1. Preheat oven to 350 degrees F.  Grease two cake pans and line the bottoms with parchment paper.
2. In a large bowl sift together the flour, sugar, baking powder, baking soda, salt, and cardamom.
3. In a separate bowl, mix together the almond milk, oil, maple syrup, and vanilla extract.
4. When ready to bake, pour the wet mixture into the dry mixture and mix until there is almost no lumps (1-2 minutes).
5. Divide the batter into the two cake pans and bake for 35 minutes or until a toothpick comes out almost clean with a few crumbs clinging to it. Remove the cakes from the oven and let them cool completely before removing them from the pans.

Assembling the Cake:

Have fun with this process and be creative. Start with a layer of cake, spread part of the coconut whipped cream for the middle layer, making sure to save enough cream for the top of your cake.  Layer with berries and more cake, finish the cake with coconut whipped cream and berries!

Coconut Whipped Cream:

• 2 cans of full fat coconut milk, chilled in the fridge overnight (Do not use reduced fat coconut milk, as this will not work.  I use the Thai Kitchen brand)
• 1/3 cup powder sugar

1. Chill a bowl in the freezer for at least 10 minutes before you make this coconut whipped cream.
2. Take your cans of coconut milk out of the fridge and flip them upside down. Open the cans and drain the coconut water (you can save the coconut water and put it in a smoothie)
3. Scoop out the coconut fat into your chilled bowl. Add the powder sugar and whip together with an electric mixer until well combined and creamy in texture.
4. Place the coconut whipped cream in the fridge until you are ready to assemble the cake.