Preheat oven to 350 degrees. Grease and lightly flour (using sorghum flour) 2 round cake pans. Set aside.
In a stand mixer or using a large mixing bowl with handheld mixer, cream together butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating on low for 30 seconds after each addition. Add almond extract and mix until incorporated.
In a separate small mixing bowl, sift together salt, baking powder, baking soda, xanthan gum, coconut flour, brown rice flour, sorghum flour, potato starch, and tapioca starch. Add half of this dry mixture to batter and mix on low until smooth.
Add milk, clementine juice, and zest to batter and mix until incorporated. Add remaining sifted dry ingredients to the batter and mix until smooth.
In a microwave safe bowl, heat white chocolate chips at 50% power for 45 seconds. Remove and stir. Continue stirring until smooth. If chocolate isn't smooth after at least a minute of stirring, return to the microwave at 50% power for 15 second intervals.
Fold melted white chocolate into the batter and mix until evenly distributed.
Pour half of cake batter into one pan, and the other half into the other. Stir cranberry sauce to break up and jelly pieces. Drop dollups of cranberry sauce scattered over the tops of each cake, about 1/2 cup total for each cake. Using a knife, swirl cranberry sauce into batter for marbled effect.
Bake cakes at 350 degrees for 30-35 minutes or until tops spring back at the touch of a finger and toothpick inserted into middle of cakes comes out clean. Make sure to test in a spot without cranberries.
Remove from oven and allow to cool in pans on a cooling rack for 15-20 minutes. Carefully flip cakes out of pans, invert right side up, and allow to completely cool on cooling racks before assembling.
To make the ganache, mix together 3 tablespoons clementine juice with 3 tablespoons heavy cream in a microwave safe dish. Heat on high for 45 seconds. Remove from microwave and stir. Pour 1 cup white chocolate chips into heated mixture and stir until chocolate melts and is completely smooth. Add in additional cup of chocolate chips and stir until coated with melted mixture. Return to microwave and heat at 50% power for 30 seconds. Remove and stir for 1 minute. Return to microwave for additional 15 second intervals, stirring in between, until ganache is smooth. Stir in 1 teaspoon of clementine zest. Allow ganache to cool to touch.
To assemble cake, place one cake on a platter and pour 1/2 ganache over the top in the middle of the cake. Spread ganache up to 1/4" away from the edge. Place second cake on top. Pour remaining ganache over the top in the middle of the cake. Spread ganache to the edge of the cake.
Decorate cake as desired and serve at room temperature. Store cake covered in fridge for 3-5 days or in freezer for up to 3 months.
Gluten Free Cranberry Clementine Cake with White Chocolate Ganache was originally written by Leigh Anne Wilkes at https://www.yourhomebasedmom.com/gluten-free-cranberry-clementine-cake-with-white-chocolate-ganache/.