This Orange-Cranberry Cake is sweet and flavorful, the perfect treat to please your friends. This orange-cranberry bundt cake recipe is not only gluten-free but also dairy-free!
Gluten-Free Orange Cranberry Cake
Orange-cranberry cake is a flavorful, sweet cake that is simply delicious no matter what time of day it is. With fresh cranberries, a splash of fresh orange juice, and orange zest, this bundt cake is perfect enough to take center stage at your next gathering!
Using fresh ingredients when possible is key! To elevate the flavor of our cake, we made fresh orange juice from oranges. Look for Tropicana® Premium Fresh citrus in your local grocery produce section. You've come to know and trust this name to bring you and your family top-quality juices, and now you can enjoy the same sweet taste in Tropicana Premium Fresh citrus and tropicals.
What Makes A Bundt Cake A Bundt Cake?
A bundt cake is simply a regular cake baked into a bundt pan. It is easier to make, and no fancy decorating or frosting is needed. And you still get a beautiful shape!
Juicing oranges is easy. Of course, you can use a juicer, but you don't need one. You can easily juice the oranges by hand. You can gently roll the oranges in your hands to soften them. Cut the orange in half. Place one half in your hand and squeeze over a bowl. Easy peasy!
Wondering how to choose the BEST Fresh Orange?
Helpful Hints:
- Look for vibrant colors with a fresh, aromatic scent.
- Firm oranges that are heavy for their size will be juicy!
- Since we will use the zest, smell the oranges as the oils and scents will be located in the rind.
- Taste: if you want sweeter, look for a Florida Tangelo or Tangerine; if you wish sweet with a little tang, look for Navel or Valencia oranges.
- Avoid choosing soft and spongy oranges.
We also used zest from our oranges. Have you used zest before in your recipes? It makes a HUGE difference in the flavor! The zest is the top layer of the orange. That top layer of the orange contains the fruit's oils and can bring tremendous flavor to your recipe. To zest your orange, you will need a grater, zester, or other kitchen tool such as a knife. The easiest way is to use a zester.
Ingredients Needed For This Orange Cranberry Bundt Cake Recipe
Whenever I can use fresh cranberries in a recipe... I take full advantage. I love fresh cranberries; they are delicious! They act very similar to blueberries. I've even subbed in fresh cranberries when a recipe calls for dried cranberries. While that is a bit more tricky, it can be done. Typically, the substitution is 1 cup fresh cranberries to ½ cup of dried cranberries.
The other ingredients needed besides the cranberries:
- oil
- fresh orange juice
- eggs
- gluten free flour
- baking soda
- salt
- cinnamon
- orange zest
How To Make This Gluten Free Orange Cranberry Cake
-
Mix oil, orange juice, and eggs together. Then fold in sugar. Stir gently until mixed, and let stand for 5 minutes.
-
Mix in the flour, soda, salt, and cinnamon.
-
Once the mixture is blended well, add in your fresh cranberries and orange zest.
-
Pour into a lightly oiled bundt pan and bake for 20 minutes in an oven heated to 370 degrees F.
-
After 20 minutes has passed, turn over down to 350 degrees F and bake for 40-45 more minutes.
-
Let cool completely in the bundt pan and serve!
Is There A Difference Between A Bundt Cake And A Regular Cake?
The big difference boils down to the pan. A bundt cake is really just a regular cake baked in a special pan called a bundt pan.
Most 9-inch layer cake recipes can be baked in a bundt pan.
Pin for later:
Here is a sweet recipe that you can make! Check this out!
Orange-Cranberry Cake
Ingredients
Instructions
- Mix oil, orange juice and eggs together. Then fold in sugar into mixture. Stir gently until mixed and let stand for 5 minutes.
- Mix in the flour, soda, salt and cinnamon.
- Once mixture is blended well, add in your fresh cranberries and orange zest.
- Pour into a lightly oiled bundt pan and bake for 20 minutes in an oven heated to 370 degrees F.
- After 20 minutes has passed, turn over down to 350 degrees F and bake for 40-45 more minutes.
- Let cool completely in the bundt pan and serve!
Notes
Nutrition
We are already creating and making our menu plan for the BIG game coming up in the new year! We love to host a party and serve appetizers and desserts! This Orange-Cranberry Cake will be a hit!
If you are a breakfast lover like me, you love all kinds of breakfast recipes. I recently found this delicious looking Low Carb Coconut Flour Pancakes over at All Day I Dream About Food. After seeing this recipe, I must give it a try!
Need more gluten-free dessert recipes? Visit the Recipe Index to see all of our recipes, or try one of these: Strawberry Rhubarb Crisp, Lemon Cranberry Cookies, Sweet Potato Brownies, White Chocolate Chex Mix, or Vegan German Chocolate Cake!
Let's talk! Comment and let me know if you've ever baked with fresh orange juice and zest. What did you make? Do you serve sweet treats on game days? I love to balance out savory and sweet!
Thank you to Tropicana Premium Fresh for sponsoring our post! The opinions in this post are our own.
Gluten Free Orange Cranberry Bundt Cake (and dairy free!)
This Orange-Cranberry Cake is sweet and flavorful, the perfect treat to please your friends. This orange-cranberry bundt cake recipe is not only gluten-free but also dairy-free! Gluten-Free Orange Cranberry Cake Orange-cranberry cake is a flavorful, sweet cake that is simply delicious no matter what time of day it is. With fresh cranberries, a splash of...
Looks great. Definitely going to try
Thank you!
Thank you for catching the item missing from the ingredients list. Typically, when salt is listed it is a small…
Great easy recipe
Directions say to mix in salt with dry ingredients but the amount to add is not on the ingredient list.
- December 2024
- December 2023
- November 2023
- October 2023
- September 2023
- August 2023
- July 2023
- June 2023
- May 2023
- April 2023
- March 2023
- February 2023
- January 2023
- December 2022
- November 2022
- October 2022
- September 2022
- August 2022
- July 2022
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
- June 2021
- May 2021
- April 2021
- March 2021
- February 2021
- January 2021
- December 2020
- November 2020
- September 2020
- April 2020
- March 2020
- February 2020
- December 2019
- November 2019
- October 2019
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- January 2019
- December 2018
- October 2018
- September 2018
- August 2018
- July 2018
- June 2018
- May 2018
- November 2017
- June 2017
- March 2017
- February 2017
- January 2017
- July 2016
- June 2016
- January 2016
- September 2015
- August 2012
- March 2012
- Air Fryer
- Appetizers and Snacks
- Beverages
- Breakfast
- Cocktails
- Coffee
- Desserts
- Fun Things
- Hot Drink (non coffee)
- Instant Pot Recipes
- Juices
- Main Dishes
- Matcha
- Pasta Dishes
- Recipes
- Round Ups Vegetarian
- Salad
- Sauce and Seasonings
- Side Dishes
- Soup
- Syrups
- Tofu
- Vegan Living
- Vegan Recipes
- Vegetarian
M | T | W | T | F | S | S |
---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | ||
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 |
Such a beautiful bundt...I would love a slice of this in the morning. A perfect winter cake. xo
Thanks Catherine! What a lovely compliment! It is the perfect winter cake! xo
This looks so good! I have an orange tree in my backyard that I'm impatiently waiting for-they're so close to being ready! Nothing goes together better than cranberry and oranges!
They are the perfect combo!
Orange and cranberry are my favorite holiday flavors. This cake would be so delicious with a nice hot cup of tea. Lovely recipe.
It would be delicious with a nice hot cup of tea! Thank you for the love!
Beautiful cake. Cranberry and orange are such complementing flavors. And it is gluten free! Win, win!
Thanks Amanda! A win/win for sure!
Love that this is a gluten free option!
Thanks Nan!
This cake looks delicious!
Thank you Bethany!
Made your receipe today...and it turned out delicious! I have never baked anything totally with rice flour previous to trying your receipe today. It is great! However, I needed only 2 cups of rice flour, which is probably because I used a brand different from the one linked in your recipe, and I used one cup of Monkfruit sweetner instead of 2 cups of sugar. It turned out magnificent with these changes. Thank you for sharing your recipe.
Thanks Sheryl! Thanks for letting me know how it turned out and what adaptations you used!!
My pleasure!
What can I use in place of the cinnamon, my son is allergic to it
Hello Diane 🙂 That's a great question. I haven't tried this with the recipe but I looked up subs for cinnamon. I found when searching that allspice or nutmeg is a good sub for cinnamon BUT you would only use 1/4th of what is called for when you sub it. If you try the modification, let us know how it turns out 🙂
I’ve made this twice (in the past two days!!), and it was absolutely delicious! The only problem is that both times, the cake did not make it out of the oiled Bundt pan without sticking very badly. I’m assuming the cranberries stuck to the pan? Any suggestions for a better/foolproof oiling technique? Thank you for this amazing gf/df recipe! ❤️
HI Amy! 🙂 🙂 Yay for enjoying this recipe twice! 🙂 So glad you enjoyed it! Cranberries can be so fickle! And so can bundt pan for that matter! The only thing I can think of, (which I bet you already did) is to oil it just before putting the batter in. You don't want it to sit there very long with oil in it. So oil right before adding better and I would lightly dust with some flour (not a lot) and hopefully that will help!! 🙂 🙂
I am not a gluten free baker but we had a gluten free guest last night. I came across this recipe and love cranberry orange, plus it sounded festive for Christmas. I used coconut oil and followed the rest of the recipe. I became concerned when I read to "pour" the cake in the bundt pan, since mine was more like cookie dough. I added a little extra orange juice and then put it in the microwave for a couple minutes, thinking the coconut oil was making it thick (I had melted the coconut oil, but it's December in Minnesota). It was still very thick but I could at least pour it now. I put it in the oven and said a prayer. It looked PERFECT when it came out of the oven. I let it cool, tipped the pan over and cake came right out. I glazed it with an orange glaze and it was beautiful and tasted amazing! And it was more moist than I expected in a gluten free dessert so the cake held together well when it was cut. I will definitely be making this recipe again!
Just made this tonight, and I agree with another reviewer that it was a very thick batter. I used King Arthur's GF flour and one cup of sugar instead of two. So I thought perhaps there was a typo on the amount of OJ, and I went ahead and added full extra cup (1.5 C total). Little extra baking time and it turned out perfect! I also used the Nordic Ware Heritage bundt pan which created such a lovely and elegant cake with delicious crisp edges. We topped it off with homemade orange and vanilla whip. My family loved it!
I made the cranberry Bundt cake— it took my cake quite a bit longer than the 20+45 minutes to bake. First try I didn’t bake long enough and it was not good. This time I baked longer and it was great! I made a powdered sugar -orange juice glaze which was great!
Hi Rose, thanks for coming back and letting us know! So glad you tried it again and it turned out super yummy! That glaze sounds delicious!!! Happy Holidays!
This recipe was my second try at making this bread. First I used a regular recipe and coverted it and that was disastrous. I tried this recipe and made the 2x one and turned them in to 3 bread loaves instead of one bundt. The dough was very thick and the bread came out very dry. I am epically failing here and I need a Christmas dessert for my family! HELP! What could I have done wrong? I did use monk fruit sugar instead of regular but that should not have made a difference it is a one to one. That is a lot of expensive ingredients to waste. I'm sure it is not the recipe but me!
Hi Laura,
Sorry to hear the Orange-Cranberry recipe is giving you troubles. The dough is a bit thick. I am not sure what you mean be "converted it". If you do not grease the baking pan really well, it can stick. The monk sugar should not make a difference. What type of flour are you using? If it is dry, try adding extra orange juice to help with the moisture. Also, make sure you change the temperature after 20 minutes. If you bake the entire time at 350, it could dry out the cake.
Hope all went well at Christmas,
Alysen
Hello Alysen,
I'm sorry I wasn't clear. The first time I made Cranberry Orange Bread I used a regular recipe and replaced the sugar and flour. That did not work at all. Then I found your recipe. I used all purpose King Arthur GF flour. I started at the 370 temp. and after 20 min. lowered to 350 like the recipe said. I am going to try it again and I will only put it in a bundt pan and I will try adding extra OJ. How thick should it be? I used coconut oil. I will let you know how try #2 goes. Your pictures are shows such a beautiful cake!
Hi Laura,
Thank you for the clarification. The dough is thick that it does not really pour into the pan. I typically spoon it into the pan and smooth it out in the pan. Remember to grease the bundt pan really well. With the coconut oil, make sure it is liquid when mixing it with sugar, and then add the eggs.
Keep me posted on the outcome.
Alysen