fresh berries and or whipped cream or whipped coconut milk for garnish
Heat oven to 350°F. Cut a circle of parchment paper to fit in the bottom of an 8 - inch round cake pan. Grease the sides with butter.
In the large bowl, beat the eggs.
Add all the remaining ingredients to the bowl and beat on medium-high speed until smooth. Don't overbeat.
Transfer the batter to the prepared pan. Bake for 28-30 minutes until golden and the edges are just beginning to pull away from the sides of the pan.
Remove from the oven and let the cake cool completely in the pan. Run a knife around the edge to loosen before transferring it to a wire cooling rack. Transfer to a serving plate and garnish with whipped cream or coconut whip and fresh sliced strawberries or other berries just before serving.
To Store: Store this almond flour cake at room temperature in an airtight container for up to 3 days. If you've added berries or whipped topping, the cake must be refrigerated.To Freeze: Cool the cake completely, then wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge before serving.