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+ servings
5 from 1 vote
Cranberry Orange Bundt Cake
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 8 slices
Calories per serving: 236 kcal
  • 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
  1. Pre-heat oven to 350 degrees. Grease a 6-cup bundt pan generously with coconut oil.

  2. Sift dry ingredients into a bowl.  Set aside.

  3. Whisk wet ingredients (applesauce, chopped cranberries, coconut oil, eggs, OJ, orange zest, and vanilla) in a large bowl.  Add dry ingredients and fold together.

  4. Add batter to greased bundt pan and spread evenly, smoothing the top down with a spatula.

  5. 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.

  6. Once the cake has cooled completely, whisk together glaze ingredients.  Spoon over the cake and allow it to set up before serving.

Recipe Notes

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

Nutrition Facts
Cranberry Orange Bundt Cake
Amount Per Serving
Calories 236 Calories from Fat 135
% Daily Value*
Fat 15g23%
Cholesterol 27mg9%
Sodium 128mg6%
Potassium 119mg3%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 14g16%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.