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.

Cranberry Orange Sour Cream Bundt Cake

PrintShare

This Cranberry Orange Sour Cream Bundt Cake is a festive, gluten-free dessert packed with the vibrant flavors of fresh cranberries and sweet orange glaze. Perfect for the holiday season, it’s moist, tender, and easy to make for any celebration!

Servings: 12 Prep: 20 minsCook: 50 minsTotal: 1 hour 10 mins

AmericanDessert

Ingredients

For bundt cake batter:

2 1/2 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream, room temperature

1 tablespoon orange zest

1 teaspoon vanilla extract

1 cup (2 sticks) unsalted butter, softened to room temperature

2 1/4 cups granulated sugar

4 large eggs, room temperature

2 cups fresh cranberries, tossed in 1 tablespoon flour

For orange icing:

1 1/2 cups  powdered sugar

2-3 tablespoons orange juice

Instructions

1

Preheat the oven to 350°F.

2

In a large bowl, sift the flour, baking powder, and baking soda. Stir in the salt and set aside.

3

In a small bowl, mix together the sour cream, orange zest, and vanilla. Set this aside as well.

4

Using an electric mixer or a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until the mixture is light and fluffy, about 2–3 minutes.

5

Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.

6

Gradually add the dry flour mixture and sour cream mixture to the butter-sugar mixture, alternating between the two. Start and finish with the dry ingredients. Mix until just combined—be careful not to overmix. Fold in the cranberries gently.

7

Grease and flour a 12-cup bundt pan thoroughly. Pour the batter into the pan, spreading it evenly.

8

Place the pan in the preheated oven and bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

9

Let the cake cool in the pan for 10 minutes. Loosen the edges gently if needed, then invert the cake onto a cooling rack to cool completely before adding the glaze.

10

In a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled cake before serving.

Nutrition Facts

Per serving

Calories
503

Fat
21.0g

Carbs
76.0g

Protein
5.0g

Fiber
1.0g

Sodium
173.0mg

Sugars
54.0g

Sat. Fat
12.0g

Notes

When combining the wet and dry ingredients, mix just until everything is incorporated to avoid a dense cake.

Wrap leftover slices tightly in plastic wrap and store in an airtight container for up to 3 days. The cake also freezes well in individual slices for up to 3 months.