Prepare the Jam: In a medium saucepan, combine raspberries, sugar, and cornstarch with water. Bring to a boil, then reduce heat and simmer for about 5 minutes until thickened.

Make the Dough: In a mixing bowl, combine flour, warm dairy-free milk, melted vegan butter, sugar, yeast, cinnamon, nutmeg, and salt. Mix until a soft dough forms.

First Rise: Transfer the dough to a greased bowl, cover, and let it rise in a warm spot for at least 1 hour or until doubled in size.

Shape the Babka: Roll the dough into a rectangle, spread the jam, roll it up, slice it, twist and place in a lined loaf tin.

Second Rise: Cover the loaf tin and let it rise for about 30 minutes until puffy.

Preheat and Bake: Preheat oven to 170°C (340°F). Bake for 30-40 minutes until golden brown.

Glaze the Babka: Prepare the glaze by dissolving sugar in water over low heat and pour over the hot babka.