Saturday, April 30, 2016

{Gluten and Dairy Free} Watermelon "Cake"

I found this beauty at Go Dairy Free, one of my favorite sites. As she noted, coconut would be a great alternative to the nuts if you can tolerate it. I love how colorful it is!
photo from Go Dairy Free

For a paleo watermelon cake, substitute honey-sweetened coconut cream for the yogurt or use a homemade dairy-free, paleo yogurt.
For a nut-free watermelon cake, substitute unsweetened shredded coconut for the almond slices. Confused about coconut and tree nut allergies? See this post.
5 from 1 reviews
Fresh & Fruity Watermelon Cake (naturally vegan & gluten-free)
Prep time
Total time
Serves: 6 to 8 servings
  • 1 seedless watermelon
  • 1 cup vanilla dairy-free yogurt (such as So Delicious Dairy Free)
  • 1 cup sliced almonds (see note in post above for nut-free)
  • 1 cup blueberries
  • 1 cup sliced strawberries
  1. Place the watermelon on its side on a cutting board. Cut 3 to 5 inches off each end to create large center slice between 3 to 5 inches in depth. Trim off the outer rind.
  2. Cut the watermelon slice into 6 to 8 pie-shaped wedges. Blot edges with paper towels to absorb excess moisture.
  3. Dip the back (curved) side of each slice in yogurt and then almonds, re-assembling pieces on a serving platter as each piece is completed. When finished, it will look like pie crust of almonds around watermelon slices.
  4. Frost the top of the reassembled watermelon with remaining the yogurt and decorate top with berries. Chill until ready to serve.

No comments:

Post a Comment