Red, White and Blue Vegan Watermelon Cake | Healthy 4th of July Dessert
For all my American friends, this red, white and blue Vegan Watermelon Cake will be the healthiest dessert at your 4th of July party.
Servings 8 -10 people
- 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
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.
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