Preheat oven to 350F.
Generously grease the bottom and sides of a heavy 10 to 12-inch cast-iron skillet with extra virgin coconut oil or softened butter. In a small bowl, use a fork to toss together the raw sugar and cardamom. Sprinkle it evenly over the bottom of the greased pan. Arrange the berries evenly over the top of the sugar.
In a medium sized mixing bowl, whisk together the flour, sucanat, baking powder, and kosher salt. In a separate bowl, whisk together the almond milk or whole milk, coconut oil or butter, and vanilla extract. Pour into the flour mixture and use a silicone spatula or wooden spoon to stir the two mixtures together until no dry pockets remain. Scoop in dollops over the berries and gently spread toward the edges to level. Bake for 35 to 38 minutes, or until the top has browned a bit and a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes on the stovetop.
To transfer to a plate or cake stand, run a thin knife or spatula around the inside of the pan. Invert a plate or cake stand that is larger than the circumference of the pan over it. Carefully hold the plate to the pan as you invert the whole shebang. The cake should come out of the pan easily, but if it needs a little encouragement, smack the back of the pan firmly with your hand a couple of times. Carefully remove the pan. Serve warm, room temperature, or cool. Leftovers can be stored tightly wrapped at room temperature for up to 5 days.