Impress your guests at the next summer potluck with this refreshing and delightful watermelon cake. It looks like a traditional cake from the outside, but the “wow’’ factor is revealed when you cut a ruby red slice of watermelon.

This is gluten-free and low in sugar, making it an excellent replacement to regular cake for those who have dietary restrictions. This is undoubtedly the healthiest “cake,” made simply from fresh watermelon, encased in silky coconut whipped cream, and topped with your favorite fruit.

Watermelons with their juicy glory are currently in season and readily available at the local grocery stores. Try this watermelon cake before the season is gone!

More Watermelon Recipes:

Watermelon Lemonade

Cucumber, Basil, and Watermelon Salad

Watermelon Rind Preserves

watermelon overlay cake

This watermelon cake is…

  • Dairy-free
  • Gluten-free
  • Soy-free
  • Paleo
  • Low in sugar
  • Vegan…

Yes! Because I’ve used coconut whipped cream instead of regular whipped cream, which is a dairy-free and vegan version of traditional whipped cream. This is readily available at the supermarkets. However, I highly suggest homemade coconut whipped cream. Everything tastes so delicious and fresh. You can easily make it at home by following the recipe below.

How to make coconut whipped cream?

To make coconut whipped cream, follow these steps:

  1. First, pick a high-quality brand of coconut milk or cream.
  2. Chill in the refrigerator overnight to harden (freezing does not work well).
  3. Scooping the hardened coconut milk/cream into a bowl and discard any clear liquid (reserve for later use in smoothies, etc.)
  4. Add the vanilla extract.
  5. Using a hand mixer or a stand mixer, whip the cream until light peaks form.
  6. Sweeten to taste with agave, stevia, or sifted powdered sugar, if you like.

Complete coconut whipped cream recipe here.

whole watermelon for watermelon cake

Watermelon Cake Recipe

To make this special summer cookout, you’ll need few basic ingredients and easy steps to follow. All you need to do is cut the watermelon into a cake shape and top it with whipped Coconut Cream and your favorite fruits. And, in about 30 minutes, you will get a refreshing, healthy, and delightful cake you have ever tried.

  • 1 large oblong watermelon
  • 1 tub of Coconut Whipped Cream
  • 1 kiwifruit, peeled, halved lengthwise, and sliced
  • 1 cup halved fresh strawberries
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh raspberries

cutting watermelon for watermelon cake

How to make a watermelon cake?

  1. Let’s start carving the “cake” by using a sharp knife. Cut off both ends of watermelon, about 2-3 inches thickness, and discard. Depending on the size of your watermelon, you might want to cut it in half crosswise.
  2. Place the first half upright on the cutting board. Then, using a sharp knife, cut the green skin and white rind away, exposing the red flesh of the watermelon. Repeat for the other half of the watermelon.
  3. Dry watermelon pieces and stack them on top of each other on a serving platter or cake plate, placing the larger one at the base and the smaller one on top.
  4. Frost with coconut whipped cream. This is the most enjoyable part, and the children will love it as well. Evenly cover your watermelon with whipped coconut cream. Anything less than perfect is acceptable. We’re looking for a “rustic” aesthetic here.
  5. Decorate with the fruits, then serve immediately if you like. However, I suggest chilling the cake for 2-3 hours in the refrigerator, then serving.

carved water for cake

Recipe Notes

  1. Top Secret… The secret to ensuring that this watermelon dessert has incredible flavors is to purchasing high-quality ripe fruit.
  2. Prep the Watermelon for Icing Make sure that the watermelon is completely dry before applying the whipped coconut cream. Pat dry it with a paper towel or cloth before frosting it. Before frosting, you can slice your watermelon to make serving it later easier.
  3. Avoid Mess… Before frosting your watermelon, put strips of paper beneath the edges. Slip them out when you’re done with the messy work, and your work surface will be spotless!
  4. Firmer Frosting… If your coconut whipped cream is too soft, place it in the refrigerator for 2-3 hours. The cream will become slightly stiffer and spread like buttercream frosting. Smooth out the frosting with the back of a spoon or a small spatula.
  5. Size Modification… You can make this cake as small or as big as your party requires (or the available produce allows), but you will need to adjust the whipped cream topping accordingly. One tub of heavy whipping cream was sufficient to cover my watermelon cake completely. Whipping cream is essential for smoothing out an uneven carving job, so more is better.
  6. Serving… Serve this refreshing watermelon cake with a bowl of some additional fresh fruit and berries. And, you can also serve with honey yogurt or whipped cream. First, cut it into slices just like you’d a round cake. Then, place the slice in a small bowl or plates and garnish with fruit and whipped cream! Continue until everyone is served.
  7. Substitutes… If the watermelon is not available, use cantaloupe or honeydew instead.

Carved watermelon layers

Fruit cake decorating ideas?

Allow your inner child (or actual children) to roam free while you decorate this cake. Here are some ideas for toppings:

  • Fresh fruit: cherries, berries, grapes, kiwi, & sliced melon. You can place them as-is or skewering them with toothpicks.
  • Figs or small citrus bits also work well.
  • Coconut flakes, toasted
  • Crushed nuts: Almonds, Cashews, Pistachios,
  • Seeds: sesame seeds, hemp seeds
  • Fresh mint leaves.
  • For an extra oomph factor, you can sprinkle some fresh rose petals on the top.

I hope you give this watermelon cake a try at least once during the summer. I guarantee that you will be the center of attention at your next family reunion. And it’ll be the first cake no one will refuse to eat because of any dietary concerns!

watermelon cut with a slice on a white plate on a grey

More Cake Recipes:

Vegan Pound Cake

Pineapple Upside Down Cake

Vegan Carrot Cake

Lemon Raspberry Bundt Cake

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Watermelon Cake

Watermelon Cake

Try this simple, easy, refreshing, and delightful watermelon cake for your next summer cookouts. This vegan "cake" is made simply from fresh watermelon, encased in silky coconut whipped cream, and topped with your favorite fruit. This fresh, juicy dessert will put your cooking skills to the test! Howdy, summer!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Lunch, Salad
Cuisine: American
Keyword: Watermelon Cake
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 10 servings
Calories: 25kcal

Ingredients

  • 1 large watermelon
  • 1 recipe coconut whipped cream
  • 1 kiwi peeled, cut in half length-wise, and sliced
  • 1 cup fresh strawberries halved
  • 1 cup blueberries fresh or frozen
  • 1 cup fresh raspberries

Instructions

  • Let’s start carving the “cake” by using a sharp knife. Cut off both ends of watermelon, about 2-3 inches thickness, and discard. Depending on the size of your watermelon, you might want to cut it in half crosswise.
  • Place the first half upright on the cutting board. Then, using a sharp knife, cut the green skin and white rind away, exposing the red flesh of the watermelon. Repeat for the other half of the watermelon.
  • Dry watermelon pieces and stack them on top of each other on a serving platter or cake plate, placing the larger one at the base and the smaller one on top.
  • Frost with coconut whipped cream. This is the most enjoyable part, and the children will love it as well. Evenly cover your watermelon with whipped coconut cream. Anything less than perfect is acceptable. We’re looking for a “rustic” aesthetic here.
  • Decorate with the fruits, then serve immediately if you like. However, I suggest chilling the cake for 2-3 hours in the refrigerator, then serving.

Nutrition

Calories: 25kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 70mg | Fiber: 2g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 20mg | Calcium: 9mg | Iron: 0.2mg