This Orange-Cranberry Cake is sweet, flavorful and the perfect treat to please your friends. And this orange cranberry bundt cake recipe is not only gluten free, but dairy free too!
Gluten Free Orange Cranberry Cake
Orange-Cranberry Cake is a flavorful, sweet cake that is simply delicious no matter what time of day. 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. In the end the cake, is easier to make with no fancy decorating or frosting needed. And you still get a beautiful shape!
Juicing oranges is easy. You can, of course, 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?
- Oranges do not continue to ripen after picking.
- Firm oranges that are heavy for their size will be juicy!
- The color of the orange is not a good flavor indicator. Slightly green oranges may actually be sweeter as they are more likely to be extra-mature.
- 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 a huge amount of 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 extremely tasty! 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 c of dried cranberries.
The other ingredients needed besides the cranberries:
- fresh orange juice
- gluten free flour
- baking soda
- orange zest
How To Make This Gluten Free Orange Cranberry Cake
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!
Is There A Difference Between A Bundt Cake And A Regular Cake?
Really the big difference boils down to the pan. A bundt cake is really just a regular cake that is baked in special shaped pan, called a bundt pan.
Most 9-inch layer cake recipes can be baked in a bundt pan.
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Here is a sweet recipe that you can make! Check this out!
- 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!
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.
We are already creating and making our menu plan for the BIG game that is 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, Gluten Free Brownie Trifle, or Triple Chocolate Cake!
Let's talk! Leave a 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 are in this post are our own.
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!
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!!
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!
Hi Donna! Thank you for taking the time to leave a rating and comment. This is one of my personal favorites, so I am so glad you enjoyed it too! 🙂
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!
Hi Angela! Thanks for taking the time to comment. Firstly, I'm glad you were able to make the recipe work for you! We have had this recipe tried and tested many times and it is possible that different brands/ingredients can have a varying effect on recipes. 🙂