Paleo Watermelon Cake

Paleo Watermelon Cake

Health Rating
Prep Cook Ready in Servings
15 min 5 min 20 min 8
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Ingredients


1 cup whole Almonds, raw (sliced)
1/2 cup Blackberries
2 can(s) (13.5 oz) Coconut milk (refridgerated)
1 tbsp Honey
2 medium kiwi(s) Kiwi fruit
1/2 cup halves Strawberries
1/2 tsp Vanilla extract, pure
1 whole melon Watermelon

Instructions


To make the coconut whipped cream:
Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.

Open the can of coconut milk and scrape out the cream into a medium sized bowl.

Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy, about 5 minutes (it will not be as fluffy as dairy whipped cream). Place the bowl of whipped cream in the fridge until ready to use.

To make the toasted almonds or coconut:
Place a medium sized skillet over medium-high heat and allow the pan to get hot.

Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown colour. Remove from pan and set aside to cool.

To assemble:
Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want.

Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).

Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favourite fresh fruit.

Serve or store in the refrigerator until ready to serve.

Nutrition Facts

Per Portion

Calories 556  
Calories from fat 291  
Calories from saturated fat 181  
Total Fat 32  g
Saturated Fat 20.1  g
Trans Fat 0  g
Polyunsaturated Fat 2.9  g
Monounsaturated Fat 7.3  g
Cholesterol 0  mg
Sodium 25.1  mg
Potassium 1079  mg
Total Carbohydrate 56  g
Dietary Fiber 5.5  g
Sugars 41  g
Protein 10.1  g

Dietary servings

Per Portion


Fruit 7.5
Meat Alternative 0.5

Energy sources


Pygal 0% 380.270550162 90.7504929134 40% 450.975933044 143.194509213 52% 315.92829736 202.521719321 7% 363.212603171 92.6726482739 40% 52% 7% Alcohol Carbohydrates Fat Protein
Recipe from: Paleo Cupboard
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