Gluten Free White Chocolate Cranberry Bundt Cake
free from: gluten and dairy (low sugar)
This Gluten Free White Chocolate Cranberry Bundt Cake is the perfect winter cake. The flavors blend so well together, and who doesn’t love a bundt cake! It is also dairy free!
I’ve never been a big cranberry fan, but the tartness is actually perfect when paired with white chocolate.
Any 1-to-1 gluten free flour should work for this.
Depending on your white chocolate, this can be fully refined-sugar free as well.
This recipe makes 6-7 servings of Gluten Free White Chocolate Cranberry Bundt Cake:
- 1 ½ cups vegan butter, softened
- 1 1/2 cups monkfruit (or cane sugar)
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 6 eggs, room temp
- 3 cups gluten free flour
- 1 tablespoon vanilla
- 3/4 cup almond milk
- 1 cup cranberries, halved
- 1/2 cup df white chocolate chips
Preheat oven to 350F and grease your bundt pan. Then beat together monkfruit/sugar and butter until smooth. Gently mix in baking powder and salt. Add three of the eggs, one at a time and mixing in between each. Then add 1/2 cup flour and mix thoroughly. Add the last three eggs, one at a time and mixing in between each. Add another 1/2 cup flour and mix, then add milk and vanilla. Once mixed, slowly mix in the last two cups of flour. Once you have a well mixed, thick batter fold in the cranberries. Pour into your pan and smooth out evenly.
Bake for 45-50 minutes until a toothpick or fork come out clean. Let the pan cool upside down on a cooling rack for 5-10 minutes. Slowly pull the pan off the top, use a spatula to loosen the sides if needed. Then let completely cool.
Once fully cooled, melt white chocolate and drizzle on top. Then place extra cranberries on top. You can put in fridge to speed up the chocolate hardening but it will make the cake stiff and you’ll have to let it sit out for at least an hour before eating. Store in airtight container at room temp is ideal. Enjoy!!