Watermelon Cake

This is the easiest cake to bake!

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time: 10 - 15 minutes

wow factor: "wow it's really just a watermelon in the shape of a cake!" 

health factor: 10/10

 

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INGREDIENTS:

1 whole seedless watermelon

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ICING: This is my variation on The Whole Pantry's frosting:

1 can organic coconut cream refrigerated overnight 

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1/2 cup organic cream (omit this if you're dairy free or vegan and use an additional can of coconut cream)

1 tablespoon raw honey or maple syrup or rice malt syrup

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1 teaspoon vanilla essence

cinnamon to taste

DECORATION: fruit of your choice.. I used strawberries, blueberries and kiwi fruit and some almond slivers

METHOD:

- first prepare the icing. Take the can of coconut milk out of the fridge and open. Carefully take out the separated thick coconut cream on top and place in mixing bowl. Save the left over coconut milk and use for a smoothie or a curry or soup. Add fresh cream to the mixing bowl with the other ingredients. Whip up with a whisk or mixer until it thickens a little. Place in fridge whilst you cut the watermelon.

Take the watermelon and cut both ends off so you are left with a round portion. Lay it flat and then carefully cut the skin off with a sharp knife. Shape the watermelon to your liking.

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Prep the decoration.

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Take the icing and layer on top of the watermelon. Decorate using your inner cake artiste.

Serve immediately or refrigerate until you're ready to devour.

Voila! The perfect healthy cake option.. 100% gluten free refined sugarfree wheatfree and guilt free!

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