Watermelon, Strawberry & Kiwi Cake with Watermelon Icing
Watermelon is over 90% water, making it the perfect ingredient for a refreshing summer cake.
This is vegan and gluten free recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Watermelon, Strawberry & Kiwi Cake with Watermelon Icing
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, combine the diced watermelon, sliced strawberries, and sliced kiwi. Set aside.
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In a separate bowl, mix the all-purpose flour, baking powder, and salt.
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In another bowl, whisk together the vegetable oil, granulated sugar, egg replacer powder, and water until well combined.
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Gradually add the dry flour mixture to the wet ingredients and mix until smooth.
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Pour the batter into a greased cake pan.
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Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely.
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In a saucepan, combine 1 cup of watermelon juice and cornstarch. Cook over medium heat until thickened.
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Remove from heat and stir in the powdered sugar until well combined.
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Spread the watermelon icing over the cooled cake.
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Decorate with watermelon slices, if desired.
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Allow the cake to rest for 1 hour before serving.
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Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 36g12%
- Sugars 25g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
