To make the cake, first preheat oven to 350F and spray a bundt pan with nonstick baking spray.

In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, cinnamon, salt, and sugar.

Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, vanilla extract extract, and add them to the dry ingredients. Mix until combined.

Finally, pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy.

Add in the apples and cranberries and mix to combine.

Pour batter into prepared pan and bake for 45-50 minutes, until cake is set in the center and a toothpick comes out clean.

While the cake bakes, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth and creamy.

Mix in the almond and vanilla extract, then add in the sugar, a bit at a time, until fully incorporated. Vegan butter tends to be salted so taste before adding any extra salt!

When cake is ready, let cool slightly in pan then flip out into a plate to finish cooling.

Once cake is completely cooled, frost as desired and decorate with the sugared cranberries {recipe link above}. Enjoy!