This one-bowl orange cranberry bundt cake is a delicious treat to make during the holidays! It’s vegan friendly and includes gluten-free and refined sugar free options!
Anyone else obsessed with citrusy treats? Whether it’s made with oranges, lemons, or limes, that bright, tangy flavor is one I look forward to each winter. Aside from the classic lemon poppyseed, orange cranberry is another one of my favorite flavor combos!
This orange cranberry cake is a combination of both my blood orange bundt cake and gluten and refined sugar free orange cranberry bundt cake. It can be made using regular flour and sugar, and it’s also free from eggs, unlike the older version.
This cake is fluffy and moist with whole cranberries throughout. And if cranberries inside the cake isn’t enough for you either, feel free to make some pretty sugared cranberries to decorate your finished dessert with! Hope you enjoy, friends!
Orange Cranberry Bundt Cake
- Total Time: 45 mins
- Yield: 10-12 servings 1x
Description
This orange cake is flavorful, moist, and delicious! It’s also vegan friendly with gluten and refined sugar free options included!
Ingredients
Orange-Cranberry Bundt Cake: (GF recipe below)
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pure cane sugar
or coconut sugar
- 1 cup unsweetened plain yogurt or sour cream (I used non-dairy plain coconut yogurt)
- 3/4 cup milk of choice (I use almond milk)
- 1/4 cup orange zest (about 3 medium oranges)
- 1/2 cup orange juice
- 1/2 cup oil of choice I use avocado
or vegetable oil
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cranberries
or coconut sugar
or vegetable oilGluten-Free Orange-Cranberry Bundt Cake:
- 1 1/3 cups gluten-free flour blend I used Bob’s Red Mill 1 To 1 Gluten Free Flour
- 1 1/3 cup super-fine blanched almond flour
- 1/3 cup coconut flour
- 1 tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pure cane sugar
- 1 cup unsweetened plain yogurt or sour cream (I used non-dairy plain coconut yogurt)
- 1/4 cup orange zest (about 3 medium oranges)
- 1/2 cup orange juice
- 1/2 cup milk of choice (I used almond milk)
- 1/4 cup oil of choice (I use avocado or vegetable oil)
- 1 teaspoon vanilla extract (or lemon extract for more lemon flavor)
Orange Glaze: (naturally sweetened option below)
- 2 cups powdered sugar
- 2–3 tablespoons orange juice
- 1 teaspoon finely grated orange zest, optional
Naturally Sweetened Orange Cream Cheese Glaze:
- 4 oz. cream cheese, softened (can use dairy-free)
- 2 tablespoons maple syrup
, use more or less to taste
- 1 teaspoon finely grated orange zest, use more or less to taste (optional)
- 2–3 tablespoons orange juice
, use more or less to tasteSugared Cranberries (optional):
- 1/2 cup sugar + 1/2–1 cup extra for coating cranberries
- 1/4 cup water
- 1–2 cups cranberries
Instructions
Cake:
- Preheat oven to 350ºF. Generously grease a 10-12 cup bundt pan and set aside. I used the Nordic Ware Elegant Party Bundt Pan
.
- In a large mixing bowl, combine the dry ingredients—flour(s), baking powder, baking soda, salt, and sugar. Gradually mix in the yogurt, milk, orange juice/zest, oil, and extract, beating just until batter is smooth. Stir in cranberries.
- Pour batter into the pan and place in the preheated oven on the middle rack. Bake for 45–55 minutes, or just until the center of the cake is set and a toothpick inserted comes out with only a few moist crumbs.
- Let cake cool in the pan 10–15 minutes before inverting. If cake doesn’t come out easily, hold pan vertically on its side and pat all around the outside of the pan with the palm of your hand. Invert onto a serving plate and let cool thoroughly before glazing.
- Drizzle cooled cake with glaze and serve.
.Powdered Sugar Glaze:
- Combine powdered sugar with 1 1/2 tablespoons orange juice, stirring until smooth. Add additional orange juice only if needed. Glaze should be thick and barely pourable.
Cream Cheese Glaze:
- Mix together softened cream cheese, maple syrup, orange zest and enough orange juice to make the glaze pourable.
Sugared Cranberries:
- Combine 1/2 cup sugar and water in a small saucepan. Bring to a simmer and cook until sugar is dissolved and syrup coats the back of a spoon. Let cool.
- Meanwhile, place 1/2 cup sugar in a bowl.
- Once the syrup is cooled, stir in cranberries until all are evenly coated with the syrup. Remove with a slotted spoon and transfer to the sugar bowl.
- Toss the berries in sugar and place onto a large baking dish to dry. Repeat with remaining cranberries until all are coated, adding more sugar to the sugar bowl as needed.
- Cook Time: 45 mins
- Category: cake, dessert, gluten free
Check out these similar recipes:
Orange-Cranberry Bundt Cake {Gluten and Refined Sugar Free}
Blood Orange Bundt Cake
Blood Orange Sweet Rolls
This looks amazing! Can it be made in a regular loaf pan? Thanks!
Hi Akhila, yes it can be made in a loaf pan, but depending on the size of your pan, it may need two or three pans to fit all the batter. Let me know how it turns out if you give it a try! 🙂
The best gluten free cake ever .
★★★★★
Hi, really looking forward to making this for Christmas. Do the cranberries need to be defrosted or will it turn out okay if they’re frozen?
Hi Teegan, you can leave them frozen. It may just take a few minutes longer to bake, depending on your oven. Hope you enjoy it, merry Christmas!
This recipe was soooo good! I used cake flour, half sour cream and half yogurt, and also used cranberries and blueberries (total 2 cups of fruit). It turned out absolutely perfect! I can’t wait to try the lemon version!
★★★★★
Hi Pavi, I’m so happy you enjoyed this cake! Thanks for leaving a review and sharing your changes, which sound delicious by the way! Great idea to add berries too! Will have to try that someday soon! Thanks again! 🙂
Recipe doesn’t say when to add the cranberries to the batter.
Hi Deborah, so sorry about that! I just updated the recipe, but you stir in the cranberries right after blend the batter together. 🙂 Thanks so much for catching that!