Preheat oven 350 degrees F. Lightly spray mini Bundt cake tins with non-stick cooking spray and set aside.

In small bowl, combine chia seeds and water to create “chia egg,” stir and set aside for 10 minutes.

In separate bowl, whisk maple syrup, coconut oil, oat milk, vanilla extra, shredded coconut and shredded carrots. Add chia egg and stir to combine.

In larger bowl, whisk gluten-free flour, coconut flour, oat flour, baking powder, baking soda, salt and cinnamon.

Gently fold wet ingredients into dry ingredients until combined. Evenly fill 18 Bundt cake wells with mixture.

Bake 25-35 minutes until cakes are firm. Remove pans from oven and set aside to cool. Remove cakes from pans and serve as is or cool completely before adding toppings.

To make coconut cream topping, transfer refrigerated coconut cream to bowl. Add sweetener of choice and vanilla powder and whisk until mixture thickens into a soft cream.

Top Bundt cakes with a dollop of cream and garnish with berries and shredded coconut.