Preheat the oven to 350 degrees.
Separate eggs. Add the egg whites to a large bowl. Whip until they form still peaks.
Combine the egg yolks and oil in a small bowl. Mix well. Add the lemon juice.
In a large bowl, add the gluten free flour blend and sugar. Whisk to blend.
Add yogurt, egg yolk mixture, vanilla, zest, cranberries, and coconut milk to a bowl. Mix well.
Pour the yogurt mixture into the stiff egg whites and gently fold together.
Pour into a greased springform pan. Spread out the batter so the top is flat.
Put the springform pan onto another pan in case of leaks or drips.
Bake for 30 minutes until the top is golden brown.