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Orange-Cranberry Bundt® Cake


Ingredients

1 cup almond milk, or other non-dairy milk

1 cup almond milk, or other non-dairy milk

1 tablespoon freshly grated orange zest

1 tablespoon freshly grated orange zest

½ cup fresh orange juice

½ cup fresh orange juice

⅓ cup coconut oil, melted

⅓ cup coconut oil, melted

⅓ cup unsweetened applesauce

⅓ cup unsweetened applesauce

2 tablespoons ground flax seeds

2 tablespoons ground flax seeds

1 tablespoon cornstarch

1 tablespoon cornstarch

1 ¼ cups white sugar

1 ¼ cups white sugar

1 tablespoon vanilla extract

1 tablespoon vanilla extract

2 ⅔ cups all-purpose flour, divided

2 ⅔ cups all-purpose flour, divided

1 teaspoon baking powder

1 teaspoon baking powder

¾ teaspoon salt

¾ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking soda

1 ½ cups fresh or frozen cranberries, halved or coarsely chopped

1 ½ cups fresh or frozen cranberries, halved or coarsely chopped

Glaze:

2 cups confectioners’ sugar

2 cups confectioners’ sugar

2 tablespoons fresh orange juice

2 tablespoons fresh orange juice

1 tablespoon coconut oil, melted

1 tablespoon coconut oil, melted

½ teaspoon vanilla extract

½ teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).

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.

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.

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.

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.

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.

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.

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.)

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.)

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.

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.

Cook’s Note:

If confectioners’ sugar is clumpy, it needs to be sifted.

Cake will keep 3 days, chilled, covered. It can also be frozen whole or sliced, well wrapped in plastic wrap and a layer of foil, up to 3 months.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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