I love this no-bake watermelon cake. It will really razzle dazzle your friends if you bring it to a party or potluck.
It’s refreshing, satisfying, and sweet, not to mention visually stunning, making it the perfect dessert for a summer soiree or BBQ. Or, maybe just for breakfast…
You can see from the photos, I’ve already made it a few times, with different toppings.
From the outside, it looks like a regular ol’ cake. Creamy white coconut frosting and oodles of berries and almonds hide the fresh jewel red watermelon interior.
In a testament to mind over matter, when you bite into a slice of this cake, which is essentially just fruit and coconut milk, you really feel like you’re eating a decadent dessert! It makes a fun summer activity for kids, and a sneaky way to get any picky, fruit-averse eaters to gobble it up.
It only requires a few ingredients and is simple to put together, you just need to plan in advance as it does require some refrigeration time.
When choosing a canned coconut milk for the frosting, it is important you choose a brand with a low level of guar gum, or otherwise you’ll end up with coconut soup. Guar gum keeps the cream and milk bined, and for this recipe, you want them to separate. I have found Thai Kitchen’s organic (not regular) coconut milk tends to separate well.
vegan watermelon cake; raw watermelon cake
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This recipe looks so good.. I must try it. What a fun idea. Thanks Maria
Thanks Julie!!! I hope you enjoy it when you make it! xx
I live in Australia Maria and it’s going to be on the festive menu for sure. The kids are going to LOVE it!!
This is a great idea! If I wanted to eliminate the separation step, would canned coconut cream work for the frosting as well?