Preheat oven to 350
Lightly grease an 8" round cake pan or a 9"x5" loaf pan.
In a small bowl, combine soy milk with flax, chia and anise seeds. Stir lightly to combine and let sit while you assemble the other ingredients.
In a large bowl sift together whole wheat flour, baking soda and baking powder. Grate in lemon zest.
In another bowl, mix together evaporated cane sugar, hemp or canola oil , apple sauce and lemon juice. Add to dry mixture, along with the soy milk, which, thanks to the seeds, will have thickened madly. Stir together, then fold in the raisins.
Pour into prepared baking pan and bake for 45 minutes or until the cake is golden, puffed and a tester inserted in the center comes away crumb-free and clean. You can also give it a gentle poke with a finger. It springs back perfectly when baked through.
Remove from oven and let cool. Wrapped well and refrigerated, it keeps for several days.