Vegan Cranberry, Apricot & Almond Bundt Cake

You may have seen our Chai Poached Pear & Coconut Loaf recipe – now it’s time for another healthy festive recipe created by fellow blogger, The Healthy Beard and I. A delicious combination of dried apricot and cranberry chunks and a light almond sponge results in a taste of Christmas, plus made in a Bundt cake tin makes it look even more spectacular! As with our other recipes, this is gluten and dairy-free, contains no refined sugar and is vegan friendly. Let’s get baking!


For the cake –

  • ½ cup ground almonds or almond flour (we used Sukrin)
  • 4 cups oat flour (we used Quaker gluten-free oats and whizzed up in a blender to make our own flour)
  • 1 cup coconut sugar (we used The Coconut Company)
  • 2 tablespoons flaxseeds (we used Linwoods)
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 cups almond milk (we used Rude Health)
  • 1 teaspoon almond extract
  • ¼ cup maple syrup (we used Meridian Foods)
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons coconut oil, melted (we used The Groovy Food Company)
  • 1 cup dried cranberries (we used Whitworths)
  • 1 + ½ cups dried apricots, chopped (we used Whitworths)

For the decoration –

  • 4 tablespoons icing sugar (we used Sukrin zero icing for a sugar-free version!)
  • Dash of almond milk
  • Extra dried cranberries and dried apricots
  • Flaked almonds


Get baking!

  1. Preheat the oven to 180 degrees and grease a large bundt tin.
  2. Mix together the ground almonds/almond flour, oat flour, coconut sugar, flaxseeds, baking powder and bicarbonate of soda in a large bowl.
  3. Now pour in the almond milk, almond extract, maple syrup, coconut oil and apple cider vinegar and fold in to form a batter.
  4. Stir in the dried fruit to combine.
  5. Spoon this into your bundt tin and smooth out evenly. Bake for a total of 40 minutes until risen, golden and a skewer comes out clean. Leave to cool, then turn out onto a serving plate.
  6. Mix together the icing sugar with the almond milk and enough water to form a drizzling consistency.
  7. Spoon into a piping bag then drizzle over the cooled cake.
  8. Scatter over the extra dried fruit and almonds, then slice and serve!

Keep any remaining cake in an airtight container for up to 2 days.


Check our our other joint recipes here and follow The Healthy Beard on Instagram and Twitter for tasty vegan updates 🙂