The scent of orange zest and cranberries baking in the oven feels like the holidays wrapped in a warm hug, doesn’t it? This Cranberry Almond Bundt Cake is the kind of recipe that makes your kitchen feel like the heart of the season. With its golden crumb, ruby-red cranberries, and subtle almond flavor, it’s a showstopper that doesn’t require a lot of fuss.

When I first made this cake, it was an instant hit. It’s one of those desserts that works for every part of the holiday season – from brunch with friends to an after-dinner treat with a warm drink in hand. Even my kids, who inevitably try to dodge the cranberries, couldn’t resist sneaking extra slices.

If you’re looking for a recipe that delivers on flavor, simplicity, and nostalgia, you’ve found it.

😍 Why You’ll Love My Cranberry Almond Bundt Cake

This cake is a true holiday multitasker. It freezes beautifully, so you can prepare it ahead of time and always have something special on hand for unexpected guests or those moments when a little indulgence is in order. Its golden crumb and ruby-red cranberries give it a festive, elegant look that feels right at home on any table – no complicated decorating required.

Despite its stunning presentation, this recipe is wonderfully simple to make, even for those who don’t bake often. The combination of almond, orange, and cranberry flavors is pure holiday nostalgia and this cake fits seamlessly into any part of your day, making it a true crowd-pleaser for the season.

🗒️ Ingredients

Coconut oil: Adds richness and keeps the cake wonderfully moist.

Granulated sugar: Sweetens the cake and gives it a tender crumb.

Orange zest and juice: Brings brightness and a festive citrus flavor.

Eggs: Provide structure and help the cake stay fluffy.

Vanilla extract: Adds warmth and depth to the flavor.

Gluten-free all-purpose flour blend: The base for a perfectly tender, gluten-free cake.

Blanched almond flour: Enhances the almond flavor and adds a delicate texture.

Baking soda and baking powder: Work together to give the cake its rise.

Kosher salt: Balances the sweetness and highlights the flavors.

Unsweetened almond milk: Keeps the batter smooth and dairy-free.

Fresh cranberries: Provide bursts of tartness and a beautiful pop of color.

Powdered sugar: A simple, elegant finishing touch.

👩‍🍳 How to Make My Cranberry Almond Bundt Cake

🔥 Preheat your oven to 350°F (175°C) and generously spray a 12-cup bundt pan with nonstick baking spray.

🥣 Using an electric mixer, beat together the coconut oil, sugar, vanilla, and orange zest until light and fluffy – about 2 minutes.

🥚 Mix in the eggs one at a time, scraping the sides of the bowl as needed. Then, add the almond milk and orange juice, mixing briefly to combine.

🥣 In a separate bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, and salt.

🐌 Gradually add the dry ingredients to the wet mixture in thirds, mixing on low speed to keep everything smooth and well-combined.

👋🏼 Gently fold in the cranberries by hand, making sure they’re evenly distributed.

🫗 Pour the batter into the prepared bundt pan and place it on a baking sheet.

⏲️ Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

😎 Let the cake cool in the pan on a wire rack for 20 minutes. Then carefully remove it from the pan and let it cool completely on the rack. Once cooled, dust the cake with powdered sugar.

🥳 Slice, serve, and bask in the compliments!

🎩 Tips and Tricks

• Bundt pans can be tricky! Be sure to thoroughly spray your pan with nonstick baking spray to ensure your cake releases perfectly. If you’re using an older pan, consider dusting it lightly with gluten-free flour after spraying.
• Let your eggs, coconut oil, and almond milk come to room temperature before you start. This helps everything mix together smoothly for a perfect batter.
• If you’re using frozen cranberries, let them defrost and pat them dry before adding to the batter to prevent extra moisture.
• Always zest your orange before juicing -it’s much easier!
• Place the bundt pan on a baking sheet to ensure even heat distribution. This can help avoid any overbaked or underbaked spots.
• Check your cake with a toothpick—if it comes out clean or with a few crumbs, it’s ready! Pulling it out too soon can leave the center underbaked.
• Let the cake rest in the pan for 20 minutes before turning it out onto a cooling rack. This helps it firm up and release cleanly.

🌟 Variations

Citrus Swap: Try using lemon or lime zest and juice instead of orange for a slightly tangy twist.

Berry Mix-Up: Swap cranberries for chopped fresh cherries, raspberries, or even dried cranberries if you prefer a sweeter flavor.

For The Nut Lovers: Add a handful of chopped almonds or pecans to the batter for a bit of crunch.

Chocolate Infusion: Stir in 1/2 cup of mini chocolate chips for a cranberry-chocolate combo that’s always a hit.

Spice It Up: Add a teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.

Mini Bundts or Muffins: Divide the batter into mini bundt pans or muffin tins for individual servings. Just adjust the baking time to 20-25 minutes.

🤲 Substitutions

• Coconut Oil: If you don’t have coconut oil, you can swap it with unsalted butter or vegetable oil. Just keep in mind that butter will add a richer flavor.
• Almond Flour: For a nut-free version, swap the almond flour with an equal amount of oat flour or gluten-free flour.
• Granulated Sugar: Feel free to replace granulated sugar with coconut sugar, maple sugar, or a granulated stevia blend if you’re looking for a lower glycemic option.
• Eggs: If you’re looking for an egg-free version, use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water = 1 egg) or a store-bought egg replacer.
• Almond Milk: Any dairy-free milk will work in place of almond milk, such as coconut milk, soy milk, or oat milk. If you don’t need it to be dairy-free, regular cow’s milk is fine too.
• Gluten-Free Flour: If you’re not gluten-free, you can swap the gluten-free flour with regular all-purpose flour. Just make sure to adjust the measurements as needed.
• Orange Zest & Juice: If you’re out of oranges, lemon or lime zest and juice would work beautifully for a citrusy twist.
• Cranberries: Frozen cranberries are a great substitute for fresh, or you can use dried cranberries (though they’ll add more sweetness). If cranberries aren’t available, you can also try fresh pomegranate seeds for a pop of color and tartness.
• Powdered Sugar: You can skip the powdered sugar topping if you prefer, or use a sugar-free powdered sugar alternative.

📓 Best served with

• A hot cup of coffee or tea
• Fresh whipped cream or coconut whipped cream
• A scoop of vanilla ice cream
• Orange or citrus glaze for extra sweetness
• Sugared cranberries or candied almonds for garnish

👝 How to Store Leftover Cranberry Almond Bundt Cake

First let your Cranberry Bundt Cake cool completely before wrapping it up. To keep it as fresh as possible, wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh at room temperature for up to 3 days.

If you want to keep it longer, you can freeze the cake. Simply slice it into portions, wrap each slice individually, and place them in a freezer-safe bag or container. The cake will freeze well for up to 3 months. To enjoy, thaw at room temperature for a few hours or warm it up in the oven for a few minutes.

🧠 Common Questions