Cranberry Orange Bundt Cake

Serves 12

15 Minute Prep Time

By Morgan Shupe on November 15, 2016 , categorized in Dessert

Bundt Cake

There’s something about a cake with a hole in the middle that makes it look extra fancy. Bundt cakes are a fantastic holiday staple, and are a great finale to a triumphant feast. This recipe calls for both almond and oat flour, which you can make yourself in a food processor with raw almonds and oats. Just blend until they resemble a flour-like texture.

You can make your own powdered (or icing sugar for those of us in Canada) by blending two cups of sugar in a food processor or blender until powder texture. If glaze hardens before you pour it over your cake, warm it slightly in a microwave.

Ingredients

  • Bundt Cake
  • 4 Tbsp ground flaxseeds
  • 10 Tbsp water
  • 1 cup Silk® Original Unsweetened Almondmilk
  • 1 1/2 tsp apple cider vinegar
  • 1/2 cup canola oil or olive oil
  • 2/3 cup cane sugar
  • 1/2 cup maple syrup
  • 1 1/2 cups non-dairy yogurt
  • 1 tsp pure vanilla extract
  • Zest from 2 oranges
  • 1 Tbsp baking soda
  • 1 tsp baking powder
  • 1 cup unsweetened cocoa powder
  • 1 cup almond meal (finely ground from raw almonds)
  • 1/2 cup gluten-free oat flour (finely ground from raw oats)
  • 1 1/2 cups gluten-free flour
  • 1/2 tsp salt
  • 1 cup cranberries
  • Orange Glaze
  • 2 cups powdered / icing sugar
  • 3 Tbsp coconut oil, melted
  • Orange juice

  • Pinch of salt

Preparation

  1. Cake

    1. Preheat oven to 350° F and grease a 10 to 12 cup Bundt cake pan.
    2. In a medium sized bowl, combine ground flaxseeds and water to create a flaxseed “egg”. Set aside.
    3. Combine almond milk and apple cider vinegar.
    4. Add the oil, cane sugar and maple syrup to the flaxseed “egg” and whisk to combine.
    5. Add non-dairy yogurt, vanilla, and orange zest. Whisk to combine. Then add milk mixture and whisk again.
    6. In a large bowl, combine baking soda, baking powder, cocoa powder, almond meal, oat flour, gluten-free flour, and salt. Whisk to combine.
    7. Combine half wet mixture into dry. Whisk to combine. Add remaining wet ingredients. Whisk until smooth.
    8. Mix in cranberries.
    9. Pour into greased cake pan and bake one hour and 10 minutes or until a wooden skewer stick (or fork) comes out clean.
    10. Let cake rest in the pan for 15 minutes. Flip onto a serving plate.
    11. Once cooled pour orange glaze over top.
  2. Glaze

    1. Whisk icing sugar, coconut oil, and salt.
    2. Add orange juice one tablespoon at a time until smooth.
    3. Pour over cooled cake.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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