This Vegan Cranberry Apple Bundt Cake is topped with a luscious vegan cream cheese frosting and sparkling fresh cranberries!
Hello friends! I’m thrilled to share this Vegan Cranberry Apple Bundt Cake with Cream Cheese Frosting, a cozy, fruit-filled cake that works beautifully for both fall and the holidays. It’s simple to prepare, uses straightforward vegan swaps, and delivers bright cranberry and tender apple flavors. I made this recently and it disappeared fast—definitely a crowd-pleaser.
Now that I’m finished with my exam season, I have more time to focus on the blog and experiment with new content. This bundt cake is one I want to feature more because it’s easy to make, requires just a few steps, and showcases seasonal fruit. The recipe uses common vegan ingredients and comes together quickly—perfect for sharing with friends and family.
Two elements make this cake especially delightful. First is the vegan cream cheese frosting—my usual cream cheese frosting adapted 1:1 for vegan ingredients. The texture is slightly softer than a traditional version, which works nicely draped over a bundt. It’s easy to make with vegan cream cheese, vegan butter (or neutral shortening), powdered sugar, and a touch of vanilla and almond extracts. Second, sugared cranberries add a sparkling, festive finish and are very simple to prepare.
I enjoyed collaborating with other bloggers for this cranberry-themed event—there are many creative recipes that pair well with this cake, from pies to cookies and savory bites. If you’re putting together a holiday spread, this bundt cake fits right in.
- Square Meal Round Table – Cranberry Orange Streusel Pie
- Easy and Delish – Avocado Cranberry Hummus Dip
- The Cooking of Joy – Cranberry Curd Tart
- Jessie Sheehan Bakes – Cranberry Buckle
- Ciao Chow Bambina – Cranberry Pecan Cracker Spread
- Baking The Goods – Cranberry Apple Brown Butter Crumble Pie
- Katiebird Bakes – Cranberry Sauce Breakfast Rolls
- Crumb Top Baking – Cranberry Orange Overnight Oatmeal Muffins
- The Baking Fairy – Vegan Cranberry Apple Bundt Cake
- You Can Live Rich On Less – Cranberry Cherry Tarts
- Sift & Simmer – White Chocolate Cranberry Cookies
- Ronnie Fein – Baked Goat Cheese with Honey Sauce and Cranberries
- Lemon Thyme and Ginger – French Toast with Apple Cranberry Compote
- Hola Jalapeño – Cranberry Agua Fresca with Mint and Lime
- Susannah Chen – Cranberry Pico de Gallo
- Katherine in Brooklyn – Cranberry Cinnamon Buns
- Pie Girl Bakes – Dark Chocolate Chunk Cranberry Cookies
- Clean Plate Club – Glazed Cream Puffs with Cranberry Buttercream
- Tiny Kitchen Capers – White Chocolate Cranberry Oatmeal Cookies
- Le Petit Eats – Dark Chocolate Tart with Cinnamon Sugared Cranberry
- Prickly Fresh – Cranberry Crostini with Prosciutto & Port Salut
- Zestful Kitchen – Naturally Sweetened Cranberry Curd
- Simple and Sweet Food – Fresh Ricotta and Spiced Cranberry Crostini
- Frosting and Fettuccine – Cranberry Cheesecake Bars
- Cosette’s Kitchen – Orange Cranberry Scones
I hope this roundup inspires you to try the vegan cranberry apple bundt cake. My family loved it—and they had no idea it was vegan!
P.S. The swirly bundt pan I used is slightly smaller than a standard pan, so the batter didn’t completely fill it. If you’d like a larger cake, increase the recipe by 1.5x.
vegan cranberry apple bundt cake with cream cheese frosting
Ingredients
- for the cake
- 2 tablespoon ground flaxseed + 6 tablespoon water
- 1 cup granulated sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegan butter at room temperature
- ⅓ cup nondairy yogurt (I used Ripple)
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon
- ⅔ cup unsweetened nondairy milk
- 1 ½ cups fresh apple pieces
- 2 cups fresh cranberries
- for the frosting
- 8 tablespoon vegan butter
- 8 oz vegan cream cheese (I used Go Veggie)
- 1 lb powdered sugar
- 1 tablespoon vanilla extract
- ½ tablespoon almond extract
- pinch of salt
Instructions
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Preheat the oven to 350°F and spray a bundt pan with nonstick baking spray.
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Whisk ground flaxseed with water in a small bowl and set aside to thicken.
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In a mixer bowl, combine flour, baking powder, baking soda, cinnamon, salt, and sugar.
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Add the vegan butter and beat on low until the mixture resembles coarse crumbs.
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Whisk together oil, flax mixture, nondairy yogurt, and vanilla in a small bowl, then add to the dry ingredients and mix until combined.
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Pour in the nondairy milk and beat on medium-low until the batter is smooth and creamy.
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Fold in the apple pieces and cranberries until evenly distributed.
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Pour the batter into the prepared pan and bake 45–50 minutes, or until the center is set and a toothpick comes out clean.
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While the cake bakes, prepare the frosting. In a mixer fitted with the paddle attachment, cream together the vegan butter and vegan cream cheese until smooth.
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Add almond and vanilla extracts, then gradually beat in the powdered sugar until fully incorporated. Taste before adding more salt, as vegan butter can be salty.
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When the cake is done, let it cool briefly in the pan, then turn it out onto a plate to finish cooling.
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Once the cake is completely cool, spread the frosting and top with sugared cranberries. Serve and enjoy!
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