Paleo Mixed Berry Cake

• Preheat oven to 350
• Coat 2- 6” round pans with coconut oil. Put a piece of parchment paper in the bottom of your pan to allow the cake to come out cleanly.
• Combine almond or cashew flour, coconut flour, salt, and baking soda in a bowl and whisk until well combined.
• Add eggs to a medium sized bowl and beat lightly. Add syrup or honey, coconut oil, coconut milk and vanilla to eggs and mix well. 
• Add the dry ingredients to the egg mixture and mix until combined. 
• Pour the batter into your prepared pan and bake for 30-35 minutes until the top is golden brown and a toothpick inserted into the cake comes out clean.

While the cake is baking, make the frosting:

• In the bowl of a stand mixer, whip 6 egg yolks on high for about 5 minutes until thick and creamy. 
• Meanwhile, boil maple syrup or honey in a saucepan on the stovetop until it reaches a temperature of 240* or “soft ball” state using a candy thermometer. 
• Lower mixer speed and carefully and slowly pour hot syrup into whipped egg yolks. Beat on high for about 6-8 minutes until mixture is cool. 
• Add ghee to cooled egg and syrup mixture and beat until thick and smooth. Add vanilla and beat enough to incorporate.
• Your buttercream is ready to be used to frost the cake! Frost evenly using a butter knife or small metal spatula. It does not have to be perfect at all because you will be covering the entire cake with fresh berries!
• I started with the halved strawberries and pushed them into the buttercream evenly spaced all over the cake.
• Next, I pushed the blackberries into the buttercream, followed by the raspberries.
• Finally, I filled in all the remaining gaps with blueberries of various sizes.