Applesauce and coconut oil create a light, moist crumb that mimics the buttery texture in good Bundt cake — no one will know it is vegan.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
359 Calories
Recipe Instructions
Step 1
Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
Step 2
Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
Step 3
Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
Step 4
Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.
Step 5
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt).
Step 6
Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
Ingredients
1 teaspoon baking powder
1 tablespoon vanilla extract
2 cups confectioners' sugar
2 tablespoons fresh orange juice
1 tablespoon cornstarch
1 tablespoon freshly grated orange zest
2 tablespoons ground flax seeds
1 tablespoon coconut oil, melted
1 cup almond milk, or other non-dairy milk
0.5 teaspoon baking soda
0.5 teaspoon vanilla extract
0.75 teaspoon salt
1.25 cups white sugar
0.33333334326744 cup unsweetened applesauce
0.5 cup fresh orange juice
0.33333334326744 cup coconut oil, melted
2.6666667461395 cups all-purpose flour, divided
1.5 cups fresh or frozen cranberries, halved or coarsely chopped
