Ingredients
- For the Cake:
- 2⅓ cups whole wheat white flour (or whole wheat pastry flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- 1 tablespoon orange zest (about 2 medium oranges)
- ¼ cup unsalted butter, softened
- ¼ cup coconut oil, softened
- 1 cup coconut sugar (or other dry sweetener of choice)
- 2 large eggs, room temperature
- ¾ cup plain Greek yogurt (2% recommended, 0% okay)
- ½ cup orange juice
- ¼ cup milk (dairy or non-dairy)
- ½ teaspoon almond extract (or vanilla)
- ½ teaspoon orange extract (optional for extra orange flavor)
- 1½ cups fresh cranberries, roughly chopped
- For the Glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons orange juice
Instructions
- Preheat oven to 350ºF (175ºC). Grease and flour a 10–15″ bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and orange zest. Set aside.
- In a large mixing bowl, cream the softened butter, coconut oil, and coconut sugar on medium-high speed for about 2 minutes, until the sugar crystals are mostly dissolved. Scrape down the sides.
- Add in eggs, Greek yogurt, orange juice, milk, almond extract, and orange extract. Mix on low-medium speed until combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Batter will be thick.
- Layer the bundt pan: start with a portion of the batter, then add ½ cup chopped cranberries. Repeat with batter and the remaining cranberries, ending with batter on top.
- Bake for 35–45 minutes, covering loosely with foil after 20 minutes to prevent over-browning. Check with a toothpick; it should come out mostly clean.
- Let cake cool in the pan for 15 minutes. Then invert onto a cooling rack or plate to release and cool completely.
- Mix glaze ingredients and pour over the cooled cake. Repeat with any glaze that collects underneath if desired.
- Let glaze set for 15 minutes before slicing and serving.
Notes
- Use frozen cranberries if fresh aren’t available — do not thaw before chopping and adding to the batter.
- For a sweeter glaze, add a touch more confectioners’ sugar until desired consistency is reached.
- This cake stores well in the fridge for up to 5 days or can be frozen (unglazed) for up to 2 months.
- Dust with extra orange zest before serving for visual appeal and added citrus aroma.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 19g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
