Gluten-Free, Vegan, Serves 12

Ingredients:

For the cake:

• 2 cups gluten-free flour blend
• 1 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsweetened coconut milk
• 1/3 cup melted coconut oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon zest
• 1 tablespoon orange zest
• 1 cup mixed wild berries

For the coconut buttercream frosting:

• 1 cup coconut cream, chilled
• 1/4 cup coconut oil, softened
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

For garnish:

• Fresh berries
• Shredded coconut
• Lemon and orange slices

Directions:

Preheat your oven to 350°F (175°C). Grease three 6-inch round cake pans with coconut oil and line the bottom with parchment paper. Whisk together the gluten-free flour blend, coconut sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the almond milk, melted coconut oil, apple cider vinegar, lemon, and orange zest. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the mixed wild berries. Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. In a mixing bowl, beat the chilled coconut cream, softened coconut oil, maple syrup, and vanilla extract until smooth and creamy. Place in the refrigerator to firm up slightly if needed. Once completely cools the cakes, place one layer on a serving plate or cake stand. Spread a layer of coconut buttercream frosting over the top of the cake layer. Repeat with the remaining cake layers and frosting, stacking them on top of each other. Use the remaining coconut buttercream frosting to frost the top and sides of the cake.