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Gluten Free Cranberry Orange Bundt Cake

This Gluten Free Cranberry Orange Bundt Cake is the perfect after-dinner treat for when having family or friends over.

Here is what you'll need:


4 cups of cranberries

Juice and zest from 1 medium orange

1 cup of sugar


Dry Ingredients:

  • 1.5 cups or 222g Bob's Red Mill 1:1 Flour - the blue bag

  • 1 tsp baking soda

  • 1/2 tsp salt - we use kosher

  • 1 tsp of cinnamon

  • a pinch of nutmeg

Wet Ingredients

  • 1/2 cup of softened butter

  • 1/2 cup sugar - we use cane sugar

  • 1 tsp of vanilla

  • 4 large eggs

  • 1/2 cup of oatmilk

  • juice and zest from one medium-sized orange


2 cups of icing sugar

3 tbs of cranberry jam

1/2 teaspoon vanilla extract

1-2 tbs of milk of milk or oat milk

pinch of salt


  1. Start off by making the jam. Heat a medium pot on medium heat and add the cranberries, orange juice & zest, and sugar. Stir to mix all ingredients together. Once it starts bubbling turn the heat to low and simmer until it becomes jam consistency (roughly 20 mins). Once the jam is done transfer it to a bowl and let it cool. Set aside 3 tbs of cranberry in a separate bowl for your glaze.

  2. Preheat the oven to 350' and grease a bundt pan with oil or butter and sprinkle cane sugar in the pan

  3. Combine all your dry ingredients in a bowl except for sugar, whisk them together and set aside.

  4. Cream your butter and sugar with a hand or stand mixer - mix until creamy.

  5. Add eggs one at a time to the bowl with sugar and butter

  6. Add vanilla, oat milk, orange juice and zest, and mix until combined. Make sure to scrape the sides of the bowl and mix again.

  7. Once your wet ingredients are looking well mixed, slowly add your pre-mixed dry ingredients

  8. Mix on low to medium speed for a minute or two. Make sure to keep scraping the sides down of the bowl.

  9. Pour 1/4 batter into greased bundt pan then spread a 1/4 of the jam into the batter, then add more batter then more jam. Think of a marble cake or tie-dying. Once your cake batter has filled the bundt pan, put it into the preheated oven for 45 minutes or until there is no batter on a toothpick when poking the cake.

  10. Once golden brown and toothpick checked, cool on a cooling rack for a few hours.

  11. Remove the cake from the pan - it should be easy if you did a good job greasing

  12. Place the loaf back on the rack or cutting board

  13. It's time to make your icing.

  14. ICING: With a hand mixer, mix icing sugar, jam, vanilla extract, 1tbs of milk and salt until combined and well mixed. The consistency should be a glaze, if you find it not so loose you can add a little more milk at a time until it is a perfect consistency.

  15. Pour the icing over the cake

  16. Slice, serve, and enjoy!


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