When I was testing this Company Cranberry Almond Bundt Cake recipe, I posted it to my Instagram stories and I received a ton of messages eagerly asking for the recipe. I don’t blame you, it’s exactly what I want to be eating this time of year.
The combination of almond, cranberries, and orange just sings “the holidays are here.” When I made it, everyone in my house loved it (even though my kids did pick the cranberries out).
This cake will become a part of my yearly holiday baking plan, and here’s why:
- It freezes beautifully, so it’s easy to have this on hand for impromptu guests.
- It’s quite pretty with very little effort thanks to the golden crumb and ruby red cranberries.
- It is simple to make
- It is a safe bet that almost anyone will want a piece of this come December. It is everything the holidays are… nostalgic, sweet, and welcoming
How To Make My Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy Free)
Step 1. Preheat oven and spray your bundt pan with nonstick baking spray.
Step 2. Using an electric mixer, cream together the coconut oil, granulated sugar, vanilla and orange zest until light and fluffy.
Step 3. Add the eggs one at a time, beating after each egg. Add almond milk and orange juice and mix briefly to combine.
Step 4. In a separate bowl, stir together the flours, baking soda, baking powder, and salt.
Step 5. Add dry mixture to wet, 1/3 at a time. Mix until combined.
Step 6. Stir in the cranberries by hand.
Step 7. Transfer batter to the prepared pan and bake for 60-70 minutes.
Step 8. Move pan to a wire rack to cool for 20 minutes, then remove cake from the pan and leave to cool completely.
Step 9. Dust cooled cake with the powdered sugar and serve.
Step 10. Enjoy!
What Else Can I Use?
- I use a 10-inch, 12 cup nonstick bundt pan for this. If you don’t have nonstick, make sure to grease the pan very, very well.
- These can easily be made into muffins, it’ll yield about two dozen of them, just adjust the baking time.
- If you only have frozen cranberries, simply defrost them and use in place of the fresh.
- Feel free to replace the coconut oil with butter if that’s what you have. It will behave much the same way.
- I use Gluten-Free All Purpose Flour in this cake, but you can certainly swap in regular all purpose flour.
This Company Cranberry Almond Bundt Cake is special because:
It can be served practically any time of day (my favorite kind):
– For breakfast or brunch with coffee
– For afternoon tea
– For a cozy and casual after dinner dessert
More Delicious Holiday Baking:
Frosted Gingerbread Blondies (Grain-Free, Gluten-Free, Dairy-Free)
One Bowl Pumpkin Banana Bundt Cake (Gluten-Free)
Chocolate Olive Oil Cake (Gluten-Free, Dairy-Free)
Carrot Spice Snacking Cake (Gluten-Free, Oil/Butter Free, Refined Sugar Free)
If you make my Company Cranberry Almond Bundt Cake, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy-Free)
Equipment
- 10 inch bundt pan
Ingredients
- 1 cup coconut oil, room temperature
- 1 2/3 cup granulated sugar
- 1 orange, zested and juiced
- 5 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 cups Gluten-Free all purpose flour blend
- 1 cup blanched almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp Kosher salt
- 1/2 cup unsweetened almond milk
- 2 cups fresh cranberries, rinsed
- Powdered sugar, for serving
Instructions
- Preheat oven to 350 Degrees F.
- Spray a 12-cup bundt pan with nonstick baking spray.
- Using an electric mixer, cream together the coconut oil, granulated sugar, vanilla and orange zest until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating after each egg and scraping down sides of bowl as needed. Add almond milk and orange juice and mix briefly to combine.
- In a separate bowl, stir together the flours, baking soda, baking powder, and salt.
- Add 1/3 of the flour mixture to the liquids, beat on low to combine, and continue until it's all mixed together. This will prevent the flour from flying all over the kitchen!
- Stir in the cranberries by hand.
- Transfer batter to the prepared pan and bake on a baking sheet until a cake tester comes out just clean, 60-70 minutes.
- Move pan to a wire rack to cool for 20 minutes, then remove cake from the pan and leave to cool completely.
- Dust cooled cake with the powdered sugar and serve.
