To Make the Gluten Free Vanilla Cake:

1. Preheat oven to 350°F.
2. Grease two 6″ round cake pans.*
3. In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt and xanthan gum (if your flour doesn’t contain it).
4. Add the remaining ingredients to the bowl and stir until combined.
5. Pour batter into two 6″ cake pans
6. Bake for 25-28 minutes or until a toothpick comes out clean.
7. Allow the cake to cool completely before decorating.

To Make the Coconut Whipped Cream:

1. Refrigerate the can of coconut milk overnight.  This will allow the liquid to separate from the cream.  We only want to use the thick cream for this recipe.
2. Place your mixing bowl in the freezer for 10 minutes.
3. Open the can of coconut milk and scoop the thick cream that has risen to the top of the can and put it in a large mixing bowl or stand mixer.
4. Using a stand mixer or hand mixer, whip the coconut cream until you can form soft peaks with the cream (about 3 minutes).
5. Mix in the remaining ingredients until well incorporated.
6. I recommend chilling the coconut whipped cream for an hour or so before decorating the cake.

To Assemble the Berries and Cream Vanilla Cake:

1. Hull and slice half of the strawberries.  Cut two strawberries in half with the stem intact and leave two strawberries whole for the top of the cake.  Optionally cut the raspberries in half.
2. Place a layer of cake on a cake stand or large plate.  Top with 1/2 of the coconut whipped cream.
3. Place half of the sliced strawberries, raspberries, and blueberries evenly on the whipped cream layer.
4. Add the second layer of cake on top of the berries and cream.  Top with the remaining half of the coconut whipped cream and decorate with remaining berries.