In the bowl of a stand mixer or using a hand-held mixer, beat the vegan butter until peaks form.
Add egg, granulated sugar, vanilla extract, and salt, mix until creamy.
Stir in lemon zest, ground cinnamon, cloves, and cardamom.
Add flour and ground hazelnuts, mix until you have a smooth dough.
Preheat your oven to 355°F (180°C).
Press ⅔ of the dough in a parchment paper-lined springform pan with a removable bottom (Ø 10 inch/26cm) and press a ½ inch (1cm) high rim. → Optional: Carefully press the rim of the dough with a fork to create a beautiful pattern.
Evenly spread raspberry jam on top.
Roll out the remaining dough on a well-floured work surface and cut into ½-inch (1.5cm) wide strips. Arrange in a lattice pattern over the jam. → Or cut the dough with a cookie cutter and arrange it over the jam.
Bake the Linzer Torte for 40 minutes in the preheated oven.
Remove from the oven, place on a wire rack, and let it cool completely. Remove from the cake pan and dust with powdered sugar (optional).
Notes
Store Linzer Torte wrapped in plastic wrap or aluminum wrap in a cold, dark place for up to a fortnight.