Butter or oil two ramekins and dust them slightly with flour.
In a medium bowl, mix sugar and orange zest until well combined and all the oils are released.
Add the flour, salt, baking soda and baking powder and mix.
In a smaller bowl, mix the yoghurt with the oil, soy milk, vinegar and vanilla extract.
Add the wet ingredients to the flour mix and just mix until combined.
Gently fold in the fresh raspberries.
Divide the batter evenly into the two prepared ramekins.
Top the batter with more fresh raspberries if you like and bake for 20 - 25 mins until golden brown and a skewer inserted in the center comes out clean.
Let cool for a few minutes, then remove from ramekins and serve warm or at room temperature.