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.