Preheat your over at 180C
In a large bowl, whisk together the flour, ground almond, baking powder and baking soda. Then set aside
In a mixing bowl, mix together the non-dairy milk. oil. ground flaxseeds, sugar, vanilla extract, lemon zest and vinegar
Sift the flour mixture into the wet mixture and stir until combined, make sure to not overmix
Transfer the better into the prepare pan and set aside for 5 minutes
Dot the raspberries over the top and bake for 45 minutes
Insert a knife into the center, if it comes out clean your cake is ready!
Let your cake cool completely, then top with the pomegranate seeds and enjoy
