Orange and Cranberry Bundt Cake
How is your festive season preparation going? Are you celebrating Christmas, Hannukkah or any other festivity in December? I come to you today with a simple, easy and yummy recipe. I hope you will enjoy trying it as much as I did making it! 😊
This Orange and Cranberry Bundt Cake is perfect for last-minute baking this Christmas. You can prepare it in under 20 minutes. Yes, 20 minutes, so you can tend to your other tasks. Gift wrapping, cooking, or maybe cleaning? All you need is one bowl, a whisk and a few ingredients! This recipe is free from eggs and dairy, ideal for those with allergies or intolerances, and vegan. If you do not own a bundt cake tin, you can bake it in a loaf tin. I think bundt cakes have a festive 'vibe' to them, so I prefer this wreath shape. Especially at Christmas time! 🎄
So if you are looking for a delicious and stunning dessert this season that is also light and not too sweet, try this Orange and Cranberry Bundt Cake. 🥮
Orange and Cranberry Bundt Cake
PREP TIME: 15min
TOTAL TIME: 1h 30min (incl. cooling)
SERVINGS: 12 slices
- 250g plain flour
- 50g coconut flour
- 185g sugar
- 10g baking powder
- pinch of salt
- 120ml veg oil
- 150ml plant-based milk
- 150ml orange juice
- zest from 1 large orange
- 1 tsp vanilla extract
- 200g frozen cranberries (thawed and squeezed)
or fresh cranberries sliced or cut into halves
- 20g corn flour
- 140g icing sugar
- 4 tbsp plant-based milk
1. Place the frozen cranberries into a sieve and let them thaw completely.
2. Add all the wet ingredients to a large bowl, and give it a stir. Sift in the plain flour, coconut flour and baking powder. Add the sugar, salt and orange zest and mix until combined, but don't overmix the batter. Set aside for a few minutes.
3. Preheat the oven to 180C/160C fan/gas 4.
4. Lightly grease the bundt pan and sprinkle with flour until completely covered.
5. Add the corn flour to a small bowl. Squeeze the excess juice from the cranberries and roll them in the corn flour until fully coated. Gently fold them in the cake batter.
6. Scoop the batter into the bundt mould and even out the top. Bake for about 40-45 minutes or until a skewer inserted in the cake comes out clean.
7. Let the cake cool in the bundt pan for at least 30min. Gently remove the cooled cake from the mould and transfer it onto a cooling rack. This is the moment when you turn the cake upside down, but this will be the right side up!
8. To make the icing, mix the icing sugar and the plant-based milk and spoon it over the bundt cake once completely cooled.
9. Decorate with sugared cranberries and rosemary sprigs.
Find the recipe here: Sugared Cranberries
Click on the below to download this recipe as a free, pdf recipe card:
Tip: You can use plain flour only, but the coconut flour gives a nice, crunchy texture and helps absorb excess liquid from the cranberries.
Tip: The icing can become runny, so place the cake on a cooling rack above a tray to collect the drips. You can scrape the dripped icing up and spoon on top of the cake once again.
Tip: Now put the kettle on, make your favourite tea, and enjoy! 😊
Have you tried this recipe or want to say hi?
I would love to hear from you 😊 Comment below and/or share a pic on Instagram with the tag: #madelaineskitchen