Preheat the oven to 180 degrees Celsius and grease the Bundt cake mould with coconut oil.
In a small bowl mix together the almond milk, lemon juice and apple puree. Set aside.
Weigh the flours and sift into a medium bowl with the baking powder, bicarb and salt.
In a large bowl cream together the coconut oil, coconut sugar and vanilla extract until it turns slightly pale and is well amalgamated.
Add half of the flour mix to the coconut and combine.
Gradually add the almond milk, mixing after each addition until fully combined.
Add the remaining flour and mix until just combined.
Then add the raspberries.
It’s important not to overmix here so that the raspberries stay intact and the sponge stays light!
Pour the mixture into the mould and flatten the surface with the back of a spoon.
Bake on the middle shelf for 45 - 60 minutes but check after 40 minutes to see how it’s doing.
Test by inserting a skewer or knife in the middle.
f it comes out clean, its ready!
Leave to cool completely in the mould, then turn out onto a cooling rack and remove from the mould.
Decorate the cake with melted vegan white chocolate and freeze-dried raspberries.