Preheat oven to 350 F.

Melt the vegan butter and then pour the vegan butter into a 9-inch spring form cake pan. Use your finger to run a bit of butter around the side of the pan so it's well-greased.

Evenly sprinkle ¾ cup of coconut sugar over the butter.

Cut pineapple rings in half and then line them up in a circle on top of the sugar layer. Cut a chunk of pineapple the right size to place in the center of the cake.

Place one raspberry in each half-whole in the middle of the pineapple rings. Set aside.

 In a large bowl, whisk together both flours, coconut sugar, baking powder and salt. Set aside.

In a separate small bowl, whisk together flax-egg, vegan buttermilk, almond milk, coconut cream, coconut oil and vanilla.

Add the wet mixture to the dry and mix to until combined. 

Gently turn pour or scoop batter into prepared pan, being careful to not mess up your pineapple slices.

Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean. 

Place pan on a wire rack and allow cake to cool for at least 30 minutes (preferably longer) before flipping, slicing, and serving. Cake will keep airtight at room temperature for up to 5 days.