Fresh & Fruity Watermelon Cake (naturally vegan & gluten-free)
 
Prep time
Total time
 
Author:
Serves: 6 to 8 servings
Ingredients
  • 1 seedless watermelon
  • 1 cup vanilla dairy-free yogurt (see Yogurt Note below)
  • 1 cup sliced almonds (see note in post above for nut-free)
  • 1 cup blueberries
  • 1 cup sliced strawberries
Instructions
  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.
Notes
Yogurt Note: You'll want to use a very thick, Greek-style yogurt. We like Coyo for this. If you're yogurt isn't thick enough, you can make this layer cake-style. Slice rounds of watermelon. Top the rounds with yogurt and layer, but do not "frost' the sides. Another option is to make my Yogurt Mousse, which is an easy way to thicken thinner yogurt, or you can substitute coconut cream.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-watermelon-cake