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Combine the coconut milk and apple cider vinegar with a whisk and set aside.
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Preheat your oven to 350°F. and place your oven rack on the middle shelf. Grease 2 8-inch round cake pans and set aside.
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Into a medium-size bowl add the flour, arrowroot or tapioca flour, xanthan gum, baking powder, baking soda and sea salt. Whisk to combine well. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter or coconut oil, coconut sugar and vanilla on medium-high speed for at least 3 minutes, stopping to scrape the entire mixture off the sides and bottom of the bowl. Beat until light and fluffy. Add the egg whites, egg and “buttermilk” to the wet mixture and continue to beat.
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Now add the dry ingredients about 1/2 cup at a time, until all the flour has been added. Mix for another 30 – 60 seconds, or until everything is fully combined. Be careful not to overmix, as this will leave the batter with a gummy texture.
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Divide the batter evenly between the two prepared baking pans and smooth each into an even layer with an offset spatula. Place the baking pans in the center of the preheated oven and bake for 20 minutes. Rotate the pans, and bake another 10 minutes, or until the batter is starting to pull away from the sides of the pan and a tooth pick comes out clean.
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Remove the cakes from the oven and allow to cool in the pans for about 15 minutes before turning out onto a wire rack to cool completely. Repeat to make 2 more layers.
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To assemble:
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Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
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To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread a thin layer of buttercream frosting and top with whipped cream frosting. Top with 1 layer with center removed; spread with thin amount of buttercream frosting and top with whipped topping. Repeat for the second layer.
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Take the buttercream frosting and spread a thin layer on top of the third layer and also inside the center of the cake where the fresh berries will go. This will help seal the center and prevent the berries from making the cake soggy. Now fill with desired berries. Strawberries for a girl and blueberries for a boy.
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Finally, top with full cake layer. Spread a thin layer of buttercream frosting on top and top with whipped coconut cream.
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Place in the fridge until ready to serve! Enjoy