Gluten Free Chocolate Berry Layered Cake

Serves 16-20

Time 45 minutes plus cooling

Ingredients

Cake

8 free-range eggs

1 cup extra virgin olive oil 

¾ cup maple syrup or honey 

2 tbsp vanilla extract 

4 tsp baking powder 

1 cup arrowroot (tapioca) flour 

2 cups blanched almond meal 

2 cups desiccated coconut 

Cream Layers

750g coconut yoghurt, or whipped fresh cream

3 punnets blueberries 

2 punnets strawberries 

2 punnets raspberries 

200g dark chocolate 

Method

Heat oven to 180°C (fan forced), grease and line 2 x 20cm round (springform) cake tins. 

Add eggs, extra virgin olive oil, maple syrup or honey and vanilla to a large mixing bowl and whisk until creamy, then add baking powder and whisk until smooth. Add arrowroot flour, almond meal and desiccated coconut and mix. Pour into prepared cake tins and bake in the middle of the oven for 25-30 minutes or until golden on top. 

Place on a wire rack to cool in the tin for 20 minutes, then take out of the tin, remove the baking paper, and cool completely. When ready to build into a layer cake, trim the top of each cake to form a flat surface, then slice through the middle of the cakes to form 4 cake rounds. 

Melt the chocolate. Place the first round of cake on the cake stand, add about ¼ of coconut yoghurt, followed by just under ¼ of the berries (save some for the top layer) + a good drizzle of chocolate. Repeat with remaining layers, building some additional berries into the top layer to finish. You may want to use a few skewers to keep the cake layers straight. 

Serve as is! Store in fridge up to 4 days.