Lemon coconut cake with blueberries

Lemon coconut cake with blueberries

“The cake has an airy structure which makes it look more like a real cake instead of a tart.

Lemon coconut cake with blueberries. A fresh sweet, gluten free cake. The cake is really easy to make and gluten free as well.

With that many lemons leftover, of the kind of failed juice cleanse, I had to do something. That is why I created this airy cake recipe with lemon, coconut and blueberries. The cake has an airy structure which makes it look more like a real cake instead of a tart. Very refreshing, but also sweet and healthy.

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Preparation time: 15 minutes
Baking time:            45 minutes
Amount:                     1 cake 

Special Products:

  • 2 mixing bowls
  • Grater
  • Spatula or Whisk
  • (Lemon) juicer
  • Baking paper
  • Small spring form



  • 75 grams coconut oil
  • 200 grams buckwheat flour
  • 10 grams baking soda
  • Grate of 1/2 lemon
  • 50 grams grated coconut
  • 125 milliliters Greek yogurt
  • 75 milliliters honey
  • 75 milliliters coconut milk
  • Juice of 1 lemon
  • 3 eggs
  • 40 grams blueberries

How to make it?

Preheat the oven on 180 degrees Celsius (356 Fahrenheit). In the meantime put the coconut oil in a small pan and melt slowly on low heat fire.

While the coconut oil melts you can put the buckwheat flour in a mixing bowl and add the baking soda to it. Grate the lemon on top of the bowl and also add the grated coconut. Mix these dry ingredients.

Next put the melted coconut oil in the other mixing bowl. Add the Greek yogurt, honey and coconut milk to it. 

Juice the lemon and add the juice as well to this bowl. At last also add the eggs to it. Mix with a spatula or whisk into a smooth mixture and make sure everything is mixed and included properly.

When the wet ingredients are mixed into a smooth mixture you can add them to the bowl with the dry ingredients.

Mix both mixtures with a spatula or whisk until it become a nice, smooth batter and all ingredients are mixed properly.

At last add the blueberries and carefully mix them through the batter. Make sure they don’t burst open or break.

Put a piece of baking paper in a small spring form and divide the batter over the it. Bake the cake for 45 minutes in a preheated oven.

Pay attention that the baking time may differ per oven.

Let the cake cool down a bit and you can enjoy this very refreshing cake.

I like it a lot if you make one of my recipes and I am very curious to see what you made and how you did it. That is why I like it also if you share it on Facebook or Instagram and tag Organic Happiness @organichappinessblog and/or use the hashtag #organichappiness

Are you looking for even more healthy inspiration? Order the ‘Feel Good’ E-book with 20 super delicious and healthy recipes. And besides that information about healthy nutrition and tips and tricks to start eating more healthy.

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