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

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Course: Breakfast, Dessert, Lunch, Salad

Cuisine: American

Keyword: Watermelon Cake

Prep Time: 20

Cook Time: 20

Servings: 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