A cake that’s made with simple ingredients, easy to make, and tastes delicious? Now that’s MY kind of birthday cake😍 I loveee how this cake turned out, super moist and fluffy and bursting with flavor from the fresh fruit. I can’t wait for you guys to try it!!
Preheat oven to 350F and grease two 7-inch or 8-inch springform cake pans. To a small bowl, add eggs and coconut oil, mix well. Add remaining wet ingredients (maple syrup, coconut milk, 1 tbsp vanilla, 2 tbsp lemon juice) to the bowl and combine well. To a separate bowl, add all dry ingredients (coconut flour, tapioca flour, baking powder, baking soda, lemon zest, salt), mix well. Pour dry ingredients into wet ingredients and mix until a batter forms. Pour batter evenly into each cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
While the cake is baking, make your frosting: Combine all frosting ingredients (just the coconut cream part, not the liquid from the can, 1-2 tbsp maple syrup, 1 tsp vanilla) to a large bowl and mix with a handheld mixer until smooth and fluffy. Place frosting in the fridge to set while cake is cooling.
Make your jam: Add the raspberries and 1 tbsp maple syrup to a small saucepan. Stir continually over medium heat and bring the jam to a boil. Once boiling, add 1 tsp lemon juice and 1 tbsp cornstarch, stir, and boil for about 15 minutes. Reduce the heat and pour jam into a bowl, place in the fridge to harden while cake cools.
Wait until the cake is completely cooled before layering with jam and frosting. Decorate with fresh strawberries and lemon zest, enjoy!
