Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a mixing bowl, whisk together almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt.

Add softened butter, eggs, and vanilla extract to the dry ingredients and mix until well combined.

Gently fold in the fresh raspberries.

Pour the batter into the prepared cake pan and smooth the top.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.