Preheat your oven to 350°F (175°C) and prepare two 8-inch cake pans by lining them with parchment paper.

In a large mixing bowl, combine the sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract. Whisk until smooth.

Add ground almonds, all-purpose flour, baking powder, baking soda, and sea salt to the wet mixture. Stir gently until just incorporated.

Slowly incorporate the vegan buttermilk into the batter, mixing until combined. Do not over-mix.

Divide the batter evenly between the two prepared cake pans and bake for 40–42 minutes or until a toothpick comes out clean.

Cool the cakes in the pans for about 10 minutes before turning them out onto a wire rack.

Once cool, slice each layer in half horizontally, creating four layers. Spread frosting and raspberry jam between layers.

Apply a crumb coat of frosting, chill for 30 minutes, then finish frosting the cake and decorate with raspberries and crushed almonds.