Recipe: Vegan, Gluten Free Watermelon Cake

Posted by Amina AlTai on

Watermelon is always a regular at summer soirees.  When chilled, there's nothing quite like it.  But what if you could up the ante from the run-of-the-mill sliced melon and bring this fancy-looking watermelon cake?  And what if I told you it was super easy to make?  Well you can, and it is!  All you'll need is a few simple ingredients and about 25 minutes.  

Ingredients:

1 small watermelon 

1 16 ounce packet of coconut meat

4 tbsp of agave or raw honey

2 tsps of vanilla 

2 tbsp of lemon

2 tbsp of melted coconut oil

1/4 tsp of salt

Berries for garnish

Directions

Cut the top and bottom off your watermelon so it's flat like a cake.  Cut the rind off the perimeter of the melon and try to make it as curved as possible.  I struggled with this part : ) Set your melon in the fridge.

For the icing, blending the coconut meat, lemon juice, agave/honey, vanilla, coconut oil and salt until it is pureed.  Place it in the fridge until it's hardened quite a bit.  I kept it in the freezer for about 20 minutes.  It needs to be firm enough to hold onto the melon, but liquid enough to smooth out across the cake.  Once it's firm, smooth it across your cake with a knife or spatula.  Top off with the berries of your choice and smile broadly when everyone tells you how great it tastes : )

Nutrition

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