Preheat your oven to 400 degrees.
Pour cashew milk and apple cider vinegar into a cup or bowl and let it sit for 15 minutes. This creates your "buttermilk."
Meanwhile, add gluten free flour, baking soda, baking powder, and salt to a mixing bowl. Whisk together and set aside.
Combine your egg, "buttermilk" and sugar in a mixing bowl and mix on low for 1-2 minutes.
Slowly add your flour to the mixing bowl with your wet ingredients and mix on medium for two minutes. The dough will be tough.
Next, cut your cold butter into cubes about 1/2 inch thick.
Add cubed butter to mixing bowl and mix on medium for 2 minutes. The dough should be smooth now.
Lightly sprinkle raisins with flour to keep them from sticking to each other.
Add raisins to the mixing bowl and fold into the dough with a spatula.
Place the bowl in the refrigerator for 15 minutes. Dough is quite sticky, and chilling the dough makes it easier to knead and transfer to a pan.
Line a 9 inch round baking pan with parchment paper.
Remove the dough from the refrigerator and knead the dough into a ball with your hands three times.
Place the dough on top of the parchment paper lined pan and mold so that it fits the shape of the pan.
Sprinkle flour over the top of the dough (optional).
Slice an "X" on the top of the dough with a serrated knife.
Bake for 35 minutes until it's cooked through.
Let it cool for 15 minutes before serving. You can also let it cool completely and serve at room temperature.