Makes two 6-inch layers, three 6-inch layers, or one 8-inch cake.
Vanilla Cake
1/2 cup coconut oil melted, plus more for greasing cake pans
3 flaxseed eggs (see note)
1/2 cup monk fruit sugar
1 tablespoon vanilla syrup
4 cups almond flour
1 teaspoon Himalayan pink salt
1 teaspoon baking soda
1/2 cup almond milk or plant based milk
Coconut Whipped Cream
1 can full fat coconut milk place in fridge overnight
Assembly
Ripe strawberries (small strawberries, larger strawberries can be cup in half)
Blueberries, raspberries, and blackberries, as little or many as needed for decorating
Note
For each flaxseed egg, grind 1 tablespoon flaxseed in spice grinder and stir into 3 tablespoons hot water. Set in fridge for 15 minutes to “gel”. for 3 flaxseed eggs grind 3 tablespoons flaxseeds, and add 9 tablespoons hot water.
