For as rich, wonderfully dense and decadent this Cranberry Pound Cake is, I could eat an embarrassing amount of it.
It’s sooo moist and filled with fresh orange flavors and bites of tart cranberries that are perfectly balanced with the sweet orange glaze.
Speaking of the orange glaze, it’s addictingly delicious and it only takes TWO ingredients to make!
This cake would be a great addition to any of your holiday feasts this year! Not only is it a stunner and, as I may have mentioned, quite delicious, it’s also a breeze to make!
If you do end up making it, I would love to hear about it! Tag @bunnysbite and #bunnysbite on your Instagram and Facebook photos so I can see your results!
Orange Glazed Cranberry Pound Cake (V/GF)
This cake is super moist, wonderfully dense, deliciously rich and so fresh in flavor! It’s filled with bites of tart cranberries that are perfectly balanced with the sweet orange glaze!
Ingredients
Cake
- 1 cup gluten-free all-purpose flour
- 1 cup almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan butter softened ( I use Earth Balance)
- 1 1/3 cups coconut sugar
- 2/3 cup unsweetened non-dairy milk ( I use almond milk)
- 1 tbsp fresh orange juice
- 2 tsp orange zest
- 1 tsp vanilla extract
- 3/4 cup coconut cream (chilled overnight)
- 1 cup fresh cranberries coarsely chopped
- 1 tbsp powdered beet sugar *see notes
Orange Glaze
- 1 cup powdered beet sugar *see notes
- 2 tbsp fresh orange juice (+ more for runnier consistency)
Instructions
-
Preheat oven to 350°F and grease a bundt pan, angle food cake pan or a regular 8x8 round cake pan with coconut oil or vegan butter. Make sure the whole pan is greased well.
-
In a large bowl, combine both flours, baking powder and salt. Stir until combined and set aside.
-
In a separate large bowl, beat together the vegan butter and coconut sugar until well combined. Stir in non-dairy milk, orange juice, zest, vanilla, and coconut cream.
-
Add the liquid mixture to flour mixture. Thoroughly combine.
-
Pour batter into greased pan. Bake until cake is golden brown and a toothpick inserted in the center comes out clean, about 45-55 minutes.
-
Let cake cool for 20 minutes before removing from pan. Then transfer to a cooling rack to finishing cooling completely.
-
Once cake is completely cooled, prepare the glaze. Stir orange juice and powdered beet sugar together until fully combined. You may need to add a touch more orange juice to make it a pourable glaze. Once it forms a pourable glaze, pour over the cake. The glaze should run down each side of the cake. Slice and serve.
-
Store leftovers covered in the refrigerator for up to a week.
Recipe Notes
For the powder beet sugar, simply process or blend beet sugar until it becomes a powder-like texture. This will only take a few minutes at most! You can also you regular powdered sugar if you don't have beet sugar.
Hungry for more? Check out my Pineapple Upside-Down Cake, Chocolate Mousse Cake and my Cranberry Pumpkin Muffins!
