Paleo Cranberry Orange Snack Cake

0 Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside.
1 In a large bowl, combine almond flour, coconut flour, coconut sugar, baking soda, cinnamon, and salt. Stir until fully combined, breaking up any lumps of almond flour as needed.
2 Add in eggs, coconut oil, almond milk, orange zest and juice, and vanilla. Stir until well mixed and no dry spots remain. Pour into prepared pan.
3 Top with cranberries, spreading them as evenly as possible. Sprinkle the 1 tablespoon of sugar over the cranberries and bake for 30-32 minutes.
4 Can stay at room temperature for 24 hours, covered. After 24 hours, store in air tight container in the fridge.