Gluten-Free Cranberry Bundt Cake

    Quick and easy Gluten-Free
Cranberry-Orange Cake
Wow! What delicious flavor for a cake!
It’s also dairy free, low sugar, and an
outrageously delicious way to get
your cranberries!This was even simpler
than my Cranberry Clafoutis.
I didn’t think that could happen again!

Realize my excitement when that picturesque
cake came out of the oven. We tend to take
pictures for granted. But that was really my
cake, that I made.

And this is so pretty! This creates a light, almost-custard
cake when warm. Try to serve it warm for best flavor
and texture. You’ll get about 18 slices, many more slices
than round or square regular cakes.

The orange juice in it pairs beautifully with cranberry
flavor. I only notice a sweet tang, not orange flavor.

NOTE FROM BARB: The ingredients used in all my
recipes have special health benefits that you will
discover in my forthcoming book tentatively
titled “AMAZING GLUTEN-FREE TREATS.”

      Dry Ingredients
1 -1/4 cup oat flour
1/4 cups Tapioca
1/2 cup Almond Flour
2/3 cup coconut Sugar
2 tsp Baking Powder
1 1/2 tsp Ground Cardamom
1/2 tsp Kosher Salt
1/4 tsp Baking Soda
           Cranberries
2 1/2 cups fresh or frozen cranberries
2 Tbs. fresh squeezed orange juice
or 1-2 tsp. orange extract (to taste)
4 Tbs. (1/4 cup) coconut oil room temperature
1/3 cup coconut Sugar (or to taste)
              Batter 
1/2 cup full-fat coconut milk + 1 tsp vinegar,
or  1/2 Tbs. Lemon juice (For dairy free buttermilk)
or use dairy free yogurt
1/2 cup Plant based Milk, cashew or almond
3 Eggs room temperature 
1 Tbs. Vanilla Extract
Another 1/4 cup coconut oil room temperature
     Optional: 1 Tbsp  Orange Zest


Instructions
Preheat the oven to 375°F.
In a large bowl add the dry ingredients:
flour, sugar, baking powder, cardamom, salt and
baking soda. Whisk to combine. Set aside.

In a small bowl, mix the cranberries and fresh
squeezed orange juice. In a  2-3 quart saucepan on
medium heat and melt 4 tablespoons of oil. Add the
coconut sugar and whisk gently until oil and sugar
are incorporated and sugar crystals have dissolved.
Turn off heat. Pour cranberry mixture into the hot
sugar and oil.

In a small bowl blend the eggs, buttermilk or
yogurt, milk, melted butter, orange
and vanilla. Whisk to combine.

Slowly pour the wet ingredients into the dry.
Whisk until thoroughly combined. Pour this
batter over the berries and gently smooth the
batter  (trying not to disrupt the berries).

It can produce 18 nice slices. Measure your
bundt pan to see how many slices you may get.

Place the cake in the oven and bake for 35-40 minutes,
or until the cake is golden brown and a cake tester
inserted in the center comes out clean.
Remove the cake from the oven and immediately invert
it onto a serving platter. I only sprinkled powdered sugar
on it directly before serving. If hot the sugar melts  in.
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