Preheat your oven to 177 Celsius (350F).

Grease two 20cm x 10cm loaf cake tins with cold vegan butter. Set aside.

In a small bowl, mix the flour and brown sugar.

Now, press the vegan butter into the flour and sugar with the bottom of a fork until it is crumbly like breadcrumbs. You can use your hands if you prefer. Cover and place the streusel into the fridge until you need it.  

Mix the apple cider vinegar and the soy milk. This will create your vegan buttermilk. Set the buttermilk aside for 7-8 minutes to curdle. Measure out the other ingredients for the recipe while you wait.

Add the flour, sugar, baking powder, baking soda and salt to a mixing bowl and combine.

Pour in the soy milk. It should have curdled. Also add the canola oil, vanilla extract, maple syrup and most of the raspberries. Save some for the top. Gently fold the dry ingredients into the wet without mixing too much. Keep folding until the flour pockets are gone.

Equally, pour your cake batter into the two cake tins. Sprinkle the almonds and the last few raspberries on top of them both along with the streusel. 

Bake in the centre of the oven for 20 minutes. A skewer will come out of the cake clean when it is ready.

Allow the two baked cake halves to cool in their tins for 15 minutes. After that, transfer them over to a cooling rack to cool completely.

Sift some powdered sugar on top to garnish and enjoy.