There are no baking skills required for this light and sweet summery dessert. It is the perfect addition to a backyard summer meal, sweet side to breakfast, or a fun birthday cake alternative. Use only red berry toppings and it would make a perfect Canada Day celebration cake as well!
It is evidently completely gluten-free, mostly raw, and lends itself to a variety of topping, or decoration, options. Adorn with berries, almond slices, coconut shavings, chocolate chips, granola, other fruits or nuts…whatever you can dream up.
- 1 large, whole, seedless watermelon
- Approximately 450mL of whipping cream (almost 2 cups)
- Berries, almond slices, or other desired toppings
1. Cut the rounded ends off of your watermelon to achieve a flat base and top. You will want to keep in mind how tall you wish your cake to be, when cutting off the ends, so you can cut it down accordingly.
2. Use a serrated knife to carefully trim the rind off of the circumference of the pink watermelon flesh.
3. Use an electric mixer to whip the cream until stiff peaks form. Place the watermelon in the refrigerator while you do this as the “frosting” will stick better to a cold watermelon. If you prefer a sweeter frosting, add some icing sugar into the cream while beating.
4. Remove the watermelon base from the fridge and pat down with a paper towel if the surface is quite wet.
5. Use a spatula to evenly spread the whipped cream over the entire surface area of your watermelon.
6. Decorate with berries, nuts, or other toppings, as desired.
Recipe adapted from iSave A to Z