• Preheat the oven to 350-degree Fahrenheit/180-degree Celsius. Oil and flour a 9-inch (or 10-cup) bundt cake pan.
• Whisk flour, baking powder, baking soda, salt, ground cardamom, ground cloves and ground ginger in bowl until well-mixed.
• Place orange zest in another bowl and rub it into the sugar with your fingers to release the aroma.
• Add the melted butter and use an electric hand mixer to beat the butter and sugar until fluffy, about a minute. You can also do this in the stand mixer.
• Stir in the applesauce and vanilla followed by the vegan yogurt.
• Use the electric mixer to mix the ingredients, about two minutes. Scrape down the sides and bottom of the bowl halfway through to make sure everything is well-integrated.
• Add the sugar-butter mixture to the bowl with the dry ingredients. Use a spatula to mix the ingredients, using a folding motion, until the dry ingredients are thoroughly incorporated and there is no visible flour in the bowl.
• Stir in the cranberries until they are mixed evenly through the batter.
• Scrape the cake batter into the prepared bundt pan and use the spatula to smooth the top.
• Bake in the preheated oven for 60 minutes or until a toothpick near the center of the cake comes out clean. Cool the cake in the pan for 10 minutes on a cooling rack, then unmold it on the rack and continue cooling.

Prepare the pink glaze

• Mix the sugar, juice and milk in a cup or bowl until the glaze is smooth and just slightly runny. Add a little more milk or juice if necessary. Pour the glaze over the cake after it has cooled completely.