Vegan Lemon Cake with Fresh Berries

INGREDIENTS

8 cups

Berry, fresh

Lemon, juice and zest of medium

Lemons, juice and zest from

Lemon coconut milk

3 tbsp

Maple syrup, pure

3 cups

All-purpose flour, unbleached

1 cup

Almond flour, super fine

2 tbsp

Baking powder

2 tsp

Baking soda

2 cups

Gluten-free flour

Powdered sugar

2 tsp

Salt

2 3/4 cups

Sugar

2 tsp

Vanilla

1 1/3 cups

Olive oil or other vegetable oil

2 2/3 cups

Almond milk or other milk

16 oz

Cream cheese or mascarpone, regular or dairy-free

sprigs of fresh mint and edible flowers for decorating, optional