Vegan Gluten-Free Melon Cake

Melon Cake with St. Barths Chefanie Sheets

Honey-dew ya love me? Cantaloupe tonight! But you can enjoy this delicious, all raw, all vegan, gluten and dairy free fruit cake! Perfect for summer, refreshing AND healthy, you can't go wrong with this delicious treat. 



       •    1 honeydew

       •    1 cantaloupe

       •    1/4 of a watermelon

Gluten Free Creamy Vegan Frosting: 

       •    4 cups powdered sugar

       •    3/4 cup vegan butter

       •    1 ½ T almond milk

     •    ½ T apple cider vinegar

     •    1 ½ t vanilla extract

       •    ½ t lemon juice

       •    ½ t pinch salt


  • Cut honeydew and cantaloupe in half. 

  • Measure the diameters of both, with the smaller melon, cut two full circle slices.

  • Using one of these slices as a stencil, cut out two identical rounds from the larger melon.

  • Scoop out the insides of all 4 layers so there are no seeds and the layers are now rings with holes in the center.

  • Cut your watermelon into chunks. 
  • Whisk together ingredients for cream cheese frosting until fluffy. 
  • Place your first layer of melon (honeydew or cantaloupe) on a cake pad, fill the center with watermelon chunks, then frost over.

  • Repeat this for all four layers, layering the fruit alternating honeydew and cantaloupe.

  • Level the top as best you can. 

  • Frost cake exterior until completely smooth.

  • Apply #ChefanieSheet and Enjoy!

45 minutes total time. Serves 6.