Preheat oven to 400F.

Mix 1 tablespoon of flour with the raisins and set aside. This will help the raisins from sinking to the bottom of the loaf.

Stir the ground flaxseed with ¼ cup of water and set that aside to thicken.

Measure out the plant milk and whisk in the apple cider vinegar. Set aside to curdle.

Combine the all purpose flour, cane sugar, baking soda, salt and cinnamon in a large bowl or the bowl of a stand mixer with the dough attachment.

Add the cold vegan butter to the dry mix and mix until the butter is crumbled in to small pea sized pieces. Pour in the vegan buttermilk and flax egg and mix until just combined. Add in the raisins and mix one last time.

The dough will be soft. Flour your hands before handling and then place the dough on a well floured surface and give a quick knead until it comes together in to a nice round loaf. This dough doesn't require kneading - so this is just to bring in together in the shape desired. Transfer to an oiled cast iron skillet. I recommend using a 10-12in cast-iron skillet because this will help the loaf keep it's shape when it spreads but you could also use a 10in cake pan or a baking tray (note: you will just have a flatter loaf with this route but it still works).

Use a sharp knife and cut an X across the top of the loaf. Bake for 45 minutes or until golden brown in color. Let cool on a wire rack. 

Slice and enjoy with vegan butter and jam!