Ingredients

– 1 whole seedless watermelon (7 to 10 pounds) Acts as the juicy base for the cake

– 2 1/2 cups heavy whipping cream Used to make the whipped topping for a creamy finish

– 1/4 cup sugar Added gradually to sweeten the whipped cream

– Seeds from one vanilla bean Provides natural flavor to the whipped cream

– 1 cup coconut cream Offers a dairy-free alternative for added creaminess

– 1/4 cup agave syrup Serves as a natural sweetener for those watching refined sugars

– 2 cups almond flour Gives structure and a nutty taste, ideal for gluten-free baking

– 2 tablespoons chia seeds Works as a binder and adds nutritional benefits like fiber

– Heavy whipping cream Creates the frosting

– Watermelon Main base

– Almond flour Provides structure

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Instructions

1-Getting started with this fresh watermelon cake is as easy as slicing fruit on a sunny day. Begin by selecting a large, seedless watermelon and washing it thoroughly. To prepare, cut the top and bottom flat, then carve away the rind in downward strips until only the red flesh remains, shaping it roughly like a cake by trimming small pieces from the sides and top.

2-For the whipped cream, beat 2 1/2 cups of heavy whipping cream until it thickens, adding 1/4 cup of sugar one tablespoon at a time, followed by the seeds from one vanilla bean until it’s thick and spreadable. Before spreading, pat the watermelon surface dry with paper towels to remove excess moisture and prevent the cream from sliding. Evenly spread the whipped cream over the entire surface of the shaped watermelon.

3-Detailed Steps for Assembly:

Start with the watermelon: Slice it into a cake shape and pat it dry.

Prepare the cream: Whip the heavy cream with sugar and vanilla seeds until spreadable.

Add decoration: Scoop round pieces from the reserved ends using a melon baller and place them on top, with optional mint sprigs for garnish.

Chill and serve: Store the cake in the refrigerator and let it set for at least an hour before serving to about 12 people.

Last Step:

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Notes

🍉 Use paper towels to pat the watermelon dry before adding whipped cream to prevent sliding.
🍰 Choose homemade whipped cream over frozen toppings for better texture and flavor.
🌱 For a vegan option, substitute coconut whipped cream made from chilled full-fat coconut milk, sugar, and vanilla extract.

Author: Brandi Oshea
Prep Time: 20 minutes
Chilling Time: 2 hours
Cook Time: 0 minutes
Category: Dessert
Method: No-bake, Assembling
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size: 1 slice
Calories: 150 kcal
Sugar: 12 g
Sodium: 20 mg
Fat: 9 g
Saturated Fat: 6 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 45 mg