Preheat your oven to 170ºC (340°F) and grease and line three 17cm (7in) cake tins.

For the icing, melt the dark chocolate and coconut oil together using a bain-marie or microwave.

Set it aside to cool.

Whisk the coconut cream until smooth, then add the melted chocolate and whisk again.

Cover and let it set in the fridge.

Whip the egg whites until stiff peaks form, then set them aside.

In another bowl, whisk together the egg yolks, nut milk, water (or coffee), melted coconut oil, vanilla extract, coconut vinegar (or apple cider vinegar), and coconut sugar.

Sift the ground almonds, cassava flour, bicarbonate soda, and cocoa over the egg yolk mixture.

Gently stir until everything is well combined.

Carefully fold in the whipped egg whites using a figure-eight motion, being cautious not to overmix.

Then, transfer equal amounts of the batter into the prepared cake tins.

Bake for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.

Allow them to cool for a few hours.

To assemble the cake, layer the icing and berries between the cake layers and on top as decoration.