Make a moist gluten-free cranberry orange Bundt cake filled with tart cranberries, fresh citrus flavor, and an optional homemade orange glaze.
Bright citrus, tart cranberries, and a soft, buttery crumb make this Easy Gluten-Free Cranberry Orange Bundt Cake Recipe a beautiful dessert for holidays and special occasions. Fresh orange juice and fragrant orange zest give every slice a vibrant citrus flavor, while the cranberries add colorful pockets of tangy sweetness.
Choose the homemade gluten-free flour blend for a from-scratch cake with a tender crumb, or use the measure-for-measure flour version for added convenience. Each option is a complete formula, so select one version and follow only the ingredients and directions for that option.
Serve this festive cranberry orange Bundt cake for Thanksgiving, Christmas, Easter, brunch, or an afternoon coffee break. Finish it with the optional fresh orange glaze for even more citrus flavor and an elegant presentation.
Directions
Step 1: Select the Cake Formula
Choose either Option 1, made with the homemade gluten-free flour blend, or Option 2, made with measure-for-measure gluten-free flour. Use only the ingredients listed for your selected option. Do not combine the two cake formulas.
Step 2: Prepare the Oven and Bundt Pan
Preheat the oven to 350°F.
Generously grease a 10- to 12-cup Bundt pan with butter or gluten-free baking spray, carefully coating every ridge and curve. Lightly dust the greased pan with gluten-free flour, then tap out the excess.
Thorough pan preparation is important because it helps the baked cake release cleanly without sticking to the detailed surface of the Bundt pan.
Step 3: Combine the Dry Ingredients
For Option 1, place the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, kosher salt, cinnamon, and cloves in a large mixing bowl. Whisk thoroughly until the ingredients are evenly combined.
For Option 2, place the measure-for-measure gluten-free flour, xanthan gum, baking powder, salt, cinnamon, and cloves in a large mixing bowl. Whisk until evenly combined.
Set the prepared dry mixture aside while you make the wet mixture.
Step 4: Cream the Butter and Sugar
Place the softened butter and granulated sugar for your selected option in a large mixing bowl.
Beat with an electric mixer on medium speed for 3 to 5 minutes, stopping occasionally to scrape down the bowl.
Continue beating until the mixture looks light, fluffy, and noticeably paler in color. Properly creaming the butter and sugar helps create the cake’s tender texture.
Step 5: Add the Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed so the mixture remains evenly blended.
Add the vanilla extract, fresh orange juice, and orange zest. Mix until incorporated. The fresh zest contains concentrated citrus oils that give the cake its distinctive orange aroma and flavor.
Step 6: Finish the Batter
For Option 1, add the flour mixture in three additions, alternating with the buttermilk and sour cream. Begin and end with the flour mixture, mixing briefly after each addition.
For Option 2, add the flour mixture in three additions, alternating with the milk. Begin and end with the flour mixture.
Mix the batter only until the ingredients are incorporated. Avoid overmixing, which may make the finished cake heavier.
Step 7: Fold in the Cranberries
Use a rubber spatula to gently fold the cranberries into the batter until evenly distributed.
Fresh or frozen cranberries may be used. If using frozen cranberries, add them directly from the freezer without thawing. Keeping them frozen helps preserve their shape and prevents excess moisture from being released into the batter.
Step 8: Fill the Bundt Pan
Spoon the batter evenly into the prepared Bundt pan. Smooth the surface with a spatula, then gently tap the pan on the counter a few times to release large air pockets.
Step 9: Bake the Cake
Bake for 55 to 65 minutes, or until the cake is golden brown and springs back lightly when touched.
A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
If the cake begins to brown too quickly, loosely cover the top with aluminum foil for the remainder of the baking time.
Step 10: Cool and Release the Cake
Place the baked cake in its pan on a wire rack. Let it cool in the pan for 15 to 20 minutes.
Carefully invert the Bundt pan onto the wire rack and gently lift away the pan. Allow the cake to cool completely before glazing, dusting with confectioners’ sugar, or slicing.
Step 11: Prepare the Optional Orange Glaze
Place the confectioners’ sugar in a small bowl. Whisk in 2 tablespoons of orange juice and the orange zest. If needed, gradually add the remaining orange juice until the glaze is smooth and easy to drizzle.
Step 12: Glaze and Serve
Drizzle the orange glaze over the completely cooled cake. Allow the glaze to set before slicing and serving.
For an unglazed finish, lightly dust the cooled cake with confectioners’ sugar just before serving.
Notes
Choose one cake formula and follow it from beginning to end. The ingredient quantities for Options 1 and 2 are different and should not be combined.
Gluten-free flour blends vary in composition. Check the package ingredients and instructions before baking. Although the source formula includes additional xanthan gum in Option 2, follow the recommendations for your selected flour if its manufacturer advises against adding more.
For the best texture, bring the butter, eggs, sour cream, buttermilk, or milk required for your selected formula to room temperature before mixing.
Freshly grated orange zest provides a stronger, brighter flavor than bottled orange flavoring. Grate only the colored outer peel and avoid the bitter white pith underneath.
Fresh and frozen cranberries both work well. Add frozen cranberries directly to the batter without thawing them first.
Make sure the cake has cooled completely before adding the glaze. Glaze applied to a warm cake may melt and run off instead of forming a smooth finish.
For a festive presentation, garnish the serving platter with sugared cranberries and thin fresh orange slices.
Serve the cake on its own or accompany each slice with whipped cream, vanilla ice cream, coffee, or tea.
Store the cake in a covered container at room temperature for up to 3 days or refrigerate it for up to 1 week. Bring refrigerated slices closer to room temperature before serving for the best texture.
To freeze, wrap the unglazed cake or individual slices securely and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing and serving.
When baking for someone with celiac disease or gluten sensitivity, verify that all packaged ingredients, including the flour, xanthan gum, baking powder, spices, confectioners’ sugar, and baking spray, have appropriate gluten-free labeling. Prevent cross-contact by using clean equipment, utensils, and preparation surfaces.
