Welcome the new year, or any special occasion, with this delightful cake that caters to a low-carb lifestyle without sacrificing flavor or festivity. Imagine a tender crumb, achieved through a blend of almond and coconut flour, creating a gluten-free canvas for a symphony of tastes and textures. At its heart lies a vibrant cranberry center, bursting with tartness that's beautifully complemented by the warmth of vanilla and the bright zest of orange.

Each bite offers a delightful contrast – the soft, yielding cake against the slightly chewy, jewel-toned cranberries. This cake is surprisingly versatile. Its moistness ensures it remains enjoyable for several days when stored properly, allowing you to savor a slice whenever the craving strikes.

For longer storage, individual slices can be frozen, preserving their delectable flavor for up to a month, making it a perfect make-ahead dessert for busy times. This cake is also incredibly adaptable to different dietary needs and preferences. Those following a vegan diet can easily substitute the butter with a plant-based alternative or coconut oil, and the eggs with a mixture of chia or flax seeds and water.

The result is a cake that's just as delicious and satisfying, proving that dietary restrictions don't have to limit your culinary creativity. While cranberries are the star of this particular rendition, feel free to experiment with other berries to create your own signature flavor. Strawberries, blackberries, raspberries, or blueberries all make excellent substitutes.

Just remember to adjust the citrus notes accordingly – lemon zest and extract pair exceptionally well with blueberries or blackberries, enhancing their inherent sweetness and adding a refreshing twist. The possibilities are endless, allowing you to tailor this cake to your own personal taste and the seasonal bounty available to you. Whether you're celebrating a special occasion or simply seeking a guilt-free treat, this cake is sure to impress with its exquisite flavor and elegant presentation.