Apple-Cranberry Bundt Cake (Egg-Free, Fat-Free)

READY IN: 45mins
SERVES: 10-12




  • Cake:
  • Preheat oven to 350°F.
  • Prepare a 10-cup bundt pan by spraying with fat-free cooking spray and lightly dusting with flour.
  • In a large bowl, stir together sugar and applesauce. Into a small bowl, wisk together cornstarch and warm water (the mixture will be quite dense but smooth). Add cornstarch mixture to applesauce mixture and whisk until combined. Then whisk in non-fat milk and vanilla.
  • Combine dry ingredients in a separate bowl and whisk together well. Slowly add into wet mixture, whisking until thoroughly combined.
  • Fold apples and cranberries into the batter.
  • Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
  • Bake for 40-45 minutes or until a cake tester inserted into cake comes out clean.
  • Cool on a wire rack for 30 minutes and turn out onto a cake pedestal or plate.
  • Glaze:
  • Place powdered sugar and cinnamon in a small bowl. Add vanilla and stir in milk one tablespoon at a time until smooth. If a thinner or thicker consistency is desired, add less or more milk as you wish.
  • Spoon evenly over cake.
  • Garnish:
  • If desired, place cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation.