METHOD

First make your cake:

1. Preheat oven to 180°C (355°F) and line a 20 cm (8 inch) springform cake tin with baking paper.
2. In a large bowl combine the almond meal, coconut flour and baking powder.
3. In a blender, whiz the coconut oil and rice malt syrup together.
4. Add the eggs, vanilla, coconut milk and mix well. (Don’t worry if it looks a little ‘curdled’).
5. Pour this into the large bowl with the dry ingredients and gently mix together.
6. Transfer into the lined tin and bake for 40 minutes or until lightly brown.
7. Allow to cool completely.

While the cake cooks, make your jelly:

1. In a small sauce pan combine the tea and rice malt syrup.
2. Sprinkle over the gelatin and mix together.
3. Allow to stand for 5 minutes.
4. Place the sauce pan onto medium heat and continuously stir for 5 minutes until smooth.
5. Pour the mix into a 20 cm (8 inch) square large silicone mold or lined slice tin.
6. Place in to the freezer for 20 minutes or until set.

While this is setting, get onto the choccy cream and slice your berries:

1. The chocolate cream is easy, whiz everything in your blender until super smooth.
2. Now it’s time to layer everything up!- cake, choc cream, fruit, jelly, cake, cream, fruit, topped with coconut flakes – but you really can get creative here!
3. Enjoy!