Red White & Blue Watermelon “Cake”. (with directions to make Sugar/Dairy Free)

Red White & Blue Watermelon “Cake”. (with directions to make Sugar/Dairy Free)

I had such a blast making this watermelon "cake'. And to my surprise..it really did transform into something that became much more exciting to eat then your basic slice of watermelon. I have seen this concept done before, except the recipe I spotted used whipped cream. I tried making my cake with whipped cream and it melted right off the top and make a big ugly mess. Plan B became a simple dairy free frosting - and it worked like a charm! I made this frosting sturdy enough so that it would hold up to warm picnic weather. I recommend making this "cake" a few hours in advance- sticking it in the fridge to keep the watermelon chill and to give the frosting the opportunity to get nice and hard. This will give you a fail proof dessert that is both gorgeous and incredibly delicious on a hot summer day.

To make this frosting sugar free- throw some xylitol, erythritol or another non-glycemic sugar alcohol of choice into a coffee grinder or high powdered blender and process until it becomes a fluffy powder. Use it in place of the powdered sugar I have called for.

If using a large watermelon you may want to double the frosting recipe.

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  • Red White & Blue Watermelon “Cake”.

    Ingredients

    • 1 small to medium sized watermelon
    • 1 -2 cups of blueberries and strawberries, or your favorite combination of berries to arrange on top
    • For the frosting
    • 1/2 cup spectrum shortening
    • 1 cup powdered sugar
    • tiny pinch of salt
    • 1/4 teaspoon vanilla extract
    • 1 Tablespoon butter (regular or earth balance for nondairy)

    Instructions

    1. To make the frosting, combine all of the frosting ingredients and mix with a hand mixer until fluffy.
    2. Slice off the top, bottom, and sides of the watermelon and "trim" so that it resembles the shape of a cake.
    3. Pat the top dry with a paper towel and decorate with frosting and your favorite assortment of berries. To make the little stars- use a small cookie cutter to cut into semi thin slices of watermelon. These stars act as awesome decoration.
    4. Store in the fridge- cover once the frosting has gotten hard.
    http://brittanyangell.com/red-white-and-blue-watermelon-cake-with-directions-to-make-sugardairy-free/

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Brittany Angell

6 comments | Leave your own

  1. Rachel

    Oh my goodness!!! I’m so making this for our 4th of July BBQ. It looks so good.

  2. Shirley @ gfe and All Gluten-Free Desserts

    What a totally delightful 4th of July cake, Brittany! Love it! Just shared with my readers over at All Gluten-Free Desserts. :-)

    Thanks!
    Shirley

  3. Jaime W

    Brittany, this is genius! I am making this tomorrow to bring to one of my friends BBQ! Such a healthy dessert, but yet its also still a treat!

  4. Tammy Hernandez

    for the icing i’m going to try puree bananas. I can’t do sugar at all.

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