Place in oven to bake for 35-4- minutes, or until a toothpick comes out clean.
Let cake rest for 10 minutes outside the oven then place a plate or a cake stand over it, flip then tap the bottom of the cake pan to make sure it comes out. Remove the parchment paper.
In a bowl, mix together the berries, maple syrup, lemon juice and zest.
Top the cake with the berries and extra maple syrup from the bowl, then cut into slices before serving!
*Since different tapioca flours and coconut flours sometimes react differently, you may need to add a little more almond milk. If the batter seems to thick and does not pour, add a bit more almond milk.