First, make the cake. Preheat oven to 350F and spray two 6" round cake pans with nonstick baking spray. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.

Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, lemon zest and and lemon extract, and add them to the dry ingredients. Mix until combined.

Pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy. Finally, gently stir in the raspberries.

Divide batter evenly among the 2 pans, and bake for 45 minutes until cake is set in the center and a toothpick comes out clean.

When the cakes are completely cooled, you can make the frosting. In the bowl of a stand mixer, beat the shortening, vegan butter, and lemon juice together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. Add in the salt and some food coloring if desired.

To assemble the cake, divide the 2 cake layers in half to create 4 thin layers. Place one cake piece on your cake stand or platter, and pipe a circle of frosting around the edge. Gently spoon some raspberry jam in the center, and spread it to create a thin layer. Repeat with all. Frost the outside of the cake as desired and top with fresh flowers. Enjoy!