Cranberry Cake with Orange Glaze

With only a few ingredients, this delicious Cranberry Cake with Orange Glaze is lightly sweet, tart and perfect for any occasion!

Why You Should Make This Cranberry Cake

You can make this cranberry cake low carb by using a sugar free alternative like monk fruit or erythritol. It's a great way to cut back on sugar and will still taste delicious.

I used whole wheat pastry flour and just a small amount of butter. It's a much healthier option than many other desserts out there.

And the orange glaze? It's fantastic. Like lick-your-spoon-and-the-bowl fantastic.

I love citrus all year long. So many people forget about orange and lemon during the holidays.

Not me. The orange glaze adds so much to this cake.

Recipe Ingredients

• Whole wheat pastry flour - I love using this flour in my baked goods and treats for a lighter product.
• Butter - I use unsalted 100% grass fed, organic butter for higher quality and better taste.
• Unrefined sugar - This can be whatever sugar you have in the house. I like to use unrefined sugar because it's minimally processed and contains some nutrients. You can use maple syrup, honey, coconut sugar, or even try a sugar free alternative such as Monk fruit.
• Milk - I used unsweetened almond milk to cut back on dairy and sugar but you can use whatever milk you have in the house. Always read the ingredients and make sure there is no added sugar in your almond milk.
• Greek yogurt - I use plain, full fat Greek yogurt for these bars and loved it. I had some people write to me that they have also used vanilla Greek yogurt and even pumpkin Greek yogurt and they were delicious.
• Vanilla extract -  I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
• Cranberries - The star of this cake! I buy bags and bags and store in the freezer to have all year long.
• Powdered sugar - A powdered sugar substitute (sugar free) or an unrefined powdered sugar would both work great in this recipe.
• Orange juice - You just need a tiny drop of orange juice for the glaze.

Recipe Tips

You can use any type of berries you'd like in this cake. I've made it with raspberries, strawberries and even a mixture of a bunch of berries. Use whatever is in season.

You can also use lemon or lime for the glaze as well. Get creative and mix it up.

Oven times vary greatly so please continue to check on the cake after 45 minutes. I like to place a toothpick in the center and I take it out when the toothpick comes out dry with no batter on it.

Cranberry Cake with Orange Glaze

Deliciously light, you will love this Cranberry Cake with Orange Glaze.

5 from 8 votes

Print Pin Rate

Course: brunch, Dessert, treat, vegetarian

Cuisine: American

Diet: Vegetarian

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 16 servings

Calories: 162kcal

Author: Lauren Kelly

Ingredients

• ▢ 2 cups whole wheat pastry flour
• ▢ ½ teaspoon baking powder
• ▢ 3 tablespoons unsalted butter
• ▢ 1 cup unrefined sugar
• ▢ ¾ cup milk
• ▢ ½ cup Greek yogurt
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 12 ounce bag of cranberries
• ▢ Glaze:
• ▢ ¾ cup powdered sugar
• ▢ 1 tablespoon fresh squeezed orange juice

Instructions

• Preheat oven to 350 degrees.
• Grease a 10 inch bundt pan.
• In a medium bowl, mix together flour and baking powder.
• Add butter and sugar and thoroughly mix together.
• Add milk, Greek yogurt and vanilla and mix again until thoroughly combined.
• Fold cranberries in and mix.
• Pour into prepared bundt pan and bake in preheated oven for 60-70 minutes or until toothpick placed in the center comes out clean.
• Allow cake to cool in the pan for 10 minutes.
• Remove from pan and allow to cool.
• Prepare glaze by mixing the sugar and orange juice in a small bowl until smooth.
• Drizzle glaze on top of the cake. Enjoy!

Notes

To store in the refrigerator: Place slices of cooled cake in an airtight container and place in the refrigerator for up to 5 days.

To store in the freezer: Place slices of cooled cake in an airtight container and place in the freezer for up to 3 months.

Nutrition

Calories: 162kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 40mg | Potassium: 99mg | Fiber: 3g | Sugar: 20g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

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