1. Preheat oven to 350 F and grease a 9″ round baking dish.
2. Combine gluten free flour, oat flour, salt, and baking powder in a medium size bowl and whisk throughly to remove any clumps.
3. Next, using a high-speed mixer (or hand mixer) combine almond milk, coconut oil (room temperature), eggs, honey, coconut sugar, and vanilla.
4. Continue to mix wet mixture on a medium speed until well combined.
5. Next, add dry mixture to wet mixture, and slowly continue mixing until well combined, and no clumps remain.
6. Gently fold your cranberries and walnut into the batter and pour batter into prepared baking pan.
7. Bake for roughly 35-40 minutes, or until the center of the batter has cooked through.
8. Once the cranberry pound cake has cooled throughly ice the cake with coconut icing in any pattern you prefer, or you could also simply sprinkle a little powdered sugar on top for a very mild sweetness.

Cream Cheese Icing

1. Using a high speed mixer or hand mixer, begin to whip the cream cheese icing ingredients together.
2. Whip on high for roughly 3-4 minutes or until smooth, and then scoop into an icing bag (can also use a ziplock bag).
3. Using a small round icing tip, or by simply cutting a small hole in the corner of a ziplock bag, ice the cake in whatever pattern you prefer.