Make the Cake:
In a large measuring cup or small bowl, combine the flour, granulated sugar, salt, and baking powder. Stir with a fork to easily combine everything.
Add the almond milk, vegetable oil, and vanilla extract. Stir with a fork or a small whisk until smooth, making sure to scrape the side and corners to incorporate all the dry ingredients.
Pour into an ungreased, 12oz microwave safe mug.
Microwave on full power for 90 seconds to 2 minutes. Timing depends on strength of microwave-low watt microwaves may need up to 2 1/2 minutes until the edges are no longer batter.
Allow cake to cool for at least 5 minutes before eating.
Make the sauce:
In a microwave safe bowl or measuring cup, combine the raspberries, orange juice, and sugar.
Microwave for 1 minute until everything is soft. Stir combine.
Continue cooking for 2-3 minutes in 60 second intervals until sauce is close to desired consistency. Sauce will thicken slightly as it cools so don't cook it too far.
Drizzle sauce over cake to serve.
