Orange-Cranberry Bundt® Cake

  • Recipe By
  • Published Nov 30th
  • Ready In3h 25m
  • Servings12
  • Calories358
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.

Orange-Cranberry Bundt® Cake Ingredients

The following are the ingredients needed to make delicious Orange-Cranberry Bundt® Cake for 12 servings:

  • 1 cup almond milk, or other non-dairy milk
  • 1 tablespoon freshly grated orange zest
  • 1/2 cup fresh orange juice
  • 1/3 cup coconut oil, melted
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons ground flax seeds
  • 1 tablespoon cornstarch
  • 1 1/4 cups white sugar
  • 1 tablespoon vanilla extract
  • 2 2/3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups fresh or frozen cranberries, halved or coarsely chopped
  • Glaze:
  • 2 cups confectioners' sugar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon vanilla extract

Orange-Cranberry Bundt® Cake Cooking Instructions

  • Prep20m
  • Cook50m
  • Ready In3h 25m

To cook Orange-Cranberry Bundt® Cake, you need about 20 minutes of preparation time. The time needed to cook this Orange-Cranberry Bundt® Cake is about 50 minutes , and you can serve your Orange-Cranberry Bundt® Cake within 3 hours 25 minutes . The following are the steps to cook Orange-Cranberry Bundt® Cake easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt(R)).
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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.)
  6. 6 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 grams of fat; 68.7 grams of carbohydrates; 3.3 grams of protein; 0 milligrams of cholesterol; 254 milligrams of sodium.

  1. Jul 23rd 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 B ...

  2. Apr 24th 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?

  3. Oct 25th 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 ...

  4. Feb 24th 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 ...

  5. Dec 19th 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 ...

  6. Nov 28th 2016

    Moist and rich, without eggs or butter, so even your vegan friends can enjoy it. What's not to love?