Watermelon Rind Cake
After the holidays and with my kids back at school, I’ve been diving into creative ways to reduce food waste while making delicious snacks. One of my favorite zero-waste baking ideas is transforming watermelon rinds into a moist and flavorful cake. Yes, you read that right—the white part of watermelon rinds, often thrown away, is the star ingredient here! It’s sweet, versatile, and perfect for baking.
Why Use Watermelon Rinds?
The white part of watermelon rinds is mild in flavor and acts like a sponge, soaking up sweetness and spices. When combined with sugar and cinnamon, it transforms into a soft and aromatic addition to your baked goods. This method not only reduces waste but also stretches the value of the watermelon you already have at home.
Watermelon Rind Cake Recipe
Ingredients:
3 cups diced watermelon rinds (white part only, peeled)
1.5 cups sugar
2 tsp cinnamon
1/2 cup oil
1/2 cup milk (or plant-based milk for a dairy-free option)
4 eggs (or flax eggs for a vegan alternative)
1 tbsp kombucha vinegar (or any vinegar)
1 tsp vanilla extract
3 cups flour
4 tsp baking powder
1 tsp baking soda
Instructions:
Prepare the Watermelon Rinds: Start by peeling the green outer layer off the watermelon rinds and dicing the white part into small pieces. In a bowl, mix the diced rinds with sugar and cinnamon. Let the mixture sit for about 10 minutes so the rinds can absorb the sweetness and spices.
Combine the Wet Ingredients: In a large mixing bowl, whisk together the oil, milk, eggs (or flax eggs), kombucha vinegar, and vanilla extract. Add the watermelon rind mixture and stir until well combined.
Prepare the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring gently until fully incorporated. Be careful not to overmix.
Bake the Cake: Preheat your oven to 350°F (175°C). Grease a baking pan and pour the batter evenly into the pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Extra Tips for No-Waste Baking
Use Over-Fermented Kombucha: If you’ve got kombucha that’s too sour to drink, it’s perfect as a vinegar substitute in baking. The acidity reacts with baking soda, giving your baked goods a nice rise.
Repurpose Holiday Fruitcake: Not a fan of fruitcake? Chop up leftover slices and mix them into your batter for added texture and flavor. It reduces sweetness and density, making it more enjoyable.
Why I Love This Recipe
This cake is not only a great way to use up food scraps, but it’s also a wonderful conversation starter about sustainability.
Let me know if you give this recipe a try! I’d love to hear how you’re getting creative with zero-waste baking in your own kitchen.
Happy baking and waste-free living!
