Preheat oven to 350F; parchment-line 8x8 pan.

Whisk flour, cocoa, and sugar; stir in coconut oil, plant milk, and vanilla.

Spread batter evenly in pan.

Dollop raspberry jam on top; swirl through with knife.

Bake 28 to 30 minutes until edges set.

Cool fully; chill briefly for clean swirled slices.