Preheat the oven to 350°F then lightly grease an 8-inch cake pan.
In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.
n a separate small bowl or measuring cup, combine the eggs, milk, yogurt, honey, and vanilla extract. Whisk until smooth.
Pour the mixture into the large bowl then fold a few times with a spatula. Add the melted oil then continue to stir until all flour is evenly incorporated and no large lumps remain.
Bake in the preheated oven for 25-30 minutes, or until set in the center with light golden brown edges. Allow to cool for at least an hour before topping with whipped cream and berries. Refrigerate for up to 1 hour until ready to serve.