Orange-Cranberry Bundt Cake Recipe

Recipesfull introduces to you: Pound Cake Recipes. (Orange-Cranberry Bundt Cake Recipe). A mixture of applesauce and coconut oil creates a light, moist crumb that mimics the buttery texture you'd expect in any good Bundt Cake--no one will realize this one's vegan.

Brief

Prep 20 mins

Cook: 50 mins

Additional: 2hrs15 mins

Total: 3hrs25 mins

Servings: 12

Yield: 12 servings

Orange-Cranberry Bundt Cake Recipe

Ingredients

1 cup almond milk

or other non-dairy milk

1 tablespoon freshly grated orange zest

½ cup fresh orange juice

⅓ cup coconut oil

melted

⅓ cup unsweetened applesauce

2 tablespoons ground flax seeds

1 tablespoon cornstarch

1 ¼ cups white sugar

1 tablespoon vanilla extract

2 ⅔ cups all-purpose flour

divided

1 teaspoon baking powder

¾ teaspoon salt

½ teaspoon baking soda

1 ½ cups fresh or frozen cranberries

halved or coarsely chopped

2 cups confectioners' sugar

2 tablespoons fresh orange juice

1 tablespoon coconut oil

melted

½ teaspoon vanilla extract

Cold Oven Pound Cake

Dessert

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.)

Step 6

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.

Nutritional Information

Orange-Cranberry Bundt Cake Recipe

Servings Per Recipe:12

Calories: 358.5

% Daily Value *

Protein: 3.3g 7%

Carbohydrates: 68.7g 22%

Dietary Fiber: 2g 8%

Sugars: 44.5g

Fat: 8.2g 13%

Saturated Fat: 6.3g 32%

Vitamin A Iu: 82.6IU 2%

Niacin Equivalents: 2.4mg 19%

Vitamin C: 9.1mg 15%

Folate: 56.1mcg 14%

Calcium: 51.6mg 5%

Iron: 1.5mg 8%

Magnesium: 14.9mg 5%

Potassium: 101.7mg 3%

Sodium: 253.6mg 10%

Thiamin: 0.2mg 24%

Calories From Fat: 74.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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