Name: Cranberry-Orange Olive Oil Cake with Simple Glaze Recipe
Prep time: 10 min
Cook time: PT-497726H49M24S
Total time: PT-497726H49M24S
Cuisine: American
Ingredients: 1 cup almond flour (112g); 1 cup gluten-free all-purpose flour (148g); 1 teaspoon baking soda; 1 teaspoon baking powder; ⅔ cup cane sugar; 2 large eggs; ⅓ cup Primal Kitchen Organic Extra Virgin Olive Oil; 1 teaspoon apple cider vinegar; 2 tablespoons fresh-squeezed orange juice; 1 tablespoon orange zest; 1 ½ cups fresh cranberries; ½ cup powdered sugar; 1 tablespoon orange juice; 1 tablespoon orange zest; ½ tablespoon melted butter (use plant-based butter for dairy-free)

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There is something truly magical about the Cranberry-Orange Olive Oil Cake with Simple Glaze Recipe that makes it a standout dessert to share with friends and family. Combining the bright, zesty notes of fresh orange with the tart burst of cranberries, this cake is perfectly moist thanks to the olive oil, which also adds a subtle richness you won’t find in your typical bundt cake. The simple glaze drizzled over the top brings everything together with a glossy sweetness that invites you to take just one more bite. If you want a cake that’s elegant yet approachable, this recipe is absolutely worth making.

Ingredients You'll Need

A round bundt cake with a golden brown color sits on a white round plate, placed on a white marbled surface. The cake has 12 distinct, curved sections with a smooth texture. A creamy white icing is drizzled over the top, flowing down between the sections in uneven stripes. Sugared red cranberries, dusted with white sugar for a frosty look, are evenly placed on top of each section and around the cake base. Dark green sprigs of rosemary are tucked among the cranberries, adding a festive touch. In the background, soft golden lights create a warm, blurred glow. Photo taken with an iphone --ar 4:5 --v 7

Get ready for a handful of ingredients that come together effortlessly but each plays a crucial role in creating the perfect balance of flavors, textures, and colors you’ll love in the Cranberry-Orange Olive Oil Cake with Simple Glaze Recipe.

1 cup almond flour: Provides a tender, moist crumb and adds a mild nutty flavor.
1 cup gluten-free all-purpose flour: Ensures the cake has the right structure and rise without gluten.
1 teaspoon baking soda: Helps the cake rise beautifully and become light.
1 teaspoon baking powder: Adds extra lift and airy texture.
⅔ cup cane sugar: Sweetens the cake naturally and balances the tartness of cranberries.
2 large eggs: Bind all ingredients and enrich the cake’s texture.
⅓ cup Primal Kitchen Organic Extra Virgin Olive Oil: Keeps the cake moist while lending subtle fruity notes.
1 teaspoon apple cider vinegar: Reacts with the baking soda to help the cake rise perfectly.
2 tablespoons fresh-squeezed orange juice: Brightens the flavor with natural citrus zing.
1 tablespoon orange zest: Adds a fragrant burst of orange aroma and flavor.
1 ½ cups fresh cranberries: The star ingredient offering tart pops throughout.
½ cup powdered sugar (for glaze): Sweetens the glaze to balance out the citrus and tartness.
1 tablespoon orange juice (for glaze): Keeps the glaze thin and citrusy.
1 tablespoon orange zest (for glaze): Gives the glaze a fresh, inviting look and taste.
½ tablespoon melted butter: Adds a silky richness to the glaze; use plant-based butter for a dairy-free option.

How to Make Cranberry-Orange Olive Oil Cake with Simple Glaze Recipe

Step 1: Prepare Your Pan

Start by preheating your oven to 350 degrees Fahrenheit. Grease your 12-cup bundt pan with cooking spray or melted coconut oil, then dust it lightly with gluten-free flour. This step ensures the cake will release easily after baking without any sticking—essential for that perfect presentation.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together almond flour, gluten-free all-purpose flour, baking soda, baking powder, and cane sugar. Getting these dry ingredients fully combined before adding wet ingredients prevents lumps and gives a uniform rise when the cake bakes.

Step 3: Add Wet Ingredients

Next, add the eggs, olive oil, and apple cider vinegar to your dry mix. Stir well until the batter comes together smoothly. The olive oil makes this cake extra moist and tender, while the vinegar interacts with the baking soda to give a lovely lift.

Step 4: Incorporate Orange Juice and Zest

Mix in the fresh-squeezed orange juice and orange zest. These brighten the batter with an irresistible citrus scent and flavor that perfectly complements the tart cranberries you’ll be adding next.

Step 5: Fold in Fresh Cranberries

Gently fold in the fresh cranberries, distributing them evenly throughout the batter. The cranberries will soften and burst in the oven, creating delightful pockets of tartness in every slice.

Step 6: Bake Your Cake

Pour the batter evenly into your prepared bundt pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the cake’s center emerges clean. The aroma at this point will have your whole kitchen smelling heavenly.

Step 7: Cool and Remove from Pan

Allow the cake to cool completely in the pan to help it set nicely. Then, run a spatula around the edges, invert onto a serving plate, and gently lift the pan away to reveal your perfectly shaped cake.

Step 8: Make the Simple Glaze

In a small bowl, whisk together powdered sugar, orange juice, orange zest, and melted butter until you have a thin, glossy glaze. This glaze adds just the right touch of sweetness and citrus flavor to finish the cake beautifully.

Step 9: Glaze and Garnish

Drizzle the glaze artfully over the cooled cake. For an extra special touch, garnish with sugared cranberries and sprigs of fresh rosemary to elevate the visual appeal and add a festive aroma.

How to Serve Cranberry-Orange Olive Oil Cake with Simple Glaze Recipe

A round bundt cake sits on a white plate on a white marbled surface, drizzled with white icing that flows unevenly over the golden-brown cake. The cake is cut into several thick slices showing a soft, light interior speckled with bright red cranberry pieces. The top of the cake is decorated with frosted cranberries and small green rosemary sprigs, adding a festive touch. Some frosted cranberries and rosemary sprigs are scattered around the plate and on the surface nearby. The scene is brightly lit, highlighting the textures and colors of the cake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The beauty of the Cranberry-Orange Olive Oil Cake with Simple Glaze Recipe is that it invites playful garnishing. Fresh rosemary sprigs and sugared cranberries not only look stunning but add textural contrast and a burst of holiday spirit. If you want a lighter touch, a dusting of powdered sugar or a few orange slices works wonders too.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for a rich finish. For a more sophisticated pairing, serve alongside a citrus-infused tea or a glass of sparkling wine to complement the cake’s bright flavors.

Creative Ways to Present

Serving this cake as individual slices on pretty dessert plates with a small spoonful of whipped mascarpone or crème fraîche takes a simple slice to next-level indulgence. Or, if you want to wow guests, cut the cake into bite-sized cubes and serve on skewers with alternating fresh cranberries and segments of candied orange.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, keep any leftover cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to three days. The olive oil keeps the crumb moist, so the cake stays fresh longer than you might expect.

Freezing

If you want to make this cake ahead of time, freeze it unglazed first. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When ready to serve, thaw at room temperature and then add the simple glaze fresh for that perfect shine and flavor.

Reheating

To revive the cake before serving, warm individual slices in the microwave for about 15 seconds or in a low oven (300 degrees Fahrenheit) wrapped loosely in foil for 10 minutes. Avoid overheating to keep the cake moist and tender.

FAQs

Can I substitute regular flour for gluten-free all-purpose flour?

Absolutely! If you’re not avoiding gluten, feel free to swap in regular all-purpose flour using a 1:1 ratio. Your cake will still turn out delicious, though the texture might be slightly different.

What can I use instead of fresh cranberries?

Fresh cranberries are best for the tart bursts, but you could substitute dried cranberries soaked in orange juice for a similar flavor. Just reduce added sugar slightly, as dried cranberries tend to be sweeter.

Is it necessary to use extra virgin olive oil?

Extra virgin olive oil is recommended because of its fruitiness and quality, which enhance the cake's flavor. However, a mild-tasting olive oil would work if needed, or even a neutral vegetable oil, though you'll miss out on that subtle olive oil depth.

Can I make this cake dairy-free?

Yes! Use plant-based butter for the glaze, and ensure your cooking spray or greasing method is dairy-free as well. The cake itself contains no dairy, so it’s already suitable for those avoiding milk products.

How long does the simple glaze take to set?

The glaze sets fairly quickly once drizzled, usually within 30 minutes at room temperature. If you want a firmer finish, you can chill the cake briefly, but the glaze is nice and soft when set, making each bite delightful.

Final Thoughts

There’s no better way to brighten your baking repertoire than with this Cranberry-Orange Olive Oil Cake with Simple Glaze Recipe. It’s a celebration of fresh, vibrant ingredients that come together in harmony to create a cake that feels both special and approachable. Whether you're baking for a holiday, a casual gathering, or just because, I promise this cake will become a cherished favorite fast. Dive in and enjoy every delicious, citrus-studded bite!