The holiday season is in full swing! We even managed to get some snow in San Antonio the other night, which was pretty exciting. I’m no stranger to the white stuff since I grew up in Pennsylvania, but it’s just so crazy to see it actually fall from the sky (and stick to the ground) in south Texas. It made me just want to curl up with a Christmas movie and watch the snow fall!
Well, the snow is long gone and it’s supposed to be almost 70 degrees today, but I’m still enjoying the wintery photos of this gorgeous Cranberry Orange Bundt Cake! It’s gluten free and paleo-friendly (just need to swap out the powdered sugar and use grass-fed whey). Like most bundt cakes, this one is a denser sponge cake rather than a light and fluffy sheet cake texture. But dang, it is so good. The sponginess means that it soaks up some of the glaze, which helps keep it moist if you aren’t eating it right away.
And how pretty are these sugared cranberries?!? This was the first time I had ever made them and they were way easier than expected. I highly recommend trying it out if you haven’t before.
This batter is slightly thicker than you might expect for a cake, just be sure to get it down into the nooks and crannies of your bundt pan and smooth the batter out on top before sticking it in the oven. It won’t hurt if you decide to add up to 1/4 cup more liquid like almond milk. I used a smaller, 6-cup capacity bundt pan for this cake because I hate making huge cakes. If you wanted to make this cake as a regular size 10-cup bundt, just use the little slider feature in the recipe card below to multiply the ingredients by 1.5 or 2.
Cranberry Orange Bundt Cake
- 1 cup almond flour
- 3/4 cup Cellucor Cinnamon Swirl whey protein
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsweetened applesauce
- 1/2 cup fresh cranberries chopped
- 1/4 cup coconut oil melted
- 1 egg
- 1 egg white
- 3 tbsp orange juice
- 2 tbsp orange zest
- 1/2 tsp vanilla extract
- 1/4 cup powdered sugar
- 2 tsp orange juice
Pre-heat oven to 350 degrees. Grease a 6-cup bundt pan generously with coconut oil.
Sift dry ingredients into a bowl. Set aside.
Whisk wet ingredients (applesauce, chopped cranberries, coconut oil, eggs, OJ, orange zest, and vanilla) in a large bowl. Add dry ingredients and fold together.
Add batter to greased bundt pan and spread evenly, smoothing the top down with a spatula.
Bake at 350 degrees for 23-25 minutes or until a toothpick inserted into the deepest part of the cake comes out clean. Cool for 15 minutes in the bundt pan on a cooling rack before flipping the cake directly onto the cooling rack.
Once the cake has cooled completely, whisk together glaze ingredients. Spoon over the cake and allow it to set up before serving.
I made sugared cranberries as a garnish. Get the recipe here.