Preheat the oven to 350F. Grease a 10" skillet lightly with coconut oil and set aside.In a large mixing bowl, whisk together the the dry ingredients: teff flour, almond meal, sunflower seed meal, arrowroot, chickpea flour, coconut sugar, baking soda, baking powder and cardamom.In a separate mixing bowl, combine the wet ingredients: 2 eggs, vanilla, nut milk, lemon juice and lemon zest.Fold the wet ingredients into the dry ingredients until just combined. Fold in the berries.Pour the batter into your greased skillet. Bake for 28-30 minutes, rotating the cake halfway through. The cake is done when the top is wonderfully golden and fragrant and the center is set.Carefully remove the cake from the oven and let cool 10 minutes before serving. Serve with coconut cream or ice cream as you like. Dig in!