Get ready to transform your baking game with the most irresistible gluten-free dessert that's about to become your new obsession! This cranberry ginger and coconut Bundt cake is not just a recipe—it's a culinary adventure that combines tangy cranberries, spicy crystallized ginger, and luscious coconut in one show-stopping cake that will have everyone begging for seconds. Whether you're a gluten-free baker or simply someone who loves mind-blowing flavor combinations, this cake promises to be a game-changer in your dessert repertoire.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Gluten Free
Serves: 10 servings
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1/2 cup coconut milk
- 1 cup fresh cranberries
- 1/4 cup crystallized ginger, chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan with gluten-free flour to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
- Pour in the coconut milk and vanilla extract, and continue to mix until the batter is smooth and well combined.
- In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the fresh cranberries and chopped crystallized ginger gently using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to create an even layer.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the Bundt pan from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once the cake is completely cooled, you can dust it with powdered sugar or drizzle a simple glaze made from powdered sugar and coconut milk for added sweetness, if desired.
- Slice the cake and serve. Enjoy your delicious gluten-free cranberry ginger and coconut Bundt cake!
Tips
- Always ensure your butter and eggs are at room temperature for smoother mixing and better cake texture.
- When greasing your Bundt pan, use a pastry brush to get into all the intricate pan grooves, preventing any potential sticking.
- Don't overmix your batter—mix just until ingredients are combined to keep the cake tender.
- For extra moisture, consider brushing the cooled cake with a light coconut milk glaze.
- To prevent cranberries from sinking, toss them lightly in a bit of flour before folding into the batter.
- Let the cake cool completely before removing from the pan to maintain its beautiful Bundt shape.
- Store the cake in an airtight container to maintain its moisture and freshness for up to 3-4 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 85mg
