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Preheat the oven to 180C.
Whisk together the flour, salt, baking powder and sugar together in a large bowl.
In a separate bowl, whisk together the almond milk, vanilla bean paste, apple cider vinegar, and rapeseed oil.
Slowly pour the wet ingredients into the flour mixture, whisking as you go.
Fold in the frozen raspberries until well combined.
Pour into a greased loaf tin, and cook for 40-60 minutes.
In a large bowl, whisk the coconut cream and icing sugar together with an electric whisk.
Add the raspberries and whisk for 1 minute.
Refrigerate overnight, or for at least 6 hours and then gently top on top of the cake.
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