Smash Cake: Gluten-Free, Dairy-Free, Sugar-Free

Position oven rack in the middle and preheat oven to 350 °F
Combine all dry ingredients in a large bowl with a whisk (almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt).
In another large bowl, unpeel all bananas and mash with a potato masher. Then mix in mashed blackberries.
Add eggs one at a time to banana mixture using a spatula
Add coconut oil, vanilla, and coconut milk. Mix well until combined
Slowly add dry ingredients to wet ingredients until combined
If the dough is too chunky, add the additional coconut milk. The dough will be more chunky than a typical cake batter, but should have movement.
Add dough to parchment lined cake trays
Bake cakes for 18-22 minutes
Remove from oven and let cool in pan for 10 minutes before flipping onto a cooling rack
Allow the cakes to fully cool before icing

Remove coconut milk cans from fridge, do not shake!!!
Open carefully with can opener and with a large spoon scoop white coconut fat into a mixing bowl. Avoid all clear liquid in can.
Beat on medium for 2-3 minutes until whipped and fluffy
You can add a tablespoon of maple syrup if you wish to sweeten the icing

Once cakes are cooled, you can ice the cake with the whipped coconut cream and add the pints of raspberries and blackberries for decoration
Refrigerate until 30 minutes before serving

If you want to try adding jam to the inner layers, check out my recipe for chia seed jam.