Watermelon Rind Cake Recipe

Recipe By Slurrp

Watermelon rind cake is a unique and delicious dessert made from the often discarded part of the watermelon. The rind is cooked until tender and then combined with flour, sugar, and other ingredients to create a moist and flavorful cake. This cake has a subtle sweetness and a hint of watermelon flavor, making it a refreshing and unexpected treat. It's a great way to reduce food waste and enjoy a creative twist on a classic dessert.

3.7
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Vegdiet
1hr 45minstotal
45minsPrep
1hr Cook
1hr 45m.total
45m.Prep
1hr Cook
Watermelon Rind Cake
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ingredients serve

Ingredients for Watermelon Rind Cake Recipe

  • 1/4 cup Watermelon Rind, Peeled And Cut Into Small Pieces
  • 1/4 cup All Purpose Flour
  • 0.19 cup Granulated Sugar
  • 0.13 teaspoon Baking Powder
  • 0.06 teaspoon Salt
  • 0.06 teaspoon Cinnamon
  • 0.03 teaspoon Nutmeg
  • 0.38 Eggs
  • 0.06 cup Vegetable Oil
  • 0.13 teaspoon Vanilla Extract

Directions: Watermelon Rind Cake Recipe

Cooking Directions

  • STEP 1.Peel the green skin off the watermelon rind and remove any pink flesh.
  • STEP 2.Cut the rind into small pieces and boil them in water until tender.
  • STEP 3.Drain the cooked rind and let it cool completely.
  • STEP 4.In a mixing bowl, combine the cooled rind, flour, sugar, baking powder, salt, and spices.
  • STEP 5.Add eggs, oil, and vanilla extract to the mixture and stir until well combined.
  • STEP 6.Pour the batter into a greased cake pan and bake in a preheated oven at 350°F (175°C) for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 7.Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • STEP 8.Once cooled, frost the cake with your favorite frosting or serve it plain.
  • STEP 9.Slice and serve the watermelon rind cake as a delightful and unexpected dessert.

Cooking Tips

  • Make sure to remove all the green skin and pink flesh from the watermelon rind before using it in the cake.
  • Boiling the rind until tender helps to soften it and remove any bitterness.
  • You can add spices like cinnamon or nutmeg to enhance the flavor of the cake.
  • For a healthier option, you can use whole wheat flour instead of all-purpose flour.
  • Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Storage and Serving

  • Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Serve the watermelon rind cake as a dessert at parties, picnics, or any occasion.
  • You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition
value
283
calories per serving
14 g Fat4 g Protein34 g Carbs5 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    4g
  • Carbs
    34g
  • Fiber
    5g

MacroNutrients

  • Carbs
    34g
  • Protein
    4g
  • Fiber
    5g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    18mg
  • Iron
    1mg
  • Vitamin A
    12mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    24mg
  • Manganese
    < 1mg
  • Phosphorus
    59mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp