Vegan Gluten-Free Melon Cake

Melon Cake with Chefanie Sheets

Honey-dew ya love me? Cantaloupe tonight! But you can enjoy this delicious, all raw, all vegan, gluten-free 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 4 circles with a ring mold. 
  • Whisk together ingredients for gluten-free creamy vegan frosting frosting until fluffy. 
  • Place your first layer of melon (honeydew or cantaloupe) on a cake pad, fill the center with 1 watermelon circle, 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. 

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