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5 from 1 vote

Cranberry Orange Bundt Cake

Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings: 8 slices
Calories: 236kcal

Ingredients

  • 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

Glaze

  • 1/4 cup powdered sugar
  • 2 tsp orange juice

Instructions

  • 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.

Notes

I made sugared cranberries as a garnish.  Get the recipe here.

Nutrition

Calories: 236kcal | Carbohydrates: 20g | Protein: 7g | Fat: 15g | Cholesterol: 27mg | Sodium: 128mg | Potassium: 119mg | Fiber: 4g | Sugar: 14g