Preheat the oven to 350 degrees Fahrenheit and line two 8-inch springform pans with a circle of parchment paper. To do so, trace the outside of the pan on a sheet of parchment paper and cut out the circle. This makes for easy removal when the cakes are baked. Grease the edges of the pan with cooking oil or lightly spray them with cooking spray.

In a large mixing bowl, whisk together the eggs, oil, milk, and vanilla extract until well combined.

Stir together the almond flour, tapioca flour, granulated sugar, baking powder, and sea salt in a separate bowl.

Pour the dry ingredients into the bowl with the wet ingredients and mix well until a smooth batter forms.

Divide the batter equally between the two baking pans.

Bake on the center rack of the preheated oven for 30-35 minutes, or until the edges are golden brown and the cakes test clean. Insert a digital thermometer into the center of each cake. They are fully baked when their internal temperature has reached 190 degrees Fahrenheit or higher.

Allow the cakes to cool fully to room temperature. To speed up the process, you can refrigerate them after they have cooled down for 20 minutes.

Prepare your favorite frosting, or use a store-bought frosting.

Release the cakes from their molds. Turn one cake upside down on a serving plate or a cake platter. Spread a thick layer of frosting over the first layer of cake. If you’d like, add a layer of fresh sliced strawberries. Place the second layer of cake on top of the frosting layer. Use the remaining frosting to frost the full surface of the cake. Decorate it to your heart’s content.

Slice and serve with a scoop of ice cream and enjoy!