Vegan Cranberry Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender Bundt cake studded with tart cranberries and topped with a tangy cream cheese glaze. Vegan and can be made gluten-free. Simple ingredients yield an impressive-looking dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1/3 cup melted coconut oil (+ 1 tbsp to soften cranberries)
- 1 cup oat or almond milk (room temperature, regular milk works if you're not vegan)
- 1 cup sugar
- 1 tsp vanilla
- 1/4 cup lemon juice
- 1 tsp baking soda
- a pinch of salt
- 1 1/2 tsp baking powder
- 2 cups regular or gluten-free all purpose flour
- 1 cup softened cranberries
- 2 tbsop melted vegan butter (regular butter works if you're not vegan)
- 2 oz vegan cream cheese
- 1 cup powdered sugar
- 1 tbsp almond or oat milk (regular milk works if not vegan)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 149mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 74mg
- Calcium
- 13mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.