gluten-free. This recipe fit perfectly with the only needed modification being the use of Bob's Red Mill Gluten-Free 1 to 1 Baking Flour. I usually add applesauce to my GF desserts and breads to keep them moist. It was already a part of this recipe adding coconut oil. The cake came out fabulously! The taste was great and it didn't have the gritty feel that can often accompany GF cakes and breads. I highly recommend this recipe! Read More
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