Red White & Blue Watermelon "Cake". (with directions to make Sugar/Dairy Free)

by Brittany on June 28, 2013

Post image for Red White & Blue Watermelon

I had such a blast making this watermelon “cake’.  And to my really did transform into something that became much more exciting to eat then your basic slice of watermelon. I have seen this concept done before, except the recipe I spotted used whipped cream. I tried making my cake with whipped cream and it melted right off the top and make a big ugly mess. Plan B  became a simple dairy free frosting – and it worked like a charm! I made this frosting sturdy enough so that it would hold up to warm picnic weather.  I recommend making this “cake” a few hours in advance- sticking it in the fridge to keep the watermelon chill and to give the frosting the opportunity to get nice and hard. This will give you a fail proof dessert that is both gorgeous and incredibly delicious on a hot summer day.

To make this frosting sugar free- throw some xylitol, erythritol or another non-glycemic sugar alcohol of choice into a coffee grinder or high powdered blender and process until it becomes a fluffy powder. Use it in place of the powdered sugar I have called for.

If using a large watermelon you may want to double the frosting recipe.


Red White & Blue Watermelon “Cake”


  • 1 small to medium sized watermelon
  • 1 -2 cups of  blueberries and strawberries, or your favorite combination of berries to arrange on top

For the frosting:

  • 1/2 cup spectrum shortening
  • 1 cup powdered sugar
  • tiny pinch of salt
  • 1/4 teaspoon vanilla extract
  • 1 Tablespoon butter (regular or earth balance for nondairy)
  1. To make the frosting, combine all of the frosting ingredients and mix with a hand mixer until fluffy.
  2. Slice off the top, bottom, and sides of the watermelon and “trim” so that it resembles the shape of a cake. 
  3. Pat the top dry with a paper towel and decorate with frosting and your favorite assortment of berries.  To make the little stars- use a small cookie cutter to cut into semi thin slices of watermelon.  These stars act as awesome decoration.
  4. Store in the fridge- cover once the frosting has gotten hard.




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{ 6 comments… read them below or add one }

Rachel June 29, 2013 at 12:37 am

Oh my goodness!!! I'm so making this for our 4th of July BBQ. It looks so good.


Shirley @ gfe and All Gluten-Free Desserts July 2, 2013 at 4:01 am

What a totally delightful 4th of July cake, Brittany! Love it! Just shared with my readers over at All Gluten-Free Desserts. :-)



Jaime W July 3, 2013 at 12:13 pm

Brittany, this is genius! I am making this tomorrow to bring to one of my friends BBQ! Such a healthy dessert, but yet its also still a treat!


Brittany July 3, 2013 at 8:10 pm

Thank you! :)


Tammy Hernandez July 3, 2013 at 6:38 pm

for the icing i'm going to try puree bananas. I can't do sugar at all.


Brittany July 3, 2013 at 8:10 pm

If you can't have sugar then bananas may not be a good option.. They have tons of sugar in them. Instead you might try using xylitol or another granulated sugar alcohol as I mentioned in the post. ( also the watermelon is a high sugar fruit!)


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