Cranberry Orange Bundt Cake

cranberry orange bundt cake with candied cranberries and orange slice in center

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4.5 from 4 reviews

This healthier Cranberry Orange Bundt Cake is a lightened up recipe of a holiday classic. It’s a beautiful addition to your Christmas table!



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)


  1. Preheat oven to 350ºF. Thoroughly grease a 10-15″ bundt pan with butter (or coconut oil) and lightly dust with flour. Set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and orange zest. Whisk until combined and set aside.
  3. 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.
  4. Add in eggs, greek yogurt, orange juice, milk, almond extract and orange extract (if using). Mix on low-medium speed, until evenly combined.
  5. Add in your flour mixture and gently combine on low speed. Adding in batches as needed – batter will be thick.
  6. 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.
  7. 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.
  8. Allow cake to cool in pan for 15 minutes before placing a cooling rack or plate over top, then flipping.
  9. 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.
  10. 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