Ok…so I’ve heard that you NEED to find a recipe for an easy yet dazzling 4th of July dessert. You’ve been scouring the web looking for something healthy, delicious and patriotic looking! And above all, simple and fun to make! Maybe you’d like to let the kids help decorate it for you!
Well, I HAVE a recipe for an easy yet dazzling 4th of July dessert! I’m so glad we found each other! It’s yummy, it’s red white and blue and everyone will go, “oooh!”
It’s the best cake you’ll never bake. It’s all natural, non dairy, gluten-free and vegan!
It’s the 4th of July Edition of the Amazing, Easy, No-Bake Watermelon Cake and it’s so easy and fun!
There are 2 versions of the dessert in this post: with frosting and without frosting. And of course this wonderful dessert is red, white and blue! The frosting represents the white. It can always be served on the side as a dollop if you don’t want to frost the whole cake. At this time of year, the red and blue fruits are numerous, so why not use it all for a patriotic dessert?! I cut out some apple stars, as another white colored food, and affixed them to the unfrosted cake with toothpicks, just for added flair!
4th of July Edition of the Amazing Easy No-Bake Watermelon Cake
fresh strawberries, sliced
1 cup slivered almonds or shredded coconut
2 cans unsweetened coconut cream
2 Tablespoon agave syrup
1/2 teaspoon vanilla extract
- Place the 2 cans of coconut cream in the refrigerator for about an hour. Either the cream will rise to the top or the whole can will be cream.
- Put a medium or large electric mixer bowl and the beaters in the freezer for at least 5 minutes.
- When ready to make the frosting, take the cans of coconut cream, bowl and beaters out and and scoop out only the cream into the bowl. Set the beaters into the mixer.
- Whip the cream and slowly add the agave syrup and vanilla extract. It should whip up thick and lustrous. Taste and add more agave or vanilla to taste.
- Place bowl back in the fridge to stay cold.
- Carve the watermelon. Lay it on it’s side and with the knife as level and even as possible, cut off the rounded top and bottom. This will leave a cake shaped piece. Place the piece upright so that the rind is vertical. Keep the discards—it’s good for cutting into pieces and eating!
- With the “cake” sitting upright, cut off the rind, in an up and down motion, carefully leaving just the fruit in a cake shape. Trim off any white areas while keeping the shape. Trim to round it out.
- handle it extremely carefully and put it on the serving plate.
- Dab and blot any excess juice with paper towel, leaving the top and side dry.
- With a frosting knife, apply the whipped frosting all over the cake.
- Place blueberries, blackberries and sliced strawberries on top of the cake and around the base.
- Serve immediately. It will keep in the fridge for a few hours.
Thank you for the original inspiration from Paleocupboard.com and Ohsheglow.com
Of course, this is a beautiful dessert for any occasion. When the red, white and blue theme is not necessary, use any and every fresh fruit in season you can get your hands on and bring in lots of colors—raspberries, peaches, kiwis!!
DECLARE YOUR INDEPENDENCE FROM ANIMAL PRODUCTS!
GO VEGAN FOR 1 MEAL A DAY OR 1 DAY PER WEEK,
and then keep adding and soon you’re there!
More links to fabulous fruity desserts:
Enjoy and Happy Independence Day!!