Cranberry Orange Bundt Cake: A Gluten-Free, Low FODMAP Holiday Treat

Nothing says the holiday season quite like a cranberry orange bundt cake. With its vibrant orange flavor, the tartness of fresh cranberries, and the creamy richness from sour cream, this cake is as festive as it is delicious. Plus, it’s gluten-free and Low FODMAP, making it perfect for everyone at your holiday table or even a cozy Christmas brunch. Drizzled with a simple orange glaze, it’s the kind of dessert that feels special but is easy enough to make at any time.

What Makes This Cake So Good

This cake is all about balance—sweet, tart, and citrusy with a tender texture that melts in your mouth. The fresh cranberries and lots of orange zest make each bite bright and flavorful, while the addition of sour cream keeps it moist and light. Whether you’re baking for a celebration or just because this orange cranberry bundt cake will quickly become a go-to dessert.

The Key Ingredients

• Fresh Cranberries: These add a pop of color and a tangy kick to the cake batter. Tossing them in a bit of flour helps keep them from sinking.
• Fresh Orange Juice and Zest: These give the cake its signature citrus flavor and perfect balance to the tartness of the cranberries.
• Gluten-Free Flour Mix: A 1:1 blend works perfectly, giving you the same fluffy texture as regular purpose flour.
• Unsalted Butter: Make sure it’s at room temperature for smooth mixing.
• Powdered Sugar: Essential for making that glossy, simple glaze to drizzle on top.
• Lactose-Free Sour Cream: Keeps the cake soft, tender, and friendly for those with dietary restrictions.

See the recipe card for the full list of ingredients and measurements. 

Tips for the Best Cranberry Orange Cake

• To get the best results from this easy cake, test the center with a toothpick or cake tester—it should come out clean or with a few moist crumbs. 
• For a twist, you can put the batter in a loaf pan if you don’t have a bundt pan, though you may need to adjust the baking time. 
• After baking, transfer the cake to a cooling rack and let it cool completely before adding the sweet orange glaze to ensure it doesn’t melt or slide off. 
• To elevate the flavor, you can substitute cream cheese frosting for an extra creamy, tangy finish.

Storing Leftovers

If you have any leftovers (which is rare!), wrap individual slices in plastic wrap and store them in an airtight container. For longer storage, freeze slices in a freezer-safe container, layering with aluminum foil. The cake keeps well in the freezer for up to three months.

Serving Ideas

This cranberry sour cream bundt cake is versatile enough to shine on its own, but it also pairs perfectly with other holiday treats. Serve it alongside a dessert spread with dark chocolate raspberry cookies, cranberry crumble bars, crispy buckeye balls, or chocolate crinkle cookies. 

FAQs

Can I use dried cranberries?

Yes, but you’ll lose some of the bright, tangy flavors. Soaking them in warm water for a few minutes can help.

What if I don’t have sour cream?

Lactose-free yogurt can work in a pinch, but the sour cream gives the cake its signature tender cake texture.

How do I prevent sticking?

Make sure your pan is well-greased, and dust it lightly with gluten-free flour for best results.

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