Watermelon Cake!

Need a gluten free, sugar free, dairy free, cake? I know the joke circulating – What can I have besides a block of ice? Well, with so many dietary restrictions, this is a simple and eye catching dessert to feature at any party.

Crunchy, sweet, juicy watermelon is the perfect base for this cake. Add “frosting” which is just sweetened coconut yogurt, secure with skewers if you make it a three tiered cake like I did. And decorate to your heart’s desire.

I used mandolin sliced mango, raspberries, strawberries, blueberries, and cherries to bring this creation to life.

The very top is a mound of berries, drizzled lightly with honey and sprinkled with finely ground coconut flakes.

It’s a delightful flavor combination — sweet watermelon, tart berries, creamy frosting. And it’s so easy to make!

 

Here’s what you’ll need:

  • 1 large watermelon (I chilled mine overnight in the fridge)
  • 1 cup coconut yogurt (use store bought or here’s my homemade recipe)
  • 4 skewers cut down to size (optional)
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries
  • 1 cup fresh cherries
  • 1-2 ripe golden mangos

Start by rinsing all your fruit and draining the excess water off.

Peel the mango and slice on a mandolin slicer for thin, even pieces to garnish with.

Sweeten your coconut yogurt with some agave to taste. Set all the prepped fruit aside.

Using a large cutting board and knife, start by cutting off both ends of the watermelon. Stand it up on one end and cut away the green and white parts. Slice in to 3 “cake” rounds (or as many as you’d like to stack), trim down the edges until you have a perfect circle in the diameter you want.

Place first “cake” round on your platter and add 2-3 Tablespoons of coconut yogurt. Place your second “cake” round on top of that and press, allowing the “frosting” to come out a bit. This is what will hold your blueberries in place when you’re ready to decorate. Repeat the process for the final layer. Insert skewers to stabilize the cake. This step is optional, however, as the cake is very stable as is. But if you’re transporting it or want to be extra safe, the skewer sticks work well.

Add a generous amount of coconut yogurt to the very top and pile on the raspberries and blueberries generously.

Add thinly sliced mango to the base of the bottom and middle tiers. Dip each blueberry in more yogurt if needed and line the middle and top tiers. Decorate the platter with scattered strawberries, cherries, the remaining blueberries and raspberries. Drizzle a little honey or agave to the very top and sprinkle with coconut flakes for extra decor.

Take a bow, you’ve just make a delicious watermelon cake!

Hope you love it as much as I do!

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