I went to a vegan dessert potluck yesterday. And so I needed to make a dessert. But what to make? I had ingredients, but I wanted something to really knock these vegans’ socks off. So this little baby was born.

(I give the credit for this recipe to this lady.)

You’ll need:

One tasty watermelon

Some frozen strawberries (or fresh, or other any other chopped fruit you’d like)

Agave nectar or honey

A lime

A ruler

A Sharpie (No, you don’t eat these last two.)

Take your watermelon and cut one of the tips off right where it starts to get narrow. You want as much middle part to work with as you can get. Try and cut evenly, but don’t worry about it too much. When you’re done with that, flip it onto the end you’ve just cut and grab your ruler. Measure about 2.5-3 inches above your first cut and mark it all the way around with your Sharpie so you’ll have a guide. Roll it onto its side again and cut.

(At this point, if you want, you can make a second, smaller tier like the lady in the video did. I didn’t choose to (obviously) but it’d be really pretty if you did!)

Rind time! If you’re worried about it being more like a dodecagon than a circle, you can use a plate as a template or just fix it as well as you can once the rind’s off, like I did. You can also fix the top and bottom, shaving off any weird parts so you can get it as straight, pretty, and cake-like as possible.

Now for the strawberries/fruit in general. You can use anything, really; pineapple, mango, bananas, raspberries, blueberries…you name it. I used strawberries because I had lots of them. I used frozen ones because when they melted, they created another little layer of sauce and were very easy to cut through when serving, but fresh ones would have more flavor.

(If you’re making two tiers, put the fruit in the middle and on top. You don’t want to cheat those suckers who get the smaller tier.)

Next, we mix the honey or agave nectar and lime juice. You’re just going to have to eyeball it, and taste every so often (poor you!). Try not to lick it all before you put it on the cake, but I wouldn’t judge if you did. Once that’s all concocted and perfect, pour it over the top and sides.

You now have a beautiful, low-fat, 4-ingredient, 80-10-10-approved watermelon cake. Enjoy!