Preheat oven to 350 Degrees F.
Spray a 12-cup bundt pan with nonstick baking spray.
Using an electric mixer, cream together the coconut oil, granulated sugar, vanilla and orange zest until light and fluffy, about 2 minutes.
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.
In a separate bowl, stir together the flours, baking soda, baking powder, and salt.
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!
Stir in the cranberries by hand.
Transfer batter to the prepared pan and bake on a baking sheet until a cake tester comes out just clean, 60-70 minutes.
Move pan to a wire rack to cool for 20 minutes, then remove cake from the pan and leave to cool completely.
Dust cooled cake with the powdered sugar and serve.