Karina's Apple Cake with Cranberries

Cranberries add a tart kick to this traditional style Jewish apple cake. It's a beautiful cake to make for the holidays. Or any day you feel like celebrating.
Dry ingredients:1 cup sorghum flour
1/2 cup buckwheat flour
1/4 cup tapioca starch or potato starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice or ground cloves
1 cup organic brown sugar
Wet ingredients:
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or 2 eggs)
1/2 cup light olive oil
1/2 cup applesauce
1/2 cup rice milk with 1/4 teaspoon light cider vinegar added
2 tablespoons agave (or honey, if not vegan)
2 teaspoons bourbon vanilla
Add-ins:2 rounded cups chopped apples
1/2 cup fresh cranberries, halved or chopped
Topping:Sprinkle of raw sugar

Preheat oven to 350 degrees F. Line a 9-inch round cake pan with greased parchment paper (or grease and lightly flour).
In a large mixing bowl, use a whisk to combine your dry ingredients: sorghum flour, buckwheat and tapioca flours, xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside
In a smaller bowl combine the wet ingredients: egg replacer, light olive oil, applesauce, rice milk with vinegar, agave, and vanilla. Whisk till combined.
Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth cake batter. Add half the apples and cranberries and stir in (keep some for the top). Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter. Sprinkle lightly with raw sugar. Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. Timing might also be influenced by the size of apples, etc.
Cool on a wire rack.This cake was divine slightly warm from the oven. If making ahead, I would freeze slices wrapped in foil. They reheat beautifully in the microwave- or- if you like your cake cold, it is delicious slightly chilled.
Serves 9 to 10

Thank you to the Gluten Free Goddess for great recipes.