Description

Every summer, my kitchen turns into a juicy, sticky paradise. I vividly remember my youngest walking in with a huge slice of watermelon, dripping down his chin. I thought, "I can turn this into a cake!" That's how I created this Watermelon Cake – No Flour. It's a lifesaver for hot days. We devour this Watermelon Cake – No Flour at every barbecue now. It’s pure joy, minus the oven heat. Trust me, Watermelon Cake – No Flour will impress your family too. You won’t miss the flour at all.

Ingredients

Scale

1 medium Seedless watermelo
2 cups Heavy cream, cold
1/4 cup Powdered sugar
1 teaspoon Vanilla extract
As needed Fresh berries & mint, for decoratio

Instructions

Prepare the watermelon. Cut two flat slices from the top and bottom of your watermelon. This makes a stable base
Trim the rind. Carefully cut away all the green rind. Shape the watermelon into a perfect cylinder
Make the frosting. In a large bowl, whip the heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form
Assemble. Place the watermelon cylinder on a serving plate. Generously spread the cream all over. Completely coat the sides and top
Decorate. Press fresh berries and mint leaves into the cream. Slice and serve immediately

Notes

Make sure your watermelon is very cold. Cold cream whips better.

Pat the watermelon dry with a paper towel to help the cream stick.

Always serve this cake right away; it gets watery if left out.

Use a sharp serrated knife to cut the watermelon cleanly.

This cake does not store well; eat immediately or refrigerate leftovers tightly covered for up to one hour. Do not freeze.

Reheating is not recommended.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 150 kcal
Sugar: 12 g
Sodium: 20 mg
Fat: 10 g
Saturated Fat: 7 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 40 mg

Keywords: watermelon cake, no flour, summer dessert, gluten-free, refreshing