Preheat an oven to 325 degrees Fahrenheit and grease your bundt pan.
In a large bowl, combine the almond flour, coconut flour, baking powder and salt. Mix well until it is well combined.
In a separate bowl, add the softened butter and Steviva. beat until it has become fluffy. Beat in the eggs one at a time, then add in the orange zest, vanilla and orange juice and mix until well combined.
Add the wet mixture into the dry mixture and beat. Add in the almond milk and beat until combined.
Fold in the cranberries. Spoon the batter into the bundt pan and spread evenly.
Bake for 45-60 minutes, or until the cake has become a golden brown and is firm. Remove from oven and let cool, then carefully flip onto a cooling rack.
To make the icing: Pulse the steviva in a blender until it has become a fine powder. Add the coconut butter, steviva, almond milk and orange juice to a small bowl and whisk until it has become smooth and thick.
Drizzle the icing over the top of the cake. Top with dried cranberries and sliced almonds (if desired). Let the icing harden. Then slice and enjoy!
Your coconut butter may be fairly solid. You can microwave it for 30 seconds to soften it so it is easier to work with.