3 cups unbleached all purpose flour, divided mix of up to 1/2 cup oats, 1 cup wheat flour, if desired)

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup (2 sticks) vegan butter, room temperature, (Miyoko’s makes the best vegan butter. Check Trader Joe’s for this.)

1 3/4 cups sugar

3 replacement eggs

1 cup plant-based, non-dairy yogurt

1-2 cups fresh black raspberries (red raspberries can be substituted)

Preheat oven to 350°F. Spray cooking spray on a 9 by 11 cake pan. Blend 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.

Beat vegan butter and sugar in large bowl until creamy. Add replacement eggs. Mix in yogurt.

Add dry ingredients to batter and beat just until blended.

Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.

Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.

Invert cake onto plate and cool.

DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.