This is an overhead image of a cranberry orange cake glazed with a white icing and candied orange pieces. The cake sits on a white piece of parchment paper on a cooling rack. The cooling rack sits on a white surface. A few fresh cranberries are sitting on the parchment paper next to the cake. A small white plate with silver utensils is next to the cooling rack to the top right corner of the image. Recipe
GF Gluten-Free VG Vegetarian

Cranberry Christmas Cake + Orange Glaze

Cranberry Christmas Cake with a sweet and cheery orange glaze is the perfect show stopper to serve up this holiday season!

Prep: 15 minCook: 40 minTotal: 55 min
Servings: 1 cake (10 slices 1x


Dry Ingredients

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp Cinnamon
  • 1/2 tsp ginger
  • 1 pinch Nutmeg

Wet Ingredients

  • 5 eggs
  • 1/2 cup melted unsalted butter or coconut oil
  • 3/4 cup maple syrup
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 2 tbsp orange juice 1/2 an orange

Add Ins

  • Zest of 2 oranges
  • 1 1/2 cups fresh (or frozen, but thawed) cranberries

Glaze Ingredients

  • Juice of 1/2 orange
  • 1 1/3 cups powdered sugar


  1. Preheat the oven to 350 degrees and grab a bundt pan. If desired, butter and flour (with coconut flour) the inside of the bundt pan to prevent sticking.
  2. In a large bowl, mix together the dry ingredients and set aside.
  3. In another bowl, whisk together all of the wet ingredients until the eggs are fully combined.
  4. Add the wet to the dry ingredients and stir the cake batter together. It will be thick!
  5. Lastly, add the orange zest and cranberries. Mix the batter until the fruit is evenly distributed and add to the cake tin.
  6. Bake for 40-45 minutes or until a toothpick comes out clean.
  7. Leave to cool in the bundt pan for 10 minutes before flipping out onto a cooling rack and cooling completely before coating in the glaze!
  8. To make the glaze, simply whisk the orange juice and powdered sugar until a thick, smooth glaze forms. Drizzle over the cake and serve!


Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

***I would store this cake in the fridge because of the orange juice in the glaze and the extra moisture from the cranberries. It should keep in an airtight container for up to a week. It also freezes beautifully!

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 342
  • Sugar: 37g
  • Sodium: 158mg
  • Fat: 14.9g
  • Saturated Fat: 7.3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 6.2g
  • Protein: 6.4g
  • Cholesterol: 106mg
© The Toasted Pine Nut