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!
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
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
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.
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
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.
Simply store the leftover watermelon cake in an airtight container or covered in the fridge. Enjoy it as soon as possible.
Simply skip the almonds if you have a nut allergy.
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
More Recipes You Might Like
Want more vegan friendly recipes like this watermelon cake? Try these reader favourites:
- VEGETABLE SPRING ROLLS WITH CASHEW DIPPING SAUCE (VEGAN!)
- VEGAN CAULIFLOWER WINGS WITH “HONEY” GARLIC SAUCE
- PROTEIN OATS WITH TOFU (VEGAN)
- VEGAN BUTTER “CHICKEN” WITH TOFU (GLUTEN FREE)
Have you tried making a vegan watermelon cake? Leave me a comment below with some of your favourite ideas!
Watermelon Cake (Vegan Summer Dessert!)
Ingredients
Cake
- 1 large watermelon
- 1/2 cup dairy-free coconut yogurt unsweetened
- 1/2 cup unsweetened finely shredded coconut
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
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.
jill conyers says
Thats so cool Abbey. And it looks delicious!
Abbey Sharp says
Thanks Jill!
Natalie says
This cake looks absolutely amazing. So freaking COOL and super easy to make. I must make this for my kiddo. He’s all into watermelons during summer.
Abbey Sharp says
Yay! He’ll love this
Rachel says
What?! You just blew my mind with this cake!!! Looks amazing! And so creative!
Abbey Sharp says
Thanks Rachel!
Deborah Brooks says
oh watermelon is so good right now!!
Abbey Sharp says
Yesss best part of summer
Abbey Sharp says
Thanks for including my recipe! Love all of these recipes 🙂
Abbey Sharp says
Thanks for sharing! Love all of these recipes 🙂
Natalie says
This looks absolutely fantastic! I never had vegan tacos before. It’s time to try it out 🙂
Sarah says
Love overnight oats! Will definitely have to try this one!
Robin says
You forgot to add flour to the ingredients list for the recipe! Not sure of the quantity to use for the recipe but it sure looks delicious!
Emily @ Pizza & Pull-ups says
Yum! I love watermelon!
Emily says
Thank you for sharing so openly. I was dx with PCOS in 2013 when we began TTC. I had one child previously and went in with a strong suspicion I had PCOS. It took over 2 years and a lot of tears… I think in the end we just got lucky! I never felt like I was managing anything. Baby is now 18 mos and I’m ready to get serious about managing this disease. We can’t have more children for other reasons so it’s about so much more than just my fertility now! It’s about living a long and healthy life. Right now, at almost 300 lbs, that’s not happening! Thanks again for sharing, I really enjoyed reading and have some ideas to discuss with my doctor now! ????
Abbey Sharp says
Hey Emily. Thanks so much for sharing your story. It’s not an easy road, but with the right information and the right support, we can definitely live a long and healthy life 🙂
Chrissy @ Snacking in Sneakers says
I needed another vegetarian/vegan recipe for my meal plan for the fam this week – this is perfect! We pretty much love buffalo flavored anything.
Abbey Sharp says
Yes!! Me too!
Kelly @ TastingPage says
Love the power protein duo in these tacos. I’ll take two!
Wendy Long says
Ive just made this and i didnt end up with a soggy mess! Thank you for the salt tip it really helped. A fab delicious meal that was perfect for after yoga class!
Abbey Sharp says
Thanks for sharing my recipe 🙂