This moist and fluffy vegan cranberry bundt cake is bursting with tart cranberries and topped with a luscious cream cheese glaze. It’s perfect for holiday gatherings or as a cozy treat with a cup of tea!
Equipment
- Large mixing bowl
- Measuring cups & spoons
- Whisk or electric hand mixer
- Saucepan
- Bundt pan, loaf pan, round cake pan, or mini bundt pan
- Baking spray
- Cooling rack
Ingredients
Cake Ingredients
- ⅓ cup melted coconut oil (+ 1 tablespoon for cranberries)
- 1 cup oat or almond milk (room temperature; regular milk if not vegan)
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- Pinch of salt
- 2 cups regular or gluten-free all-purpose flour
- 1 cup fresh or frozen cranberries (softened)
Glaze Ingredients
- 2 tablespoon melted vegan butter (regular butter works if not vegan)
- 2 oz vegan cream cheese
- 1 cup powdered sugar
- 1 tablespoon almond or oat milk (regular milk if not vegan)
Instructions
Prepare the Cranberries
- Heat 1 tablespoon coconut oil in a saucepan over medium heat.
- Add cranberries and cook for 5-10 minutes, stirring occasionally, until they soften. Set aside.
Make the Batter
- Preheat the oven to 375°F (190°C) and grease a bundt pan with baking spray.
- In a large mixing bowl, whisk together the milk, melted coconut oil, vanilla, sugar, baking powder, baking soda, and salt. Add the lemon juice and mix.
- Add the flour and mix until smooth. Fold in the softened cranberries.
Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 minutes (40-50 minutes if using a loaf pan) or until the edges are golden and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
Make the Glaze & Serve
- Use a whisk or electric mixer to combine vegan butter, cream cheese, powdered sugar, and milk until smooth.
- Drizzle the glaze over the cooled cake and enjoy!
Mini Bundt Cake Variation
Want to make adorable mini cranberry bundt cakes? Follow these simple adjustments:
- Use a mini bundt pan instead of a regular-sized bundt pan.
- Reduce the baking time to 18-22 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.
- Easier glaze application: Drizzle or dip each mini bundt into the glaze for an even coating.
- Perfect for gifting or portion control!
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes! If using frozen cranberries, let them thaw slightly and pat them dry before cooking to avoid excess moisture in the batter.
What can I use instead of coconut oil?
You can substitute vegan butter or another neutral oil (like avocado or light olive oil) for similar results.
How do I store leftovers?
Store the cake covered at room temperature for up to 2-3 days. You can also freeze slices for up to 3 months—just thaw before enjoying!
Do you have any other festive vegan desserts?
Absolutely! Click here for a full list of our favorite winter holiday treats!
Vegan Cranberry Bundt Cake
With simple ingredients and no eggs or dairy, this cake is easy to make and can be adapted to be gluten-free. The sweet and tangy glaze takes it to the next level—every bite is irresistible!
Equipment
- Large Mixing Bowl
- measuring cups & spoons
- Small Saucepan
- whisk or electric hand mixer
- bundt pan, loaf pan, or round cake pan
- baking spray
- cooling rack
Ingredients
Vegan Cranberry Bundt Cake Ingredients
- ⅓ cup melted coconut oil + 1 tablespoon to soften cranberries
- 1 cup oat or almond milk room temperature, regular milk works if you're not vegan
- 1 cup sugar
- 1 teaspoon vanilla
- ¼ cup lemon juice
- 1 teaspoon baking soda
- a pinch of salt
- 1 ½ teaspoon baking powder
- 2 cups regular or gluten-free all purpose flour
- 1 cup softened cranberries
Glaze Ingredients
- 2 tbsop melted vegan butter regular butter works if you're not vegan
- 2 oz vegan cream cheese
- 1 cup powdered sugar
- 1 tablespoon almond or oat milk regular milk works if not vegan
Instructions
How To Make Vegan Cranberry Bundt Cake
- Preheat the oven to 375. Grease a metal bundt pan, loaf pan, or metal cake pan with baking spray.
- Add 1 tablespoon of melted coconut oil to a saucepan over medium heat. Once warm, add the cranberries and cook, stirring, for 5-10 minute until they're soft and tender. Remove them from the heat and set aside.
- In a large mixing bowl, add the milk, melted coconut oil, vanilla, sugar, baking powder, baking soda, and salt to a bowl. Mix well. Add the lemon juice and mix, Add the flour and mix until smooth. Fold in the softened cranberries and then transfer the batter into the baking dish and set aside.
- Bake for 30 minutes (for loaf cook 40-50 minutes) or until the cranberry cake is golden on the top and around the edges and completely cooked through the center.
- To make the glaze, use a whisk or electric hand mixer to mix the ingredients together and then drizzle it over the loaf once it has cooled.
Nutrition
Serving: 1frosted sliceCalories: 200kcalCarbohydrates: 33gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 156mgPotassium: 27mgFiber: 1gSugar: 20gVitamin A: 75IUVitamin C: 2mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!
Gina says
Hi the ingredient list for the cake noted 1/4 cup lemon juice but I don’t see that in the instructions anywhere .
Jillian Glenn says
Good catch! I just added that step.