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