100% Fruit "Cake"

100% Fruit "Cake"

5 Reviews 3 Pics
  • Prep

    30 m
  • Ready In

    30 m
InTheKitchen
Recipe by  InTheKitchen

“This cake was a hit with the children and parents at our two-year-old's birthday party. It is perfect for raw, vegan, gluten/wheat-free, refined sugar-free diets (and children who don't need sugar!). This cake was inspired by a 100% watermelon cake we had the year before.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
  2. Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
  3. Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.

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Reviews (5)

Rate This Recipe
Jeandylirious
19

Jeandylirious

laysho!

RavenCook
4

RavenCook

Made it for my friends little brother, hes 6 and loved it. Thanks for the recipe :3

Mrs. J.
3

Mrs. J.

This "100% Fruit Cake" was a BIG HIT! I made mine 3 hours in advance and placed it in a pie plate by chance because I was taking it to a picnic. A lot of fruit juice seeped from the fruit, but fortunately the edges of the pie plate caught the excess fruit juice so I didn't have a big mess. I just "drank away" the excess juice with a straw. From now on when I make this recipe I will place the cake in my flan pan both to catch the juices and so I can stack up lots of fruit for garnish. Thank you InTheKitchen for sharing your recipe.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 233 cal
  • 12%
  • Fat
  • 1.2 g
  • 2%
  • Carbs
  • 58.6 g
  • 19%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

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