Cranberry Blood Orange Bundt Cake
Ingredients
Dry
- 1 1/3 cup glutenfree flour blend
- 1 1/3 cup almond flour
- 1/3 cup coconut flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ginger
- 1/2 tsp fine sea salt
Wet
- 1 flax egg
- 3/4 cup coconut sugar
- 1/2 cup coconut kefir
- 1/2 cup unsweetened almond yogurt
- 1/2 cup blood orange juice
- Zest of 2 oranges
- 1/4 cup olive oil
- 1 tsp vanilla
- 1 cup fresh cranberries
Glaze
- 1 cup organic powdered sugar
- Juice of 1/2 blood orange (about 1 1/2 tbsp)
Preparation
Prepare the flax egg and set it aside to gel.
In a large bowl, mix together all the dry ingredients until well combined.
In a separate bowl, combine all the wet ingredients, including the prepared flax egg.
Gradually add the wet mixture to the dry mixture, stirring until just combined to form the batter.
Pour the batter into a greased Bundt pan.
Bake in a preheated oven at 350°F for 47 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and blood orange juice until smooth.
Drizzle the glaze over the cooled cake and let it set before serving.
Notes
This cake is sweet and tart with a pretty pink glaze from the blood orange, making it ideal for Christmas celebrations.
