Are you craving something sweet? This Gluten-Free Cranberry Bundt Cake with cream cheese is a game-changer. It’s got that perfect combo of tart cranberries and creamy goodness. Moist, flavorful, and just the right amount of sweetness – this cake is all about simple indulgence.

A close up picture of the sliced bundt cake so you can see the fresh cranberries inside.

Whether celebrating the holidays or just treating yourself, a slice of this bundt cake is a tasty way to hit the spot! If you enjoy making bundt cakes, try this Gluten-Free Orange Poppy Seed Bundt Cake recipe, too!

Fresh cranberries are only available during the fall and winter, especially during the holiday season. Making cranberry cakes allows individuals to embrace the season’s flavors and add a festive touch to their baking. The tartness of cranberries adds a unique flavor to cakes. Combined with the cake batter’s sweetness and cream cheese, it creates a well-balanced flavor.

My cranberry cake recipe is simple and doesn’t require complex techniques. This makes it perfect for both novice and experienced bakers. If you love baking with cranberries, I have lots of delicious Gluten Free Cranberry Recipes to make!

Allergen Information:

This cake is gluten-free, nut-free, and soy-free. To make this recipe dairy-free, use plant-based butter and cream cheese. I like Smart Balance Butter and Kite Hill Cream Cheese, but other brands should also work. To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.

Ingredient Notes:

  • Gluten Free Flour Blend – I used King Arthur Measure for Measure to test this recipe. Other blends should work, but you may need to add more flour or liquid depending on how starchy your blend is.
  • Xanthan Gum – If your blend doesn’t contain xanthan or guar gum, add one teaspoon.
  • Sugar and Salt
  • Baking Powder and Baking Soda
  • Eggs – Use size large eggs.
  • Butter – Use unsalted butter.
  • Cream Cheese – I used full-fat cream cheese. Let it sit out to come to room temperature.
  • Milk or Non-Dairy Milk – I used Oatly oat milk to make my recipe. Other types of non-dairy milk and regular milk will also work.
  • Cranberries – Use fresh or frozen. If you use frozen, thaw them and drain the juice.
  • Orange Zest

If you want more holiday recipes, here are more of my gluten free Thanksgiving Recipes.

The top view of a slice of cranberry bundt cake on a small white plate.

Tips For Sucess:

  • Do not use a stand mixer to make this cake. This will overmix the batter, leaving you with a denser cake. I always recommend mixing by hand, gently, to preserve the air bubbles in the cake batter.
  • Melt your butter, then add the room-temperature cream cheese to the hot butter. Use a whisk or electric mixer to whip it. This will help melt your cream cheese into a smooth mixture.

How To Make Cranberry Bundt Cake:

Photos of steps 1 and 2 in making the bundt cake.

Step 1: Add the gluten free flour blend, sugar, baking soda, baking powder, and salt to a large mixing bowl. Whisk to blend.

Step 2: Melt your butter in a microwave-safe dish. Add the cream cheese and whip it with the eggs, orange zest, and milk. (Note: I had Valencia oranges, so the zest is a little green in color.)

Photos of steps 3 and 4 making the cake.

Step 3: Whip the wet ingredients until creamy. You can use a whisk or electric mixer.

Step 4: Add the cranberries and pour the wet ingredients into the dry ingredients.

This is a photo of what your cake batter will look like.

This is what your cake batter should look like. Remember that every gluten free flour blend has a different starch-to-grain ratio, and this will affect the moisture level. If your cake batter is runny, add more flour. If your batter is thicker, add more milk.

Photos of the cake batter and the baked cake in the bundt pan.

Step 5: Spray your bundt cake pan with gluten-free, non-stick spray. Add the batter. I preheat the oven to 350º F so the cake batter can sit for a few minutes. This rest softens the rice flour in the batter time, eliminating grit.

Step 6: Bake the gluten-free cranberry bundt cake for 50-60 minutes, depending on your bundt cake pan size. (I used a 10 1/2-inch bundt pan.)

🔑 Sandi says: To test if the cake is fully baked, insert a toothpick into the cake. If the toothpick comes out clean, it is ready. If you see crumbs or batter, the cake needs to be baked longer.

Step 7: Remove the cake to a cooling rack. Let the cake sit in the pan for 5 minutes. Then, gently tip the cake onto the cooling rack so that the cake comes out onto the rack. Let the cake fully cool before slicing.

Step 8: Dust the top of the cake with powdered sugar. If you prefer to frost your cake, use the frosting recipe in my Gluten Free Gingerbread Bundt Cake recipe.

A picture of the cranberry bundt cake on a cooling rack. The cake is dusted with powdered sugar.

Recipe FAQ:

Can you use dried cranberries in this cake?

Dried cranberries work, but they take away from the overall flavor of this cake. Fresh cranberries add a special tanginess that works nicely with the creamy cake.

What size pan do you bake this cake in?

I baked my cake in a 10 1/2-inch bundt pan. You can also bake this gluten free cranberry cake with cream cheese in a loaf pan.

How do you store a gluten free bundt cake?

Store this gluten free cranberry bundt cake in the refrigerator. This airtight cake container will prevent it from drying out. It will keep fresh for up to 3 days. I prefer to slice the cooled cake and freeze the slices in a freezer-safe container or bag.

More Gluten Free Cranberry Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A close up picture of the sliced bundt cake so you can see the fresh cranberries inside.

Decadent Gluten Free Cranberry Bundt Cake

Sandi Gaertner
This recipe makes an incredibly moist, decadent gluten free cranberry bundt cake. The batter has cream cheese, which adds a delicious creaminess to the cake.
5 from 5 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 18 slices
Calories 222 kcal

Ingredients
  

  • 2 ½ cups gluten free flour blend * see note
  • 1 ¼ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 8 ounces cream cheese room temperature
  • ½ cup unsalted butter
  • 4 large eggs
  • 2 tablespoons orange zest
  • 2 teaspoons pure vanilla extract
  • ½ cup milk or non-dairy milk
  • 1 ¾ cups fresh cranberries

Instructions
 

  • Wash the cranberries and pick any out that are mushy.
  • Add the gluten free flour blend, sugar, baking soda, baking powder, and salt to a large mixing bowl. Whisk to blend.
  • Melt your butter in a microwave-safe dish. Add the cream cheese and whip it with the eggs, orange zest, and milk. 
  • Whip the wet ingredients until creamy. You can use a whisk or electric mixer.
  • Add the cranberries and pour the wet ingredients into the dry ingredients.
  • Spray your bundt cake pan with gluten-free, non-stick spray. Add the batter. I preheat the oven to 350º F so the cake batter can sit for a few minutes. This rest softens the rice flour in the batter time, eliminating grit.
  • Bake the cake for 50-60 minutes. The baking time may vary depending on the size of your bundt pan.
  • To test if the cake is fully baked, insert a toothpick into the cake. If the toothpick comes out clean, it is ready. If you see crumbs or batter, the cake must be baked longer.
  • Remove the cake to a cooling rack. Let the cake sit in the pan for 5 minutes. Then, gently tip the cake onto the cooling rack so that the cake comes out onto the rack. Let the cake fully cool before slicing.
  • Dust the top of the cake with powdered sugar.

Notes

  1. I tested this recipe with King Arthur Measure for Measure. Other blends should work, but you may need to add more flour or liquid depending on the level of starch in the blend you use.
  2. If your blend doesn’t contain xanthan or guar gum, add 1 teaspoon.
  3. You can use plant-based, non-dairy milk or regular milk. I used Oatly oat milk.
  4. I used a 10 1/2-inch size bundt pan.
  5. Store the cake in the refrigerator. It should keep fresh for up to 3 days. I prefer slicing the cooled cake and freezing the slices in a freezer-safe zip bag.
Substitutions:
  • To make this recipe dairy-free, use plant-based butter and cream cheese. I like Smart Balance Butter and Kite Hill Cream Cheese, but other brands should also work.
  • To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 222kcalCarbohydrates: 28gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 63mgSodium: 150mgPotassium: 73mgFiber: 2gSugar: 16gVitamin A: 396IUVitamin C: 1mgCalcium: 49mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




2 Comments

  1. 5 stars
    This is a fabulous recipe. So easy and yummy. My non-GF people loved it too. I frosted it sparingly with a cranberry cream cheese frosting.