Remember to chill coconut milk or coconut cream for the frosting in the fridge overnight before beginning the recipe.
Preheat oven to 350 degrees F and line a 9x13 baking pan with parchment paper. Grease the sides that aren't covered with ghee or coconut oil.
In large mixing bowl, whisk together maple syrup, ghee, eggs, and vanilla extract until combined.
Add almond flour, tapioca starch, baking soda, and sea salt, and mix until just combined thoroughly.
Pour the batter into the prepared baking pan.
Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven and cool completely, about 1 hour.
While the cake cools, make the frosting.
Carefully remove the cans of coconut milk from the fridge and open.
The solid cream should have separated and risen to the top, while the liquid settling at the bottom.
Scoop out just the solid cream into a mixing bowl, and add maple syrup and vanilla extract.
Use a stand mixer, a hand mixer, or a whisk to beat until creamy and stiff peaks form, about 1-2 minutes.
Frost the cooled cake all over with the frosting.
Decorate with blueberries and sliced strawberries to make a flag.
Slice and enjoy immediately, or chill until ready to serve.