Jul
08

Amazing Easy No-Bake Watermelon Cake

It’s cold and refreshing, gluten-free, vegan, delicious and looks fabulous!  It will amaze and delight all who witness you cutting the first juicy slice to the very last juicy piece. This frosted illusion of a “cake” is actually made from a large seedless watermelon, 2 cans of coconut milk and sliced, colorful fruit and slivered almonds for decoration! The fun in making this perfect summer dessert is only rivaled by the look on your guests faces when they realize what it is!  My daughter and niece and I made this incredible dessert together, laughed like crazy, and dazzled our guests and ourselves!

Amazing Easy No-Bake Watermelon Cake

Ingredients

1 large oval watermelon, seedless

2 cans of full-fat unsweetened coconut milk or coconut cream (extra thick and & rich from Trader Joe’s)

1 tbs agave syrup

1/2 tsp vanilla extract

1 cup slivered almonds or shredded coconut (optional)

fresh blackberries, sliced strawberries, kiwis and nectarines

 

Method

1) Extremely important: place 2 cans of full fat coconut milk in the coolest part of refrigerator overnight or for at least 10 hours. This will allow the coconut milk to separate– liquid milk on the bottom and the thick cream on the top. It is the cream that we will use to make the whipped cream. OR if you’re using the cans of Trader Joe’s Coconut Cream, there won’t be much separating but it’s best chilled for several hours.

2) Next day: Time to make the whipped cream frosting! Take out your electric mixer and put the bowl and the beaters in the freezer for 5 minutes. Take out and set up mixer.

3) Take 1 can of coconut milk out of the fridge and flip it upside down. The liquid milk should be on the top now. Pour it off into a bowl—you won’t be using this unles you want to add it to smoothies, baking, etc. If you’re using Trader Joe’s Coconut Cream, do the same, but there probably won’t be much separation at all

4) Scoop or scrape out the hardened coconut cream and put it into the cold bowl that you chilled in the freezer. Repeat same method with the 2nd can of coconut milk. Same goes for the Coconut Cream.

5) Start whipping the cream with the electric blender, adding the agave syrup and vanilla extract. It should become very thick. Once whipped into a beautiful frosting, place in the refrigerator for cold storage.

6) Carve the watermelon-–lay the watermelon on it’s side and cut off the top and the bottom. You should be left with a circular, cake-shaped piece. Try your best to level the top and bottom as evenly as possible. Place the piece upright so the rind is vertical.

7) Cut off the rind, in an up and down motion, carefully leaving just the pink fruity cake-shaped piece. Trim to round out.

8) Handle it gingerly and place it on the serving plate.

9) With paper towels, dab and blot up as much liquid as possible, leaving the the side and top dry.

10) With a frosting knife, apply the whipped frosting all over the cake.

11) Sprinkle with slivered almonds or shredded coconut, if desired.

12) Place fresh fruit on the top of the “cake” in circular designs and around the base of the “cake”

13)  Serve immediately. It may keep in the fridge for a couple of hours but that depends on how ripe the watermelon is.

Notes:

1) Since making whipped cream from coconut milk always requires overnight chilling, keep a couple of cans in the fridge all the time for convenience.

2) The whipped cream can be flavored with maple syrup, chocolate, or other flavors. Experiment!

3)  Thanks for inspiration from Paleocupboard.com and Ohsheglows.com

Perfect Sized Watermelon

Cut Watermelon Cake Shape & Dabbing Excess Moisture 

Chilled Full Fat Coconut Milk
Flip Upside Down So that the Creamy Part Has Risen to the Top and Scoop Off

Flip Upside Down So that the Creamy Part Has Risen to the Top and Scoop Off

 

 

Add Agave Syrup and Vanilla Extract and Whip

Add Agave Syrup and Vanilla Extract and Whip Until Thick and Creamy

Preparing Fresh Fruit for Decoration

Frosted & Decorated

Finished and Being Enjoyed!

Beautiful Cake Decoration by Carly Francis & Gorgeous Photography by Alex Cartana-Marks Black.  Thanks to you both for making this so much fun or “How Many Blondes Does It Take to Make a Watermelon Cake?”

xox Ellen

VAP Photo of me retouchedDSCF0406-150x150

 

 

 

 

 

Comments

  1. This is sooo amazing!! I’ve never seen anything like it! How creative!

  2. Helen Maxman says:

    OMG! This recipe is AWESOME!!!!!!! And I am a watermelon fanatic, so i would go crazy for this! This recipe is definitely a keeper!

  3. I have to admit–it really is a great one! When you make it, take a photo! Put a few cans of coconut milk in the fridge NOW so it’s ready when you are!

  4. Alex Cartañá says:

    They totally had to eat their words… so it took three blondes… But boy did we have fun and it turned out to be a beautiful health-filled dessert. I loved every minute! Perfect for all my alimentary restrictions. So happy we got to make it!!

  5. I can’t wait to try this WATERMELON CAKE…no bake cake…..such a cool idea….wowoowow
    thanks a lot…..I am going to send this to a lot of my friends……thanks thanks thanks I love watermelon and I love cake….
    and now I can have my cake and eat it……I mean eat the watermelon cake…all at the same time…

  6. This is awesome and it fits the GAPS Diet as well (gluten and dairy free). I’m making it next week.

  7. Hi Peggy! I’m excited for to make this—please let us know how it comes out. If I can make a suggestion—the coconut cream comes out a bit more thick and frosting-like than the separated coconut milk but I’m not sure how available it is around the country. If you’re near a Trader Joe’s I wold pick up a couple cans of the coconut cream and put in the fridge for when you’re ready to make this! It is a great one!

  8. Cia Bloomquist says:

    Will try for a friend who’s a watermelon fanatic. Have you experimented with cutting it into two layers and using some frosting in the middle? Does it get too wet to do that well?

    Looks beautiful. Thanks.

    • I actually have experimented with making 2 layers. It works kind of if you’re serving it immediately. Also it depends how fragile the watermelon pieces are—as long as you’re careful when you lift the second layer on top, it should be okay. Blot it well with a paper towel—that should help too. If you’re going to store it in the fridge for the whole day, I think it will get too liquidy. I was thinking of trying to do two layers but using fruit in between the layers—blueberries, strawberries, kiwis, etc. but not too many because we’d want it to stay stable. If you try that out, let me know how it comes out. Thanks so much for reading!!

      • Cia Bloomquist says:

        Ellen — the fruit idea sounds better — even slices… hmm — white peaches? Kiwi? Want color contrast. Maybe halved blackberries — blueberries would be too unstable. Thanks so much for the ideas and the reply. This original frosting (vs the lemon with conf. sugar) also looks like a winner for other applications.

  9. Jason Makerson says:

    Would be cool except you stole the recipe from paleocupboard.com. I will be notifying the original author of this post.

    • Hi Jason,
      In the post where I include “Notes,” right before most of the photos, I thank both Paleocupboard.com and OhSheGlows.com for their inspiration. I “veganized” the original recipe so that no animal-derived products were used. There are many variations of the watermelon cake floating around the web and I don’t know if paleocupboard.com “invented” it but I thanked them just the same. Thanks for reading!
      Ellen

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