Special occasions are a time to celebrate with good food and company. However, celebrating does not have to include an unhealthy sugary desert. When I celebrate I want to feel good and make others feel good too! So for my mom’s birthday I made her this yummy Vegan Coconut Watermelon Cake. It is egg-free, dairy-free, gluten-free, sugar-free, soy-free, chemical-free, and DELICIOUS! This cake is made from real foods that are filled with nutrients, positive energy, and LOVE!
Vegan Watermelon Cake Recipe:
1 Large Watermelon
1/2 Cup Fresh Raspberries
1/2 Cup Fresh Blueberries
1/2 Cup Shredded sweetened or unsweetened coconut
3/4 Cup of Sliced Almonds
Dash of salt
2 Tb of baking stevia
Icing aka Whipped Cream:
2 Cans of Full Fat Coconut (refrigerated overnight)
Sweetener of choice: I used 1/2 cup of baking stevia. Coconut sugar or agave would work great.
3-4 drops of vanilla extract
Dash of Cinnamon
Refrigerate your canned coconut milk overnight. This will allow the coconut fat to separate from the liquid. Drain the liquid (you can save it to use later or toss it), and scrape the coconut fat into a bowl. Add your sweetener, cinnamon, and vanilla extract. Use an electric beater for 2-3 minutes to whip your coconut into whipped cream! Once all of the chunks are smoothed out, taste test your whipped cream and add sweetener if your taste buds desire. Place the bowl of whipped coconut cream in the fridge.
Now it’s time to slice the watermelon! Start by cutting off the ends of the melon. Stand the melon up on one of the flat ends as you cut down and around the melon. Stay close to the rind so you get as much of the melon as possible. Once the watermelon is peeled, use a sharp knife to even it out. Now take some paper towels and dry off the entire watermelon (don’t forget the bottom). Once it is dry, wrap the watermelon in a paper towel cocoon and let it sit in the fridge for 5-10 minutes.
While the watermelon is in the fridge you can work on your chocolate pudding. I usually make my chocolate pudding the night before to allow it to thicken, but either way works. Use this recipe and triple it to make enough to surround a large watermelon.
You can either keep you almonds fresh or you can candy them (which I think is delicious). To candy them pour your almonds into a pan, add a few tablespoons of water to prevent sticking, then add your salt and stevia. Lightly toss them until they are slightly toasted. Place in a bowl and set to the side.
Now it is time to put it all together! Get your watermelon out of the fridge and dry off any remaining moisture. Start by placing your melon in the center of a large tray. Ice that baby from top to bottom with your coconut whipped cream. Don’t be scared to layer it on thick. Place it back in the fridge to allow it to set while you prepare your fruit.
Wash and thoroughly dry your berries. Cut the tops off of your strawberries.
Get your cake out of the fridge and start to add the raspberries to the top. Gently push each one into the whipped cream so they stay put. Then add a handful of shredded coconut on the top of the cake and gently press it into the whipped cream. Layer your blueberries on top of the shredded coconut.
Start to decorate the side of your cake with the sliced almonds. Simply take handfuls of almonds and press them onto the cake. Scoop up the almonds that fall and stick them back onto the cake. Gently press your almonds into the whipped cream to help them stick.
Clean up any residual almonds or whipped cream surrounding the cake. Scoop your chocolate pudding onto the tray and smooth it out around the cake. Decorate with your strawberries by placing them around the cake.
Now make it snow! Take a small handful of shredded coconut and sprinkle it all over the top of the cake and pudding.
If you end up with a tall cake like mine then be careful when slicing it. I like to cut out a 3-4 inch slice, you can stab your slice in the middle to easily pull it away from the rest of the cake. Lay your long slice of cake on its side and cut it into 3-4 smaller slices. Scoop some chocolate pudding on top and enjoy!
If you have any questions or if you try the recipe then comment below!