Preheat oven to 350 degrees. Prepare bundt cake pan by spraying with nonstick cooking spray.
Coat cranberries with 1 tablespoon flour blend. Set aside.
Sift together remaining 2 1/2 cups flour, cinnamon, nutmeg, baking powder, baking soda and salt.
In large mixing bowl, combine coconut milk with vinegar. Let sit for a couple minutes to curdle.
Add sugar, brown sugar, oil, applesauce, maple syrup and vanilla to coconut milk. Stir in grated apples. Add flour mixture and blend until combined. Fold in cranberries.
Pour batter into the prepared bundt cake pan. Bake for 45-48 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes, then invert onto cooling rack to cool completely.
To make cinnamon glaze, mix together powdered sugar, melted vegan butter, 2 tablespoons coconut milk, cinnamon and vanilla. Add an additional tablespoon coconut milk if need. Beat until smooth.
Place glaze in pastry bag with circle tip to frost or simply pour over cooled cake. Slice and serve.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2013/11/gluten-free-vegan-apple-cranberry-bundt.html