Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, coconut oil, and salt. Mix until combined and crumbly. Set mixture aside until needed.
Preheat oven to 325° and line a 8x8 or 9x9 square pan with parchment paper. Set aside.
Make the cake. In a large bowl, combine almond flour, coconut flour, coconut sugar, salt, and baking soda. Mix well and break up any large chunks. Add in the eggs, vanilla, almond milk and coconut oil. Stir until everything is well combined and no dry spots remain. Scoop mixture into the pan and spread evenly. Top with cranberries, pressing them in gently.
Top with crumb mixture, covering the raspberries and making it as even as possible. Bake 50-55 minutes, until the edges are lightly brown and the center is set.
Make the glaze. First make sure the coconut butter is smooth. Microwave for 30-60 seconds and stir well if needed. Add 1/4 cup to a small bowl and add in the maple syrup and orange juice. Stir until smooth and drizzle over the cake.
Store cake covered in the fridge up to a week.