Zesty Clementine Bundt Cake With Vanilla Frosting & Cranberry Compote


- Media Credit: Addicted To Dates
A festive classic guaranteed to impress family and friends on Christmas Day
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  • 2 cups plain flour sifted
  • ¾ cup of coconut sugar
  • ¼ cup vegan butter cut into cubes
  • tbsp baking powder
  • Juice and zest of 4 Clementines organic
  • 250 ml sparkling water
  • 1 tsp vanilla bean paste
  • 1 tsp orange blossom water
  • ¼ cup of coconut yogurt
Vanilla Icing
  • 2 cups icing sugar
  • 2 tbsp coconut oil melted
  • ¼ cup of water
  • ½ tsp vanilla bean paste
Cranberry Compote
  • 2 cups cranberries
  • ½ cup of coconut sugar
  • ½ cup of water
  • ½ tsp cinnamon
  • 1 stick cinnamon
  • 3 x star anise


  • Preheat your oven to 180 degrees Celsius.
  • Add the flour to a large bowl along with the vegan butter. Rub the butter into the flour using your fingertips until the mixture reaches a bread crumb consistency.
  • Stir in the remaining ingredients, and mix gently. Be careful not to over-mix as this will prevent the cake from rising. I used a silicone cake mould for this recipe, but if you are using a regular one, make sure you grease it with some vegan butter and a light dusting of flour.
  • Transfer the cake batter into the bundt cake mould and bake in the oven for 35-45 minutes.
  • To check if the cake is ready, pierce the cake with a knife. If the knife comes out clean, then the cake is ready.
  • Once baked remove from the cake mould/tin and sit the cake on a cooling rack. Allow it to come down to room temperature.
  • To make the cranberry compote, simply combine all the ingredients in a pan and bring to the boil. Bring the mixture down to a simmer and allow it to cook for 8-10 minutes until all the cranberries have softened down.
  • Remove the pan from the heat and allow it to cool. Remove the star anise and cinnamon sticks before serving.
  • To make the vanilla icing, whisk all the ingredients together in a large bowl until combined.
  • Once the cake has cooled you can pour or drizzle the icing on top. Serve with a side of cranberry compote
This recipe was republished with permission from Addicted To Dates. Find the original recipe here.

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