Preheat your oven to 350°F (175°C) and grease a bundt pan with vegan butter or cooking spray, then sprinkle it lightly with flour or sugar.

In a small bowl, combine lemon juice with unsweetened plant milk and let it sit for 10 minutes to create vegan buttermilk.

In a large mixing bowl, whisk together gluten-free flour, baking powder, and salt.

Gently toss fresh raspberries in a tablespoon of gluten-free flour.

In a large mixing bowl, beat vegan butter, cane sugar, and coconut sugar until light and fluffy, then blend in eggs and vanilla extract.

Gradually add the dry mixture to the butter and sugar mixture, alternating with the prepared vegan buttermilk.

Fold in the coated raspberries and vegan white chocolate chips.

Pour half of the batter into the bundt pan, swirl in raspberry jam, then add the remaining batter.

Bake for 60 to 70 minutes, checking with a knife for doneness.

Let the cake cool for about 10 minutes before inverting it onto a wire rack.

Melt vegan white chocolate chips with plant milk, whisking in powdered sugar until smooth.

Pour the ganache over the cooled cake and garnish with fresh raspberries.