Whoop! Another year is ending and another year is beginning. What better way to celebrate both a great ending and a fabulous new beginning than with a delicious cake? A Cranberry Bundt Cake that is vegan, gluten-free, grain-free and oil-free. Lots of people go to parties or throw parties, so I'd suggest thrilling your guests with this cake. Alrighty then, let's get baking.
Easy Vegan Cranberry Bundt Cake
Seriously, can you believe that you can make a beautiful bundt cake that is vegan, gluten-free, oil-free, grain-free and just 8 ingredients? I'm telling you, it amazes me. I'm honestly thinking a cookbook titled "8 Ingredient Cakes" would be really popular, what do you think? Lol.
After the success of my Oat-Free BBQ Lentil Loaf, I figured an oat-free (grain-free) cake was in order. So many of you expressed you can't have oats and since I use oats fairly often, I wanted to make sure this one was oat-free, in other words, grain-free. I used my favorite combo that I did in my Sweet Potato Cinnamon Muffins, which is a combo of almond flour and potato starch. It produces the most light, fluffy and moist result.
While it sure is pretty straight out of the pan....it looks even better with a simple maple glaze.
A simple, maple cinnamon glaze and extra cranberries on top completes this cake. It is not only eye candy, it is absolutely delicious. The texture is wonderfully tender, light and moist. I don't use applesauce very often in my baking, as it can leave an aftertaste that doesn't suit a lot of flavors. However, it goes fantastic with cinnamon and fruit, so it adds another depth of flavor to this cake.
It is perfectly sweet, warmth from the cinnamon and tartness from the cranberries. I wanted to just hog the whole thing to myself.
This cake is perfect for the holidays, whether it be Christmas, Thanksgiving or New Years. It is so incredibly simple to make, yet so delicious.
Yields Serves 12
Vegan Gluten-Free Cranberry Bundt Cake
A Cranberry Bundt Cake that is vegan, gluten-free, grain-free and oil-free. Perfect for parties. So much moisture and flavor and ONLY 8 ingredients! Topped with a really simple maple cinnamon glaze. So delicious and easy to make.
15 minPrep Time
28 minCook Time
4 cups blanched almond flour (448 g, very important to use finely ground)
1 cup potato starch, not potato flour (160 g, I used Bob's Red Mill, do not sub with another starch, it will not yield the same results)
1 tablespoon + 1 teaspoon baking powder
1 teaspoon fine sea salt
optional: 1 tablespoon + 1 teaspoon cinnamon (I used it to give the cake a warm sweet undertone)
1 cup pure maple syrup (do not use that imitation stuff!)
1 cup unsweetened applesauce
1 tablespoon + 1 teaspoon vanilla extract
5 tablespoons lite canned coconut milk, shake can before measuring (the fat is needed to help bind the cake)
1/2 cup dried cranberries (use more or less depending on preference, or use chocolate chips or nuts for flavor variations)
Maple Cinnamon Glaze
1/4 cup maple syrup
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 1/2 tablespoons potato starch
This cake uses a lot of almond flour because it is a large cake. It is very easy to measure incorrectly with almond flour and gluten-free flours in general, so I cannot stress enough why a scale is important. I always use a scale when baking gluten-free to guarantee the perfect result. You can find them at most stores these days, grocery stores, homegoods stores like Target, Bed Bath & Beyond, etc. and they are inexpensive.
Preheat an oven to 350 degrees and grease and flour a 10 inch bundt pan well. I use the Pillsbury "baking flour" nonstick spray and it releases the cake perfectly everytime.
To correctly measure the almond flour, use a scale. Otherwise, to measure best, scoop out the almond flour with your cup and pat it down fairly well to make sure there are no gaps and level off with your finger or knife. Add to a large bowl. When measuring the potato starch, it tends to stick to the cup in and around it. Again, scoop it out and pat down well so there are no gaps and level off with a knife this time to make sure it is accurate. Wipe off any excess from the bottom of the cup before adding to the almond flour. Add the baking powder, salt and cinnamon (if using). Whisk really well until mixed.
In a medium bowl, add the syrup, applesauce, vanilla extract and coconut milk and stir well. Pour over the dry ingredients and stir well with a spoon until just mixed. Don't mix it too long or it will just get really thick. Gently stir in the dried cranberries.
Pour into your prepared bundt pan and make sure to smooth out the top evenly with the back of a spoon to it cooks evenly. Bake for 25-30 minutes. I took mine out at 28 minutes. It should have a nice golden color and browning at the edges, slightly cracked and a toothpick comes out with some crumbs on it. The toothpick should not be completely clean. The nature of potato starch is that it will still cook slightly as it cools, so you don't want to overbake the cake. Don't worry about the top not looking perfect, it will flatten some back out and you are flipping it over anyways. It is crucial you let the cake sit in the pan for about 45 minutes to firm up. Place a cooling rack on top and very carefully flip over the pan and the cake should slide right out. Let it cool another 30 minutes before glazing and serving. Wait to glaze it right before serving, as the syrup will soak up the cake at the bottom, making it tender.
To make the glaze, simply whisk the ingredients together in a small sauce pan and heat over medium for a minute or so until it is warmed and thickened just slightly. Drizzle over cake and garnish with more dried cranberries. Keep stored in a sealed container at room temperature. Cake is best eaten the same day it is made.
Options: If you don't like cranberries, just leave them out and you will have a delicious vanilla cake. Or you could add chocolate chips, nuts, whatever you like!
*Nutrition per slice (based on 12): 369.1 calories, 19.2 g fat, 46.9 carbs, 8 g protein, 25.2 g sugars
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!