Preheat oven to 350°F. Spray 6 (6-ounce) ramekins with cooking spray or rub with melted coconut oil. Place the ramekins in a 9x13-inch baking dish or a roasting pan and set aside.
Separate the eggs. Place the yolks into a large mixing bowl and the whites into the bowl of an electric mixer or a separate large bowl if you're using a handheld mixer.
Add the almond milk, lemon juice, melted coconut oil, lemon zest, vanilla and almond extracts to the egg yolks. Whisk until combined. Sift in the flour, 1/2 cup of granulated sugar and the salt. Whisk again until smooth.
Beat the egg whites, using the whisk attachment, on medium low speed until they're frothy. This takes about 2 to 3 minutes. Once frothy, gradually pour in the remaining 1/4 cup granulated sugar and increase the speed to medium-high. Beat for another 2 to 3 minutes or until the egg whites are glossy and hold stiff peaks.
Using a rubber spatula, scoop out 1/3 of the egg whites and gently fold them into the batter until they're incorporated. Continue this process until all of the egg whites are incorporated into the batter then divide the batter into the prepared ramekins. They should be filled nearly to the top.
Place the baking dish in the oven and pour hot water into the 9x13 baking dish or roasting pan until the water line goes halfway up the sides of the ramekins. Be careful not to splash water into the ramekins. Bake for 35 minutes or until the tops are golden brown. Don't open the oven during baking as this will cause them to deflate.
Remove from the oven and place the ramekins on a wire cooling rack (you can lift then out with oven mitts or use tongs). Cool for 10 to 15 minutes before topping. The cakes will likely deflate a little as they cool, this is normal. Top with powdered sugar, fresh berries and coconut whipped cream if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.