• Preheat oven to 350° F. Grease a 10”round cake pan or springform and line the bottom with parchment.
• Wash and dry cranberries. Throw away any that are soft. Toss cranberries with 1 tablespoon of the flour. Set aside.

Make streusel:

• In a small bowl, combine all streusel ingredients except water and oil. Stir to combine everything.
• Add water and oil and stir or crumble with your fingertips into small clumps. Set aside.

Make cake:

• In a large bowl, combine flour, baking powder, cinnamon, sugar, and salt. Stir to evenly distribute.
• Make a well in the center and add oat milk, oil, and orange zest. Stir until just incorporated and no flour streaks remain.
• Fold in the coated cranberries and chopped walnuts.
• Scrape into prepared pan and level out.
• Crumble the streusel on top so that it is in contact with the batter.
• Bake for 50-60 minutes, until golden brown on the edges, set in the center and skewer inserted comes out clean.
• Allow to cool in the pan for at least 30 minutes before transferring to a cooling rack.
• Best the same day or can be stored covered in the fridge for up to 3 days. Bring to room temperature before serving.