Preheat the oven to 350 Degrees. Lightly grease two 6-inch cake pans or one 9-inch cake pan. Line them with parchment paper and set aside.
To make the cranberry compote: Place cranberries, maple syrup and salt in a small saucepan. Cook over medium-high heat for 8-10 minutes. The cranberries will start to pop. Mash them lightly and set aside to cool.
To make the gingerbread cake batter: Place the butter, coconut sugar, maple syrup in a small saucepan. Cook, stirring occasionally, in medium heat until butter completely melts (but not burns), 10 minutes or so. Set aside to cool.
Place eggs, almond butter, coconut flour, cocoa powder, ground ginger, lemon zest, lemon juice, vanilla extract, baking soda, ground cinnamon, ground cardamom, and salt in the bowl of a food processor. Blend for 30 seconds on high speed, or until fully combined. Add the melted coconut sugar-butter mixture and blend for another 30 seconds or until the batter is smooth. You might want to stop a few times to scrape the sides of the bowl to make sure everything is fully combined.
Set aside half of the cranberry mixture to use as garnish later on.
If you are using two 6-inch cake pans, divide the batter amongst the pans. Drop bits of the remaining cranberry compote all around the pans and them swirl around with a knife until mostly incorporated.
Bake for 20 minutes or until a toothpick inserted in the middle comes out almost clean. If using one 9-inch cake pan, please read the notes below.
Let the cakes cool in their respective pans for 30 minutes on a wire rack. Then using a knife, gently loosen the cakes from the sides of the pans. Turn the pans over to get the cakes out and let them cool completely.
To Assemble: Layer the cakes with whipped cream. Top them off with the reserved cranberry compote.
Slice and serve.