Ingredients

Cake:
• 2 cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp baking powder
• ½ tsp sea salt
• Zest of 1 large orange (about 1½ tbsp)
• 3 large eggs
• ¾ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—adds caramel depth)
• ⅓ cup unsweetened applesauce
• ¼ cup melted coconut oil or butter
• 2 tbsp fresh orange juice
• 1½ tsp pure vanilla extract
• 1¼ cups fresh or frozen cranberries (halved if large, tossed in 1 tsp coconut flour to prevent sinking)

Orange Glaze:
• ¾ cup powdered monk fruit blend
• 1½–2 tbsp fresh orange juice (start with 1½, add drop by drop)
• Optional: ¼ tsp orange extract for extra brightness

Instructions

Preheat oven to 350°F (175°C). Generously grease & flour a 10-cup Bundt pan (coconut flour works great).
Whisk almond flour, coconut flour, baking powder, and salt. Stir in orange zest.
In a bowl, beat eggs and brown sugar substitute 2–3 min until pale and slightly thickened.
Mix in applesauce, oil, orange juice, and vanilla. Fold in dry ingredients until just combined. Gently fold in cranberries.
Pour batter into pan. Tap gently to release air bubbles.
Bake 40–48 min until golden and a toothpick comes out clean (edges pull slightly from pan).
Cool in pan 15 min, then invert onto a wire rack. Cool completely.
Glaze: Whisk powdered sweetener and 1½ tbsp orange juice. Add more juice drop by drop until thick but pourable. Drizzle over cooled cake. Let set 30 min.