Happy Tuesday Everybody!
I have been meaning to make one of these cakes for a while now. What if I told you this cake was Gluten-free, refined sugar-free, dairy-free, grain-free and could easily be nut-free as well?? I think you would be totally impressed. Let’s get started!!
Here is what you’ll need:
– 1 watermelon
– 2 cans of coconut milk, refrigerated over night so that milk and cream separate
– 2 tbsp maple syrup or honey
– 1 tsp tahitian vanilla extract
– fresh fruit for decorating
– 1 cup toasted almonds or for a NUT-FREE option –> toasted coconut
How to:
– cut both ends off of the watermelon so that it will stand upright and not roll off the table.
– cut off remainder of rind and put into fridge to keep chilled.
– open cans of coconut milk (mine contained 65% coconut and water) and drain out the milk and keep the thicker coconut cream
– add in sweeteners and vanilla and whip for 3-5 minutes, then place back into the fridge to cool for 3 hours.
You can actually prep this step before hand so you can ice the cake exactly when you need.
– coat the outside of the watermelon as if you are icing a cake.
– decorate with your favourite toppings…and DONE!
So fun and easy, and wont weight you down like real cake!
YAHOO!
Feed your soul,
~xo
Healthy H'ohm'e 
So original, never would have thought of doing that!
Thank you! You should try, its delicious!! Have fun with it!
That’s so cool! What a great idea! I just got my first can of coconut cream, and I’ll have to try it! 🙂
Thanks! just make sure that the coconut cream is chilled very well before you apply to the watermelon cake… if its too soupy, it will just slide off the edges ;). Enjoy !
What a healthy and creative alternative to cake Taylor. Can’t wait to try this!!!
Thanks love! Enjoy and let me know how you like it 😉
What a cool idea! Watermelons have started to come out here. I love eating it with feta cheese but why not with coconut cream! Thanks.