If you’ve been denying yourself sweets for the past few weeks to prep for your summer body, give it up and make this coconut blueberry cake. This superfood-packed cake is chock-full of nutrients from in-season blueberries and coconut oil while being dairy-free (goodbye bloating).

Replace white flour with spelt flour. It’s closely related to wheat but you’ll be getting less calories, more vitamin K (healthy blood and bones) and it has a beautifully light texture in baked goods. It does contain gluten, FYI.

This cake is pretty good for you with its low glycemic index coconut sugar as a sweetener, but better yet its taste and texture will trick even the biggest skeptics of health food.

Medium

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:
¼ cup coconut oil
¾ cup coconut sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
1 egg (or 2 flax eggs + 1 additional tablespoon coconut oil for vegan)
1 tablespoon lemon zest
2 cups spelt flour
2 teaspoons baking powder
½ teaspoon salt
½ cup coconut milk or creamer
2 cups blueberries

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Photo by Kristine Mahan

For the topping: shredded coconut, coconut sugar, oats, cinnamon, poppy seeds

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Photo by Kristine Mahan

Directions:

1.  Preheat oven to 350°F.

2. Zest enough lemon to equal 1 tablespoon.

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Photo by Kristine Mahan

3.  Cream oil and sugar until smooth.

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Photo by Kristine Mahan

4.  Add extract(s) and the egg. Mix until fluffy and light in color, then add lemon zest.

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Photo by Kristine Mahan

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Photo by Kristine Mahan

5.  Add half of dry ingredients to batter and incorporate completely.

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Photo by Kristine Mahan

6.  Add second half of dry ingredients and coconut milk.  Mix until combined.

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Photo by Kristine Mahan

7.  Mix in blueberries.

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Photo by Kristine Mahan

8. Transfer batter to a greased and floured pan.

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Photo by Kristine Mahan

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Photo by Kristine Mahan

9.  Add topping: sprinkle cinnamon, coconut, oats and poppy seeds over top of cake.

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Photo by Kristine Mahan

10. Bake for 30 minutes. Serve with fresh blueberries and a side of dairy-free whipped cream or coconut ice cream.

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Photo by Kristine Mahan

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Photo by Kristine Mahan