Friday, May 27, 2016

How to Make a Layered Watermelon Berry Fruit Cake

Have you ever needed to have a party for your gluten free, grain free, dairy free, processed food free friend or family member and had NO IDEA what to do? Or maybe you're the one with dietary restrictions and you are tired of not having dessert. Whether you or a friend is a vegan, paleo, or gluten free, you can still make a fun "cake" that everyone will enjoy. It has the added perk of being no-bake, which means no heating up your home during the summer!

This is my entry in the Wayfair Cake Off - Wayfair asked me and 19 other bloggers are each publishing their best cake recipes that use fresh fruit, and whoever gets the most social media shares on their recipes wins! So do me a favor? If you like this recipe, please be sure to pin it, tweet it or share it with your friends on Facebook, would you?

So for my take on a fruit cake, I decided to go with a FRUIT cake. Get it?

It's just as pretty as a normal cake made with flour but with better-for-you ingredients. A cake truly without guilt!


  • 1 medium-large seedless watermelon
  • 2 cans Trader Joe's coconut cream*
  • 1/4 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1 cup powdered sugar** (if paleo, use 1/4 cup raw honey instead!)
  • 2 cups fresh blueberries**
  • 1 cup fresh raspberries**
  • 1/4 cup fresh blackberries**
  • 1 large fresh strawberry**
*Trader Joe's is the only brand of coconut cream I have found that is thick and creamy throughout the whole can. Others have a cream layer on top but are still watery underneath. No Trader Joe's? Instead, you can get 4 cans of full fat coconut milk and refrigerate it for 6 hours to encourage the cream to rise to the top. Then, scoop the fatty part out and use that in place of the coconut cream

**Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.


STEP 1: Shape the Watermelon 

Cut one end off of the watermelon.

Turn the watermelon so it is standing on the flat end and use a chef's knife to cut away the rind.

Look at the profile of the watermelon. Most watermelons will be narrow on bottom and on top. Cut off the sloped bottom and top so you are left with a middle piece, about 4 inches in height.

Use your knife to shape the remaining watermelon into a round shape.

Finally, cut the round watermelon "cake" in half, creating 2 stackable rounds. Wrap each round in paper towels to absorb surface moisture and set aside until frosting is ready.

STEP 2: Make Frosting

To a large mixing bowl, add 2 cans of coconut cream, 1/4 tsp almond extract and 1/4 tsp vanilla extract. Mix until well combined. Add 1 cup powdered sugar (or 1/4 cup honey if making the paleo version) and mix on high for 1 minute. Once mixing is complete, put frosting in fridge for 1-2 hours to firm up.

STEP 3: Assemble Cake

To assemble the cake, place one piece of watermelon on a cake stand. Top with approximately 1/2 cup of frosting, spreading to the edges. One at at time, place blueberries in the frosting, close together, to cover the frosting layer. Top with another 1/2 cup frosting and spread smooth.

Place the next watermelon layer on top. Frost the top and sides of the cake.

Garnish with berries. For best results maintaining the layer structure once sliced, allow to sit at in the fridge for 1-2 hours to allow the frosting to set.


If you liked my recipe, please give me a social media shoutout by pinning, tweeting or facebooking about it!

About the Author:

Carissa is a green lifestyle expert and mom of two boys. The owner and lead writer for Creative Green Living, she is also the author of two e-books including the best-selling beverage cookbook, Infused: Recipes for Herb & Fruit Infused Water, Tea and More. You can also find her recipes featured in The Non-GMO Cookbook as well as in periodicals like Urban Farm Magazine. Her goal is to empower families to make healthier choices that are easy, taste great and are fun!

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Sponsored post disclosure: This post was sponsored by Wayfair. All opinions expressed are 100% mine. I only recommend products and vendors I personally enjoy and think my readers will as well. For more information, see my full sponsored post and review policy.

1 comment:

  1. I finally got around to reading this post after seeing both of your Instagram posts about it. It looks delicious! I pinned it and will definitely be trying it later this summer. Maybe for the 4th of July!


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