2. Line a cake pan with parchment paper on the bottom and on the sides – set aside
3. In a cup combine the grapeseed oil, vanilla and milk, stir and set aside
4. In a large bowl, through a fine mesh sieve, combine the almond and coconut flour and the baking soda. Pass through the sieve and then, using a whisk, combine to ensure all dry ingredients are well combined – set aside
5. In a mixer bowl, add the egg whites and the white vinegar. Whip to a light peak stage
6. Begin adding the powdered sweetener one tablespoon at a time, whipping to blend between additions. Continue until all the sweetener has been added. Whip to a stiff peak stage
7. Add the egg yolks and, with a balloon whisk, gently fold in the yolks until the yolks are well combined with the whipped egg whites
8. Add one third of the dry flour mixture and fold in, being careful not to deflate. Repeat until all the dry ingredients have been folded into the whipped egg mixture
10. Use the balloon whisk to blend the liquid into the cake batter without deflating. Scrape sides and bottom while whisking
11. Pour into pre-lined cake pan. Use a knife to cut through for air bubbles. Drop a couple of times as well
12. Place the cake pan into the middle position of the oven. Set the timer for 45 minutes
13. Without opening the oven door, increase the temperature to 170 C or 340 F and bake for 5 minutes
14. Then immediately turn off the oven and remove cake pan from oven and place on cooling rack. Let cake cool for at least 20 minutes before removing from cake pan and place on serving plate. Peel the parchment off carefully
15. NOTE: the above is for one layer of the naked cake. If you are making a 2 or more layered cake, repeat the above for each additional layer
16. When each cake layer is at room temperature, place into the fridge and let get completely chilled while you prepare the whipped cream
17. To a clean mixing bowl add the heavy whipping cream. No sweetener nor vanilla is needed. Whip to a stiff state being careful not to over-beat to ensure it does not turn to butter
18. If you whipped both cups of cream, take half and place onto the center of the first layer of the cake. Since this is a naked cake, do not bring right to the edge because you do not want it spilling over the edge.
19. To place the raspberries, gently squeeze each raspberry to flatten slightly and then place flat side down around the perimeter
20. Then place blueberries in between the raspberries on the outside perimeter
21. Put the second half of the whipping cream on top of the berries, again being careful not to let the cream go over the edge. It is a good idea to stop about 1 cm or 1/2 inch from the edge
23. Place the completed cake in the refrigerator and cool for a minimum of one hour
24. OPTIONAL: before serving, use a fine wire whisk and sprinkle powdered sugar on top. Or leave as is. ENJOY!
Unlike wheat-based cakes in which you can make a double batch, it is highly recommended that you make one batch at a time so that you can blend the ingredients without deflating the whipped egg whites.
The cake must cool completely to room temperature or be chilled in the refrigerator before adding the whipped cream middle layer. The addition of fruit is optional. If you do not add the fruit it will lower the carbohydrates by a bit.