Pomegranate-topped Apple Cranberry Bundt Cake

This gorgeous Apple Cranberry Bundt Cake is absolutely delicious and made gluten-free, vegan and nut-free so that everyone can have a treat these Holidays!

I’ve made it twice already and will be making it for our Christmas Eve dinner. Yes, it’s that good! This healthy bundt cake is also no stranger to our family. It’s an old favourite bundt cake recipe that I’ve even shared on my blog way before it was even called Pure Ella, back in ahem, 2011 when my my blogging was very simply a mommy blog, an outlet for a little creativity and I rarely shared recipes… but glad I did because I essentially posted more and more recipes and I probably wouldn’t have gotten a book deal if I remained a mommy blog. :)

But for this recipe I’ve simplified the ingredients – swapped out the egg replacer and simplified the gluten-free flours. Basically it’s now really easy to make and pretty much fool proof! If you’re new to gluten free vegan baking – this is a great cake to make!!

Apple Cranberry Bundt Cake

gluten-free, vegan, dairy-free, egg-free, allergen friendly

Serves 9 to 10.

Dry ingredients:

1 1/2 cups all purpose gluten-free flour mix

1/4 cup tapioca starch or potato starch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup organic brown sugar

Wet ingredients:

1/2 cup grapeseed oil
1/2 cup applesauce
1/2 cup non-dairy milk
1/4 teaspoon lemon juice
2 teaspoons vanilla extract

Add-ins:
2 cups chopped apples
1/2 cup fresh or frozen cranberries, halved or chopped

Topping:

1/4 cup icing sugar

2-3 tablespoons non-dairy milk

1 pomegranate (deseeded)

Directions: 

Preheat oven to 350 degrees F.

Prepare a 9″ round pan by greasing it and lightly flouring the pan.

In a large mixing bowl, use a whisk to combine your dry ingredients: flour and tapioca, baking soda and baking powder, salt, cinnamon, nutmeg, ground cloves, brown sugar. Set aside.

In another bowl, combine the wet ingredients: oil, applesauce, milk, lemon juice and vanilla. Mix to incorporate.

Add the dry ingredients into the wet ingredients and stir until a smooth batter forms. Add the apples and cranberries and stir in. Scoop the batter into the prepared cake pan and smooth evenly. Bake in the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. Timing might also be influenced by the size of apples, etc.

Cool on a wire rack.

For topping, in a small bowl, mix the icing sugar with the milk. Add 1 tablespoon of milk at a time do it’s not too runny. Drizzle on top of the cake. Sprinkle with the pomegranate arils.

Seriously, have you ever had this combination in a dessert and thought – apples and cranberries just belong together! This gluten free and vegan recipe for the Apple Cranberry Bundt Cake is a light and moist beautiful cake that bursts with holiday flavour.

I have already made this cake as a round cake, bundt cake (babka) and muffins. It is so tender and moist .  When I did cut a slice of the cake on a plate in front of me – it was gone before I even sat down at a table. Seriously delicious apple cranberry goodness here… Enjoy!

Confession – I am so not into overly sweet desserts so I scraped off the icing! But you need something that will stick the Pom arils to the cake. Or is there another way to stick fruit onto a cake without sugar? I’m still learning here – so let me know if you have any suggestions :)

This is my favourite dessert of the season and it’s a gluten-free and vegan recipe I go to for a quick and easy dessert. Our whole family loves it, including little Mia ~ see her sneaking off bites?

By the way, I swear I didn’t dress her to match the cake! Haha! But I only realized it when I saw it on camera :)

I hope your family and friends will love it too! And I wish you a wonderful Holiday Season with lots of great people, great food in peace and love!
With warmest hugs, ella