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Vegan Orange Cranberry Bundt Cake

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x
  • Category: cake
  • Method: baking
  • Cuisine: american


A moist, fluffy, fruit-filled cake—this glazed orange cranberry bundt is vegan and gluten-free with a sweet citrus glaze. Perfect for the holidays!


  • 1 cup packed (~200g) Natural Delights Medool Dates, pitted
  • 1 1/2 cup (360g) orange juice
  • 1/2 cup (130g) runny tahini*
  • 1 1/4 cup (300g) almond milk
  • 1 tsp vanilla extract
  • 2 tbsp orange zest
  • 2 1/2 cups (300g) gluten-free flour
  • 1/4 cup (30g) coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Optional: 1 tsp cinnamon
  • 1 1/2 cups (140g) fresh cranberries

Orange Glaze (optional)

  • 2 cups powdered sugar
  • 23 tbsp orange juice


  1. Preheat the oven to 350°F.
  2. Blend pitted Natural Delights Medool Dates with orange juice until smooth.
  3. Add tahini, almond milk, and vanilla. Blend again until combined.
  4. In a bowl, whisk together flours, orange zest, baking powder, baking soda, and salt.
  5. Add the wet ingredients and stir until combined with no lumps.
  6. Transfer to a well greased bundt pan (10 cup capacity). Smooth the top with a spatula.
  7. Bake 45-50 minutes until edges are browned and a toothpick comes out clean.
  8. Cool 15 minutes before flipping on a cooling rack to cool completely.
  9. For the glaze, whisk orange juice into the powdered sugar adding more orange juice if needed to get a thick but drizzle-able consistency.
  10. Drizzle glaze on cooled cake, slice, and serve.


*If you want to use another nut butter, use 1/4 cup nut/seed butter of choice and 1/4 cup coconut oil

Keywords: gluten free, holiday, christmas, healthy, dairy free, sugar free, healthy, cake