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The Most Simple Cake Ever
Do you have food allergies in your family? Or do you try and eat a certain way, by choice or other? This “recipe” for the most simple cake ever is going to be your new favorite without, eggs, dairy, nuts, gluten, and all those other high allergy items!
I call it a “recipe” although it really isn’t. Thought this recipe was too good to pass up, in case you have people in your house with allergies or other diet related issues that make baking cakes difficult. For me, I have PKU, so this is a relatively phenylalanine free cake (don’t worry if you have no idea what that means, you can click the link for more info on PKU if you are curious).
I want to be totally honest that I did not come up with this idea on my own. I have seen it somewhere once before, but I cannot remember where I did. It was quite a while ago, and I can’t believe it took me this long to actually try it out! Now it may just be a staple in our house!
The Super Food Sneak
Okay…ready for the big secret??? It is watermelon! Yup…that’s the cake…that’s it. Anticlimactic…probably. All you need for this cake is a watermelon cut in the shape of a cake. I added a coconut whipped cream as frosting and coconut flakes for texture. Then topped it all with fresh berries. Super easy, super simple! The best part, it has no sugar, gluten, dairy, nuts (other than coconut). So basically, it is like an allergy free, super healthy cake!
As long as you are not allergic to watermelon, you can top this cake with anything you want/ can have. So if you are allergic to coconut or berries, top with a different kind of cream or none at all. You can cut up fruit into all sorts of fun shapes like hearts and stars to make the cake super fun and themed. The sky is the limit on this one!
The Most Simple Cake Ever
Super easy, allergy free "cake".
- 1 whole watermelon peeled and cut into the shape of a cake
- 1-2 cups fresh berries or whatever you want to put on top- other fruit, nuts, chocolate,etc.
- 1-2 cups coconut flakes to add texture to the sides of the cake and toppings
- 2 cups coconut whipped cream
For the coconut whipped cream
Place two cans of regular coconut milk (not cream and not lite) in the fridge overnight. (Or place in the freezer for 15- 20 minutes to chill, DON'T freeze.)
The next day open the cans and take out all the solid cream part out and whip on high speed for a good 6-8 minutes, until it gets nice and fluffy. (You can add in flavoring such as vanilla or almond, but if the flavoring isn't clear, it will muddy the color of the whipped cream).
To put together
Peel the rind off your watermelon and cut into a "cake" like shape, round or square.
Spread the whipped cream on top of the watermelon and down the sides. Go as thick or thin as you want on the coconut whipped cream. If you are going thicker you will need to make twice the amount of whipped cream as the recipe.
Then add the coconut flakes to the sides. (This makes the shape very forgiving so it doesn't have to be perfectly smooth.)
Arrange whatever toppings you want on top. (Berries, fresh fruit, nuts, chocolate, syrups, etc...)
Place in fridge until ready to serve.