Preheat your oven to 350°F (175°C) and ensure your bundt pan is well-greased.

In a small mixing bowl, combine 1 tablespoon of lemon juice with 1 cup of unsweetened plant milk and let it sit for about 10 minutes.

In a large bowl, whisk together 2 ¾ cups of gluten-free flour, 2 teaspoons of baking powder, and 1 teaspoon of salt.

Gently toss 6 ounces of fresh raspberries with gluten-free flour to prevent sinking.

In a mixing bowl, beat 1 cup of softened vegan butter with 1 ¼ cups of cane sugar and ½ cup of coconut sugar.

Add 3 room temperature eggs one at a time, mixing well after each addition, then add 1 teaspoon of vanilla extract.

Gradually add the flour mixture and vegan buttermilk to the creamed mixture, alternating between the two.

Fold in ¾ cup of vegan white chocolate chips and the flour-coated raspberries.

Pour half of the batter into the prepared bundt pan, drizzle in ½ cup of raspberry jam, and top with the remaining batter.

Bake for 60-70 minutes, then cool in the pan for 10 minutes.

Loosen the edges and invert it onto a cooling rack to cool completely.

Melt ½ cup of vegan white chocolate chips with ¼ cup of unsweetened plant milk in a saucepan, then whisk in 1 ⅔ cups of powdered sugar.

Drizzle the ganache over the cooled bundt cake and garnish with fresh raspberries.