Preheat oven to 350°F. Melt 1/4 cup vegan butter and pour it into a 9-inch pie plate. Sprinkle 1/2 cup brown sugar evenly over the butter, then add fresh cranberries.

In a large bowl, whisk together flour, granulated sugar, 3/4 cup brown sugar, xanthan gum, baking powder, baking soda, and salt.

In another bowl, whisk together vegetable oil, egg, yogurt, milk, vinegar, vanilla, and almond extract.

Pour the wet ingredients into the dry ingredients and mix until well combined.

Spread the batter evenly over the cranberries in the pie plate.

Bake for 45-55 minutes or until a cake tester comes out clean.

Cool for 10 minutes, then invert onto a plate. Serve warm or at room temperature. Leftovers can be stored covered at room temperature for several days.