This article is written by a student writer from the Spoon University at BU chapter.

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