Description
This cake was a hit with the children and parents at our two-year-old’s birthday party. It is perfect for raw, vegan, gluten/wheat-free, refined sugar-free diets (and children who don’t need sugar!). This cake was inspired by a 100% watermelon cake we had the year before.
Ingredients
- 1 seedless watermelon
- 2 cups strawberries, hulled and sliced
- 1 cantaloupe – seeded, peeled, and sliced (Optional)
- 1 fresh pineapple – peeled, cored, and sliced (Optional)
Instructions
- To create the base tier of the cake
- cut 3 slices of watermelon
- 1 to 2 inches thick
- crossways through the center of the melon. Trim the rind from the watermelon slices
- and place the largest slice onto a cake plate. Alternate layering sliced strawberries
- slices of cantaloupe
- and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
- Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife
- cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
- Refrigerate until serving time. To serve
- slice the cake with a sharp knife
- one wedge at a time
- and set the wedge onto a plate.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 8