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Mix 3 tablespoons ground flaxseed with 9 tablespoons water and set aside to thicken.
Preheat the oven to 350 °F (180 °C)
Grease and line or dust one 9" round springform baking tin.
In a large bowl whisk together ground almonds, brown rice flour, tapioca flour, desiccated coconut, baking powder, bicarbonate of soda, cinnamon, salt and sugar and set aside.
In a small bowl whisk together flax eggs, melted coconut oil, almond milk (at room temperature), apple cider vinegar and vanilla.
Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency.
Spoon the mixture into your prepared tin and level out the surface.
Toss berries with 1 tablespoon of coconut sugar, arrange on top and sprinkle with almond flakes.
Bake for about 45 minutes or until a cocktail stick comes out clean and the top is toasted and golden brown. Slightly increase the oven temperature if needed.
Remove from the oven once ready and leave to cool down for 30 min before removing from the tin.