Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside.
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.
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.
Top with cranberries, spreading them as evenly as possible. Sprinkle the 1 tablespoon of sugar over the cranberries and bake for 30-32 minutes.
Can stay at room temperature for 24 hours, covered. After 24 hours, store in air tight container in the fridge.
