Kat Can Cook

0 Preheat oven to 350 Degrees F.
1 Spray a 12-cup bundt pan with nonstick baking spray.
2 Using an electric mixer, cream together the coconut oil, granulated sugar, vanilla and orange zest until light and fluffy, about 2 minutes.
3 Add the eggs one at a time, beating after each egg and scraping down sides of bowl as needed.  Add almond milk and orange juice and mix briefly to combine.
4 In a separate bowl, stir together the flours, baking soda, baking powder, and salt.  
5 Add 1/3 of the flour mixture to the liquids, beat on low to combine, and continue until it's all mixed together.  This will prevent the flour from flying all over the kitchen! 
6 Stir in the cranberries by hand.
7 Transfer batter to the prepared pan and bake on a baking sheet until a cake tester comes out just clean, 60-70 minutes.
8 Move pan to a wire rack to cool for 20 minutes, then remove cake from the pan and leave to cool completely.
9 Dust cooled cake with the powdered sugar and serve.