For the Almond Cake

1. Preheat oven to 350F. Line the bottom of 2 6-inch round cake pans with parchment paper and grease the sides with non-stick spray.
2. In a large bowl, combine the dry ingredients: almond flour, cornstarch, baking powder and salt. Set aside.
3. In a separate bowl, combine the eggs, almond extract, sugar and lemon zest, whisking until everything is fully incorporated. Add the dry ingredients to the wet ingredients and whisk until there aren’t clumps remaining.
4. Fold in the melted and cooled coconut oil. Divide the batter evenly amongst the 2 cake pans, you can use a scale for precise weights.
5. Bake for 30-35 minutes, until toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before transferring to a cooling rack.

For the Maple Whipped Cream

1. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream on high, for about 4 minutes until thickened. Add the confectioners sugar and maple and whisk until incorporated.

Assemble the Cake

1. Place one cake layer on cake stand. Top with maple whipped cream and mixed berries (either full or chopped). Add the second layer and repeat process. Serve immediately!