For the Cake:

1. Preheat oven to 350℉. Spray a 12-cup bundt pan generously with cooking spray or grease with coconut oil. Take a spoonful of gluten-free flour and sprinkle it evenly in the pan. Pick up the pan and gently tap the sides of the pan while rotating it to spread the flour. Set aside. 
2. In a mixing bowl, whisk together the almond flour, gluten-free flour, baking soda, baking powder, and cane sugar.
3. Add the eggs, olive oil and apple cider vinegar and mix well.
4. Add the orange juice and zest and mix into the batter.
5. Fold in the fresh cranberries. Pour the batter into the prepared bundt pan and smooth the batter with a spatula to evenly fill the pan.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool completely. Slide a spatula around the edges of the cake pan to loosen the cake from the sides. Place a plate or serving platter over the top of the pan, flip the pan over onto the plate and remove the pan. 

For the Simple Glaze:

1. In a small mixing bowl add the powdered sugar, orange juice, orange zest, and melted butter. Stir until a thin glaze forms. 
2. Drizzle the glaze over the completely cooled cake and garnish with sugared cranberries and fresh rosemary just before serving, if desired.