Learn how to make a delicious Gluten-free Vegan Cranberry Bundt Cake that is also grain-free and oil-free. Light, fluffy, moist and only 8 ingredients! Topped with a really simple maple cinnamon glaze.
GLUTEN-FREE VEGAN CRANBERRY BUNDT CAKE
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? Vegan Cranberry Bundt Cake that is also grain-free, gluten-free and oil-free. Lots of people go to parties or throw parties, so I’d suggest thrilling your guests with this cake. In other words, let’s get baking.
GRAIN-FREE BAKING
With the success of my oat-free and grain-free Vegan BBQ Lentil Loaf, I figured an oat-free (grain-free) vegan bundt cake was in order. Therefore, I got busy testing. 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. Starting with my favorite combo that I used in my Sweet Potato Cinnamon Muffins, which is a combo of almond flour and potato starch. This produces the most light, fluffy and moist result.
HOW TO MAKE A VEGAN GLUTEN-FREE BUNDT CAKE
First, you will need to gather these 8 ingredients:
- blanched almond flour (my favorite brand is Nature’s Eats)
- potato starch (my favorite brand is Bob’s Red Mill)
- baking powder
- pure maple syrup
- unsweetened applesauce
- vanilla extract
- coconut milk
- dried cranberries
Preheat the oven to 350°F (177°C) and grease and flour a 10 inch bundt pan well.
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, along with the potato starch, baking powder, salt and cinnamon (if using). Whisk really well until mixed.
In a medium bowl, combine 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. Gently stir in the dried cranberries.
Carefully pour the batter 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.
It’s 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.
EASY MAPLE CINNAMON GLAZE
To keep things simple, I created an easy maple cinnamon glaze and extra cranberries on top to complete this cake. Not only is the topping a feast for the eyes, it is absolutely delicious. Perfectly sweet and smooth, this glaze really takes the cake, haha. Sometimes, applesauce can be overwhelming in flavor, however, here it is the perfection addition. It provides lots of moisture to the cake. In addition, the flavor picks up beautifully on the maple cinnamon glaze and tart cranberries.
I love to make this cake is for the holidays, whether it be Christmas, Thanksgiving or New Years. Basically, when a cake is so incredibly simple to make, there is no excuse not to make it. Be sure to star rate this recipe after you make it if you love it!
Other delicious Vegan Cakes:
- Vegan Gluten-free Vanilla Cake
- Gluten-free Funfetti Birthday Cake
- Vanilla Chocolate Chip Cake
- Wedding Cake
- Chocolate Peppermint Cake
- Lemon Cake
Gluten-free Vegan Cranberry Bundt Cake
Ingredients
- 4 cups (448g) blanched almond flour (very important to use finely ground)
- 1 cup (160g) potato starch, not potato flour (don't sub)
- 4 teaspoons baking powder
- 1 teaspoon fine salt
- 4 teaspoons ground cinnamon
- 1 cup (320g) pure maple syrup
- 1 cup (240g) unsweetened applesauce
- 4 teaspoons (20g) vanilla extract
- 5 tablespoons (75g) non-dairy milk (I used almond)
- 1/2 cup dried cranberries (use more or less depending on preference, or use chocolate chips or nuts for variations)
Maple Cinnamon Glaze
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons potato starch
Note
- 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 use this scale.
Instructions
- Preheat an oven to 350°F (177°C) 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, along with the potato starch, baking powder, salt and cinnamon (if using). Whisk really well until mixed.
- In a medium bowl, add the syrup, applesauce, vanilla extract and milk and stir well. Pour over the dry ingredients and stir well with a spoon until just mixed. 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.
GLAZE
- 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.
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