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

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“This is a much healthier version of a classic bundt cake. For those with food allergies or who are looking to decrease fat/cholesterol intake, this recipe is egg-free and fat-free. This cake turns out moist with bits of apple and tart cranberry nestled within tender vanilla cake with warm autumnal spices. (Made for a dear relative, who has an egg allergy and was facing gall bladder attacks at the time this recipe was created).”

Ingredients Nutrition


  1. Cake:
  2. Preheat oven to 350°F.
  3. Prepare a 10-cup bundt pan by spraying with fat-free cooking spray and lightly dusting with flour.
  4. 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.
  5. Combine dry ingredients in a separate bowl and whisk together well. Slowly add into wet mixture, whisking until thoroughly combined.
  6. Fold apples and cranberries into the batter.
  7. Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
  8. Bake for 40-45 minutes or until a cake tester inserted into cake comes out clean.
  9. Cool on a wire rack for 30 minutes and turn out onto a cake pedestal or plate.
  10. Glaze:
  11. 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.
  12. Spoon evenly over cake.
  13. Garnish:
  14. If desired, place cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation.

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