Orange-Cranberry Bundt® Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®). (Prep time: 5 minutes)

Recipe View 8 mins In a large bowl, vigorously whisk together almond milk, orange zest, orange juice, melted coconut oil, applesauce, ground flax seeds, and cornstarch. Add sugar and whisk until well combined, then whisk in vanilla extract. (Mixing time: 8 minutes)

Recipe View 10 mins Use a fine mesh strainer to sift in about half of the flour, along with baking powder, salt, and baking soda. Stir until well combined. Sift in the remaining flour and stir until smooth. Gently fold in the cranberries. Pour the batter into the prepared Bundt pan. (Mixing time: 10 minutes)

Recipe View 2 hrs 15 mins Bake until the top is puffed and firm to the touch, the cake starts to pull away from the pan sides, and a wooden pick inserted near the center comes out clean. (Bake time: 50-55 minutes). Let cool in the pan for 10 minutes, then loosen the cake with a small metal spatula, invert it onto a cooling rack, and cool completely (approximately 2 hours).

Recipe View 5 mins In a large bowl, put confectioners' sugar. Add orange juice, melted coconut oil, and vanilla extract and stir vigorously until the glaze is thick and smooth but still pourable. If needed, thin the glaze with a little water or more orange juice. (Glaze prep: 5 minutes)

Recipe View 15 mins Place a sheet of wax paper under the rack with the cake. Drizzle the glaze over the cake, allowing the excess to drip off. Let the glaze set completely. (Setting time: 15 minutes).