Preheat the oven to 325°F (170°C, or gas mark 3).

Lightly coat 4 mini Bundt cake pans or the cups of a standard muffin tin with nonstick cooking spray.

In a large-size bowl, whisk together the flour, arrowroot powder, baking powder, baking soda, and salt.

In a medium-size bowl, whisk together the almond milk, orange juice, vodka, triple sec, vanilla extract, canola oil, and agave nectar.

Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.

Fold in the cranberries.

Divide the batter among the prepared pans.

For mini Bundt pans, bake for 20 minutes, then cover with foil and bake for another 20 minutes, or until a toothpick inserted into the center comes out clean.

For a standard muffin tin, bake for 15 minutes, then cover with foil and bake for an additional 5 to 10 minutes.

Remove from the oven and cool on a wire rack for 30 minutes before removing from the pans.

Let the cakes cool completely before serving.