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Watermelon Cake (Vegan Summer Dessert!)

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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This fresh Watermelon Cake is the perfect summertime dessert! It’s light, refreshing, and is delightful on a hot day. Made with just a handful of ingredients, you don’t even have to turn on the oven to prepare this cake!

watermelon cake topped with berries on a serving dish.

There are a lot of things I truly love about summer (you know, like ice cream, burgers, butter-soaked corn, beer), but the best thing by far is watermelon. While watermelon is fantastic just sliced up and slurped up, it’s irresistible in this vegan watermelon cake. It’s a perfect dessert to please a crowd because it’s light enough that you can enjoy after a huge BBQ dinner, dairy-free, vegan, gluten-free, and OMG so good.

Table of contents

Why This Recipe Works

I make this watermelon cake at least once a month in the summer months and here is why you should as well!

  • It’s great for summer evenings or holidays such as the 4th of July, Canada Day, and labour day.
  • It comes together quickly.
  • You can decorate it however you please.
  • It doesn’t require planning ahead. There’s no need to bake, chill, etc.

Key Ingredients

Ingredients needed to make a watermelon cake.

Watermelon — Watermelon is low in calories and packed with antioxidants like lycopene which research has linked to a reduced risk of certain cancers.

Coconut yogurt — This is what we “frost” the cake with. The coconut flavour pairs really well with the watermelon as well.

Shredded coconut — Again, this is used to frost the cake as it’s mixed into the coconut yogurt. It also adds to the coconut flavouring!

Toppings — I decorate and top the watermelon cake with an assortment of fresh fruits and sliced almonds. Feel free to change it around!

How to Make This Recipe

Set of two photos showing a watermelon with the skin cut off and then patted dry with a paper towel.

Step 1: Cut off the ends of the watermelon and sit it up straight. Cut the watermelon edges off to yield a straight up and down side all around. Then go around the sides you just removed and round off the edges so it looks a bit more circular.

Step 2: Pat the watermelon a bit dry with a paper towel or a dishtowel. Set onto serving platter or cake stand on top of newspaper.

Set of two photos showing yogurt mixed with shredded coconut and then spread on to the fruit on a serving platter.

Step 3: In a small bowl, mix together the equal parts yogurt and coconut.

Step 4: Add a very thin layer on the top and sides of the watermelon. It may seem like more is better, but it will actually make it harder to decorate.
Decorate the top of the watermelon cake with the berries and sliced almonds.

Expert Tips

Feel free to skip the fruit and coat with some sprinkles, chocolate shavings, or coconut whipped cream! Feel free to change things around.

An offset spatula makes frosting the watermelon cake much easier.

Can’t finish a whole watermelon? Cut it in half and wrap the other half with plastic wrap and store it in the fridge. Frost and serve just half of the watermelon.

Recipe FAQs

How do I pick a watermelon?

A watermelon should feel heavy for its size. When you knock on it, there should be a deep sound if ripe. If it sounds hollow, it’s overripe. If the melon is very shiny, it is likely underripe as well.

How do I store leftovers?

Simply store the leftover watermelon cake in an airtight container or covered in the fridge. Enjoy it as soon as possible.

What if I have a nut allergy?

Simply skip the almonds if you have a nut allergy.

Why do I need to put down a newspaper?

Sprinkling the coconut onto the sides can be difficult, so I suggest you place a newspaper down and gently toss the coconut onto the sides. I also found that you can blow it on and it works A-MAZ-ING, but I maybe wouldn’t tell anyone you did that LOL

watermelon cake topped with mixed berries.

More Recipes You Might Like

Want more vegan friendly recipes like this watermelon cake? Try these reader favourites:

Have you tried making a vegan watermelon cake? Leave me a comment below with some of your favourite ideas!

For all my American friends, this red, white and blue Vegan Watermelon Cake will be the healthiest dessert at your 4th of July party. It's low calorie, low fat, dairy free and gluten free!

Watermelon Cake (Vegan Summer Dessert!)

This fresh Watermelon Cake is the perfect summertime dessert! It's light, refreshing, and is delightful on a hot day. Made with just a handful of ingredients, you don't even have to turn on the oven to prepare this cake!
4.92 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 -10 people
Calories: 273kcal
Author: Abbey Sharp

Ingredients

Cake

Decorations

  • 1 small banana very thinly sliced
  • 6 strawberries halved
  • 1/3 cup blueberries
  • 1/2 cup raspberries
  • 1/4 cup unsweetened finely shredded coconut
  • 2 tbsp thinly sliced almonds

Instructions

  • Cut off the ends of the watermelon and sit it up straight. Cut the watermelon edges off to yield a straight up and down side all around. Then go around the sides you just removed and round off the edges so it looks a bit more circular.
  • Pat the watermelon a bit dry with paper towel or a dish towel. Set onto serving platter on top of newspaper.
  • In a small bowl, mix together the equal parts yogurt and coconut. Add a very thin layer on the top and sides of the watermelon. It may seem like more is better, but it will actually make it harder to decorate.
  • Decorate the top of the cake with the berries. I added a ring of blueberries around the edge, strawberries on top, raspberries peeking between the strawberries and lots of blueberries in the middle.
  • Lightly toss coconut in between any empty places on the top and all along the sides of the “cake”.
  • Add a row of alternating blueberries and raspberries along the bottom, then an overlapping ring of thin banana slices. Finish with thinly sliced almonds scattered throughout the sides of the cake.
  • Refrigerate until ready to serve and enjoy crisp and cold.

Notes

  • Feel free to skip the fruit and coat with some sprinkles, chocolate shavings, or coconut whipped cream! Feel free to change things around.
  • An offset spatula makes frosting the watermelon cake much easier.
  • Can’t finish a whole watermelon? Cut it in half and wrap the other half with plastic wrap and store it in the fridge. Frost and serve just half of the watermelon.

Nutrition

Calories: 273kcal | Carbohydrates: 52g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Sodium: 11mg | Potassium: 778mg | Fiber: 5g | Sugar: 40g | Vitamin A: 3210IU | Vitamin C: 56.6mg | Calcium: 70mg | Iron: 1.9mg
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About Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

Abbey Sharp smiling.

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