Preheat the oven to 350ºF. Line the bottoms of two 6-inch springform pans with parchment paper. Very lightly grease the sides of the pans with coconut oil and set aside.

In a medium bowl, sift together the almond flour, coconut flour, baking powder and salt.

In a large mixing bowl, beat the egg yolks, honey, almond milk, coconut oil and vanilla extract. Once fully combined, slowly beat in the flour mixture.

In a very clean, dry metal bowl, whip the egg whites and lemon juice on medium-high speed until stiff peaks form, about 7-10 minutes. Carefully fold the whipped egg whites into the batter, making sure it is fully combined.

Divide the batter evenly between the pans and smooth out the tops. Bake for 40-45 minutes, until the top of the cake feels firm to the touch and slightly springs back when pressed, or a toothpick inserted in the center comes out with only a few crumbs attached.

Let cool for 10 minutes in the pans, then gently run a knife around the edges. Remove cakes from the pan onto a wire rack to cool completely.

To make the frosting, puree the blackberries and strain the liquid back into the blender. Throw out the seeds.

Add the hardened cream from the top of the can of coconut milk, the cashews, honey and vanilla extract to the blackberry liquid. Blend until smooth and creamy.

Spread frosting on top of one cooled cake, then place the second cake on top. Spread frosting on the top of that cake and onto the sides of the cakes, covering them with frosting.

Store covered in the fridge for up to 1 week. Serve at room temperature.