Cake batter:In a bowl, combine the flour, baking soda, and salt. Set aside.In a clean and dry bowl, use a hand-held mixer or electric mixer to whip the egg whites until they form peaks.In a third bowl, use the mixer to combine the rest of the batter ingredients until you get a smooth, even texture.Gently fold a quarter of the egg whites into the maple syrup mixture.Gradually add this mixture into the rest of the egg whites and gently mix to keep the mixture fluffy.Gradually pour the dry ingredients into the batter.Pour into a round greased springform mould covered in parchment paper.Cook in the oven on the middle rack at 350°F for 30 to 40 minutes.Let cool, then remove the mould.Icing:While the cake is baking, whip all the ingredients for the icing and refrigerate for at least three hours, or until you get a firm texture.Topping:Spread the icing on the cake, then add the fruit, coconut flakes, lime zest, and a drizzle of maple syrup with crystallized ginger.Storage: You can keep the cake and toppings in the fridge for up to five days.

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cake: 1 1/2 cup (375 mL) whole grain flour 1 tsp. (5 mL) baking soda 1 pinch of salt 8 egg white 1 cup (250 mL) maple syrup 1/2 cup (125 mL) coconut cream juice and zest of a lime 1 tsp. (5 mL) vanilla extract 1 tsp. (5 mL) ground ginger Icing: 1/2 cup (125 mL) coconut cream 1/2 cup (125 mL) Greek yogurt 1/4 cup (60 mL) maple syrup with crystallized ginger topping: fresh strawberries and blueberries coconut flakes zest of a lime 1 drizzle of maple syrup with crystallized ginger