How GORGEOUS is this cake?! The colors are so beautiful and the ingredients list is SIMPLE. There is NO BAKING involved. I found this cake idea on Pinterest and decided to give it a try. Easy, peasy I thought.
But…not so quick…
As I was icing the cake, my Coco Whip (vegan sub for whipped cream) started to melt dramatically and it was kind of a mini disaster! Look, no hard feelings against Coco Whip – it’s actually AMAZING – but I almost cried and wanted to stop making this cake when my whip was sliding down the sides! You can get Coco Whip at Whole Foods and other healthy grocery stores. Didn’t check my local grocery stores, but certain ones may have it!
CocoWhip is a lot like Cool Whip but without the dairy and chemicals.
I learned that the trick to getting the Coco Whip to stick is to really get your watermelon as dry as possible using paper towels before frosting it! Just put a light, thin layer of the whip on the sides, not globular monsters like I did in the video! Haha. You add just enough to stick the slivered almonds to it. You can decorate the top any way you like, and you can certainly cut the watermelon in any shape you prefer. I opted for a very tall cake.
Check out my Cheap Clean Eats video to see how to make it:
VEGAN WATERMELON CAKE
Yield: 6 servings
Serving Size: 1 slice
Prep Time: 15 min
- 1 medium-large watermelon
- 1 container coco-whip frozen topping, slightly thawed
- 1/2 cup sliced almonds
- 1/4 cup blueberries
- 1/2 cup sliced strawberries
- 1-2 kiwi, peeled and sliced
- (any other fruit you wish to decorate with)
- Slice off 2-inches off each end of the watermelon and discard. Stand watermelon upright on a flat end on a cutting board. Starting at top of melon, use a long sharp knife to carefully cut between rind and flesh, all around the watermelon. Discard rind.
- Pat very dry with paper towels. Frost with CocoWhip and decorate in a beautiful design.
Approx calories, depending on the size of watermelon and amount of whip used.
Net Carbs: 28g