Line an 8x8 inch square pan with parchment paper. Preheat your oven to 350° F.
In a large bowl, add in the eggs, vanilla, almond milk and coconut oil.
Gently stir in your dry ingredients until a mixture forms. Scoop mixture into the pan and spread evenly. Top with cranberries, pressing them in gently.
Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, coconut oil, and salt. Mix until crumbly.
Top with crumb mixture, covering the cranberries. Bake 50-55 minutes, until the edges are lightly brown and the center is set.
Store the cake for up to a week in the fridge
