Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or 9-inch round cake pans) with parchment paper to make removal easy.
Combine the almond milk with the apple cider vinegar and set aside until it curdles like buttermilk.
Combine the flour, baking soda, salt, cane sugar, brown sugar, and cinnamon in a large mixing bowl.
In a medium mixing bowl, pour in the curdled almond milk, sour cream or yogurt, olive oil, vanilla, and almond extract (if using). Whisk together until smooth.
Pour the wet mixture into the dry ingredients, using a large wooden spoon to mix the batter, just until the ingredients are combined and no flour pockets remain. Avoid over mixing the batter, as it can cause the cake to become denser in texture.
In a medium bowl, make the Crumble: Mix together the flour, brown sugar, salt, and cinnamon and mix well. Add the solid coconut oil and mix it in with your fingers or a pastry cutter until well distributed and crumbly.
Pour the batter evenly between the two pans (I use a kitchen scale to weigh each pan to evenly distribute the batter). Sprinkle the Crumble evenly over both cakes.
Arrange the cakes in the middle rack of the oven and bake for 30-35 minutes until the center is set, and a toothpick inserted comes out with only a few moist crumbs.
Remove the cake pans from the oven and allow to cool for 10 minutes in the pan, then transfer the cakes to a wire rack to cool completely before inverting them onto the cooling rack.
While the cakes are cooling, make the Raspberry Rhubarb Compote. Combine the rhubarb, raspberries, lemon juice, and sugar or maple syrup in a medium saucepan over medium heat. Simmer, stirring occasionally, for 15 minutes until the compote is bubbly and thickened.
To assemble the cake: Spoon half of the compote over one cake layer, then place the second cake on top and spoon the remaining compote on top. If desired, top the cake with fresh raspberries.