One of my favourite things to bake is bundt cakes.
I love that they are so simple to make look beautiful and impressive – no faffing about with frosting or piping, and no painstakingly decorating with small, fiddly pieces.
Instead, you just pop the cake mix into a bundt tin, bake and voila! One beautiful, impressive looking cake, pronto.
This Cranberry & Clementine Bundt Cake is my festive take on the bundt, made using seasonal, fresh ingredients.
I love clementines at this time of year (they just look so beautiful!), and they are the perfect match for tart cranberries.
They also taste delicious in this vegan bundt cake, which is made using aquafaba in place of eggs, as well as Vita Coco coconut milk and olive oil as the fat.
What I most love about this cake is its texture – it’s incredibly moist, and very fruity. Just how I like my cakes! (Contrary to popular belief, I never ever pick chocolate cake on the menu – I always go for the fruitier options!)
Aside from being mighty pretty, this really is a delicious cake – so delicious that my kids begged for it for breakfast! I succumbed – it is Christmas, after all.
It would also look perfect on a festive Christmas table, if you’re looking for a change from the usual Christmas puddings and trifles…
I am not a Christmas pudding type, and this is just the kind of pudding I’d love on the Big Day!
Of course, if you have no seasonal ingredients to hand, then you could always shake up the ingredients – or perhaps use dried cranberries and normal oranges, instead!
Whatever you do, and however you make it, I command you to stop what you’re doing and get baking this very second!
Cranberry & Clementine Bundt Cake
- Creates one large bundt –
- For the dry ingredients:
- 2 1/2 cups spelt flour
- 1 1/2 cups coconut sugar
- 2-3 tbsp coconut flour
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- Zest two oranges
- For the wet ingredients:
- 3/4 cup aquafaba (chickpea brine)
- 1/2 cup Vita Coco coconut milk
- 1/2 cup olive oil
- 1/2 cup freshly-squeezed orange juice
- 1 tsp vanilla extract
- Drop natural orange extract (optional)
- 2 cups cranberries
- For the icing –
- 1/2 cup icing sugar
- Vita Coco coconut milk, to thin
- 1 tsp vanilla paste
- Preheat your oven to 180C, then oil a flour a bundt tin (unless using a silicone bundt case, like I did).
- Stir together your dry ingredients (apart from the sugar) in a large mixing bowl, then set aside.
- In a separate bowl, beat your aquafaba with an electric whisk for a minute or so, or until white and foamy and no longer see-through. Beat in the sugar and vanilla for a further five minutes, then slowly fold in the olive oil, coconut milk and orange juice.
- Fold your flour mixture into the aquafaba until just combined. Fold in the cranberries. Set aside for five minutes to thicken slightly.
- Check your cake mixture – the perfect cake should fall in a “soft dollop” from a baking spoon. If it’s too loose, add in some more coconut flour. If it’s too thick, add a splash more coconut milk.
- Spoon into your prepared bundt tin, then place in the oven to bake for 30-45 minutes, or until cooked through. Leave to cool completely.
- In the meantime, mix together sieved icing sugar with the vanilla and a splash of coconut milk at a time, until you reach desired texture. Spoon over the top of your cooled bundt cake, then cut into slices and enjoy.