clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Orange Bundt Cake with Zesty Icing | Vegan

  • Author: Rachel Steenland


A light, fluffy vegan bundt cake with fresh tangy cranberries and zesty orange! | Perfect + simple Fall baking project!



Cranberry Orange Bundt Cake

  • 1 1/2 cups almond milk

  • 1/3 cup orange juice

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 1/2 teaspoon salt

  • 3/4 teaspoon baking soda

  • 1 1/4 cup fresh cranberries



  1. Preheat the oven to 350F/176C and spray a bundt pan with cooking oil spray.
  2. Make the vegan buttermilk by combining almond milk and orange juice, stir to combine. Set aside for 5 minutes.
  3. Cream together the Country Crock® Plant Butter and cane sugar. Mix in orange zest, vanilla extract and buttermilk. 
  4. Place the dry ingredients in a separate bowl, stir to combine.
  5. Combine the wet and dry ingredients by stirring until the ingredients just come together. Then add cranberries and stir to combine.
  6. Pour the batter into the greased bundt pan. Bake 50-60 minutes, or until a skewer inserted into the cake comes out clean.
  7. Allow the cake to cool for 15 minutes in the bundt pan, and then turn out onto a cooling tray.
  8. Prepare the bundt cake icing by whisking together powdered sugar and orange juice. Drizzle over cooled bundt cake. Enjoy!


  • To add a pink hue to your icing, swap the orange juice for sweetened cranberry juice. Alternatively, add a couple of pureed strawberries (strain to remove seeds) or a little beet powder.

Keywords: cranberry orange bundt cake, bundt cake