This healthier Cranberry Orange Bundt Cake is a lightened up version of a seasonal classic. With a few healthy ingredient swaps and the best ever orange glaze, it’s a beautiful (and easy) holiday cake recipe to add to your holiday table!
I’m obsessed with bundt cakes!
Bundt cakes are the perfect holiday dessert that will be gorgeous with little effort. That beautiful bundt pan does all the work.
Why You’ll Love This
- Nothing says holidays like cranberries, and when paired with orange, the sweet + tart combo is just too good.
- Bundt cakes will always wow your guests (with little effort on your part), thanks to their beautiful cake pan designs.
- An easy cake recipe made lightened up using whole grain flour and Greek yogurt.
- Ready within the hour.
- Dressed up with some orange glaze and sugared cranberries takes this cake to the next level.
Who doesn’t love a good holiday bundt cake?
In this case, we’re talking a Cranberry Orange Holiday Bundt Cake, but with a few healthy substitutions…
This bundt cake is easy to make lightened up, thanks to yogurt and whole grain flour.
Bundt Cake Ingredients
The list of ingredients looks a little long but most of what you need you should already have in your pantry or fridge. It’s a fairly basic cake recipe with a few modifications.
Here’s what you need for the dry ingredients:
- whole wheat white flour or whole wheat pastry flour – I like to use whole wheat pastry flour for a lighter texture, but whole wheat white flour, or using half all-purpose and half whole wheat also works. A gluten-free 1:1 baking flour will likely work here as well (Bob’s Red Mill light blue bag is my go-to).
- baking powder, baking soda, salt – you’ll need both leavening agents to get the right rise, plus salt to enhance flavor
- cinnamon + nutmeg – a delicious combo with cranberries and orange.
And for the wet ingredients:
- oranges – fresh oranges can be used for the juice and zest!
- coconut oil – just make sure it’s melted and the rest of your ingredients are room temperature. You can also use light olive oil or avocado oil.
- unsalted butter – adds a nice buttery flavor.
- coconut sugar – or brown sugar.
- eggs – adds structure
- greek yogurt – adds moisture without needing to add additional oil.
- orange juice – it wouldn’t be an orange bundt cake without orange juice.
- milk – to help thin out the batter.
- almond extract – adds delicious flavor, but vanilla extract works too.
- orange extract – optional, for a stronger orange flavor.
- cranberries – I used fresh but if using frozen, your cake may need to bake a little longer.
Just a blend of confectioners sugar and orange juice to complete this cranberry orange cake. I really don’t recommend leaving it out, as it adds a delicious citrus sweetness to each bite.
- Cream the fat and sugar for longer than you think. The coconut sugar takes longer to dissolve into the butter and coconut oil, so it is best to mix for at least 2 minutes. Note: if using brown sugar, you can cream for less time.
- Don’t over-stir the flour. When working with whole wheat flours for cakes, it’s best not to mix the flour in too fast or mix for too long. This will help keep the texture of the cake light versus dense.
- Cover with foil after 20 minutes of baking. This helps to prevent the bottom of the cake from browning too much.
How To Make This Bundt Cake
Here’s a quick rundown of the recipe, but keep scrolling to the recipe card with options to save, share and print the recipe card below.
- Preheat the oven to 350 degrees F. Grease your favorite 10 cup bundt pan.
- Mix together the dry ingredients. Add the white whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg and orange zest in a medium bowl and stir to combine.
- Cream the fat and sugar. In the bowl of an electric mixer or with a hand mixer, cream the butter, coconut oil and coconut sugar until well combined.
- Add the wet ingredients. To the fat-sugar mixture, add the eggs, greek yogurt, orange juice, milk, almond extract and orange extract (if using) and mix until well combined.
- Add the dry ingredients in three batches. On low speed, until just combined.
- Layer the bundt pan. Start with one-third of the cake batter, then add half the cranberries, add another third of the cake batter, and sprinkle with the remaining cranberries, finish with the cake batter.
- Bake for 35-45 minutes. Cover the cake with foil after 20 minutes to prevent too much browning. Allow to cool for 10 minutes in the pan, then turn out on to a cooling rack and allow the cake to cool completely.
- Make the orange glaze. Mix together powdered sugar and orange zest in a small bowl. Glaze, then allow to sit for 15 minutes. Slice and serve!
How To Get The Bundt Cake Out Of The Pan
No matter how many times I make a bundt cake, I’m always a littler nervous for the release!
My best tips to release the cake from the bundt pan are:
- Make sure to grease the pan well with butter (or oil) and lightly dust with flour.
- Wait 15 minutes before flipping.
- Gently bang the pan on the counter before flipping.
- Place a cooling rack over top of pan, then flip over.
Tips for Glazing
Set your cake on a wire rack, with a large plate directly underneath to catch any drippings.
Then you can transfer any excess glaze from the plate, into a bowl and go over the cake again.
How To Store
This cranberry orange bundt cake will keep up to 5 days, tightly wrapped, or placed in an airtight container, and stored on your kitchen counter.
More Bundt Cake Recipes You’ll Love:
- Yogurt Blueberry Bundt Cake
- The Best Pumpkin Bundt Cake
- Cardamom Grapefruit Greek Yogurt Cake
- Triple Chocolate Zucchini Cake
If you make this Cranberry Orange Bundt Cake recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
For the cake
- 2 1/3 cups whole wheat white flour or whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1 Tbsp orange zest (about 2 medium oranges)
- 1/4 cup coconut oil, softened
- 1/4 cup unsalted butter, softened
- 1 cup coconut sugar (or dry sweetener of choice)
- 2 large eggs, room temperature
- 3/4 cup plain greek yogurt, 2% fat is best but 0% works too.
- 1/2 cup orange juice
- 1/4 cup milk (I used non-dairy)
- 1/2 tsp almond extract (or vanilla)
- 1/2 tsp orange extract if you want stronger orange flavor, but not necessary
- 1 1/2 cups fresh cranberries, roughly chopped (measured, then chopped)
For the glaze
- 1 cup powdered sugar
- 2 TBS orange juice** (I used the juice of the oranges)
- Preheat oven to 350ºF. Thoroughly grease a 10-15″ bundt pan with butter (or coconut oil) and lightly dust with flour. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and orange zest. Whisk until combined and set aside.
- In a large bowl using a stand mixer with paddle attachment or electric hand mixer, cream together softened butter, coconut oil and coconut sugar on medium-high speed. The coconut sugar takes a little longer to cream with the butter and oil, so make sure to cream about 2 minutes, until coconut sugar crystals are less noticeable. Scrape down the sides before the next step.
- Add in eggs, greek yogurt, orange juice, milk, almond extract and orange extract (if using). Mix on low-medium speed, until evenly combined.
- Add in your flour mixture and gently combine on low speed. Adding in batches as needed – batter will be thick.
- Layer your bundt pan with a small amount of batter, then evenly spread 1/2 cup of cranberries. Layer with more batter and rest of cranberries, finish with batter on top.
- Bake cake for 35-45 minutes. Cover loosely with foil after 20 minutes to prevent cake from browning too much. Check cake with inserted toothpick to see if done. Cake should come out with little to no crumbs.
- Allow cake to cool in pan for 15 minutes before placing a cooling rack or plate over top, then flipping.
- Once cooled, make glaze and pour over cooled cake. You may have reserve glaze that catches on the plate. I used this to go over the cake a second time.
- Once glaze has set, about 15 minutes, slice and serve.
FLOUR – Whole wheat pastry flour will give you the best texture while using a whole grain flour. Whole Wheat White Flour may be subbed. Or 1 1/3 cups all-purpose with 1 cup whole wheat. I have not tested with a gluten-free flour, but I suggest Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
GLAZE – Depending on how thick or thin you want your glaze, start with 1 TBS of OJ, then add 1-2 more TBS of OJ if you want it thinner.
STORING – Cake should keep up to 5 days fresh at room temperature, tightly wrapped and covered.
Nutrition based on 16 servings, but cake could easily serve 20 with small slices.
Recipe adapted from Joyful Healthy Eats
- Serving Size: 1 slice
- Calories: 211
- Sugar: 17
- Sodium: 160
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 32
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