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Watermelon Cake Recipe

written by Christie Connelly

vegan gluten-free eatwell

Watermelon Cake Recipe

Credit: Christie Connelly

This is the cake you make when you don’t feel like actual cake. Perfect for a hot summer afternoon, it’s a lovely bit of novelty for kids and adults alike.

Serves: 8–10

Ingredients

Method

  • 1 whole watermelon, preferably seedless
  • 3 cups coconut yoghurt
  • 2 tsp pure vanilla extract
  • 60mL maple syrup
  • 1 tbsp lime zest
  • Shredded coconut & lime slices, to garnish
  1. Slice sides and ends of watermelon to make square shape at desired size. Trim off any remaining rind. Slice watermelon horizontally into 3 even slices, to form cake layers. Wrap each piece in paper towel to absorb excess moisture. Set aside for 10 mins.
  2. Whisk together coconut yoghurt, vanilla, maple syrup and lime zest to form smooth “icing”.
  3. Place one square slice of watermelon on serving platter and spread with one-third of icing. Place another square of watermelon on top and spread with another third of icing. Add last square and spread remaining icing on top. Garnish with coconut and lime.
  4. Slice as you would regular cake, but be careful as it has a tendency to slide around. Enjoy.




  

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.

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