Name: Orange-Cranberry Bundt® Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Almond milk, or other non-dairy milk - 1 cup; Freshly grated orange zest - 1 tablespoon; Fresh orange juice - ½ cup; Coconut oil, melted - ⅓ cup; Unsweetened applesauce - ⅓ cup; Ground flax seeds - 2 tablespoons; Cornstarch - 1 tablespoon; White sugar - 1 ¼ cups; Vanilla extract - 1 tablespoon; All-purpose flour, divided - 2 ⅔ cups; Baking powder - 1 teaspoon; Salt - ¾ teaspoon; Baking soda - ½ teaspoon; Fresh or frozen cranberries, halved or coarsely chopped - 1 ½ cups; Confectioners' sugar - 2 cups; Fresh orange juice - 2 tablespoons; Coconut oil, melted - 1 tablespoon; Vanilla extract - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Orange-Cranberry Bundt® Cake

1. Almond milk, or other non-dairy milk - 1 cup

2. Freshly grated orange zest - 1 tablespoon

3. Fresh orange juice - ½ cup

4. Coconut oil, melted - ⅓ cup

5. Unsweetened applesauce - ⅓ cup

6. Ground flax seeds - 2 tablespoons

7. Cornstarch - 1 tablespoon

8. White sugar - 1 ¼ cups

9. Vanilla extract - 1 tablespoon

10. All-purpose flour, divided - 2 ⅔ cups

11. Baking powder - 1 teaspoon

12. Salt - ¾ teaspoon

13. Baking soda - ½ teaspoon

14. Fresh or frozen cranberries, halved or coarsely chopped - 1 ½ cups

15. Confectioners' sugar - 2 cups

16. Fresh orange juice - 2 tablespoons

17. Coconut oil, melted - 1 tablespoon

18. Vanilla extract - ½ teaspoon

How to cook deliciously - Orange-Cranberry Bundt® Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).

2. Stage

Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.

3. Stage

Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.

4. Stage

Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.

5. Stage

Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)

6. Stage

Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.