Recipes Desserts Fruit Desserts Orange Dessert Recipes Orange-Cranberry Bundt® Cake 4.9 (14) 11 Reviews 4 Photos 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. Submitted by isachandra Updated on June 19, 2020 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 4 4 Prep Time: 20 mins Cook Time: 50 mins Additional Time: 2 hrs 15 mins Total Time: 3 hrs 25 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 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 Glaze: 2 cups confectioners' sugar 2 tablespoons fresh orange juice 1 tablespoon coconut oil, melted ½ teaspoon vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®). 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. 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. 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. 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.) 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. Cook's Note: If confectioners' sugar is clumpy, it needs to be sifted. Cake will keep 3 days, chilled, covered. It can also be frozen whole or sliced, well wrapped in plastic wrap and a layer of foil, up to 3 months. I Made It Print 29 home cooks made it! Nutrition Facts (per serving) 359 Calories 8g Fat 69g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 359 % Daily Value * Total Fat 8g 11% Saturated Fat 6g 32% Sodium 254mg 11% Total Carbohydrate 69g 25% Dietary Fiber 2g 7% Total Sugars 45g Protein 3g 7% Vitamin C 9mg 10% Calcium 52mg 4% Iron 2mg 8% Potassium 102mg 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.