Preheat oven to 350 degrees F (176 C) and butter three 8" round cake pans (or line 24 muffin tins with paper liners // adjust number/size of pans if altering batch size). Dust pans with gluten free flour and shake out excess.
*For the gluten-free flour blend, I've tested both with my DIY Blend and Bob's Red Mill Gluten Free 1:1 Baking Blend and found that I slightly preferred the Bob's blend in terms of the cake's texture. However, both will do!
*Nutrition information is a rough estimate calculated with generous amounts of coconut whipped cream and berries (calculated using coconut cream, not coconut milk).
*Prep time does not include chilling coconut cream or cooling cake.
*Adapted from my 1-Bowl Chocolate Hazelnut Cake.