Preheat oven to 350°F.

Prepare Bundt pan.

Mix first five ingredients in a large mixing bowl using a hand mixer and beat until light and creamy, about 1-2 minutes.

Add the vegan sour cream and blend. Add the flour 1 cup at a time on low speed until all blended together.

Add the salt, soda, baking powder and lemon juice and mix until thoroughly blended.

Add cranberries and aquafaba by folding into batter until all mixture is completely combined.

Bake for 40 minutes, insert toothpick. When toothpicks come out clean cake is done. It usually takes 60 minutes.

Remove from oven when cake is done and cool at least 10 minutes before turning cake out of the pan.

Invert on a plate and cool completely.

Pour frosting onto cake and let drip onto the sides of cake. Garnish with extra sweetened cranberries and lemon zest. Serve!