Whisk together the flour, flaxseed meal, almonds, coconut, cranberries, baking powder and salt in a bowl.
In another bowl, combine the evaporated cane juice, oil and vanilla. Slowly stir in the soy milk until incorporated. Pour the dry ingredients into the wet and mix with a spatula until it is all mixed together, but careful not to over mix.
Pour ingredients into a greased 9-inch round pan. Bake at 350°F for 30-40 minutes. Top of the cake should spring back when touched.