Step 1

Preheat oven to 355°F (180°C). Grease an 8-inch (20cm) baking pan.

Step 2

In a large bowl, whisk together flour, ground almonds, baking powder, and baking soda. Set aside.

Step 3

In a mixing bowl, mix together non-dairy milk, orange juice, oil, ground flaxseeds, sugar, vanilla extract, lemon zest, and vinegar.

Step 4

Sift the flour mixture into the wet mixture and stir until just combined. (Please do not overmix!).

Step 5

Transfer the batter into the prepared pan and set aside for 5 mins.

Step 6

Dot the raspberries over the top and sprinkle the sliced almonds over. Bake for about 45 minutes or until an inserted toothpick into the center of the cake comes out clean. (If the top of the cake is browning too quickly in the oven, cover it with aluminum foil or baking paper. Keep an eye on it because the baking time may vary).

Step 7

Remove cake from oven and let cool completely.

Step 8

Dust with powdered sugar and pomegranate seeds, if you like.

Step 9

Enjoy!