Healthy Christmas Desserts Part 2: Watermelon Cake
Did you know that watermelon is made up of 90% water? True fact. With that in mind, this is probably one of the healthiest, easiest and quickest desserts you can make this Christmas! So refreshing and the combination of watermelon, coconut and crunchy almonds is delish!
The first time I saw a watermelon cake was at a Wholefoods for Wellness blogger event I was invited to at About Life. They gave us a demo of how to make a watermelon cake, and said it would only take 5 minutes. Looking at the giant watermelon in front of the host, I thought she was very ambitious and suspected it would take much longer. Much to my surprise, the ‘cake’ was complete spot on 5 mins!
Since then I have seen many variations of watermelon cake, with people getting more and more creative with their designs. I’ve decided to keep mine simple in an attempt to finish it in roughly 5-10 mins depending on the size of the watermelon used. I used a baby one and it was the perfect size for 4-6 servings – depending on how many other desserts you have on offer!!
Again this really is a great option catering for many – kids, vegans, dairy-free, gluten-free and all health conscious people alike!
1 whole watermelon
½ cup chilled coconut cream ‘(you will need more depending on the size of your watermelon)
1 Tbsp coconut sugar
¼ cup flaked almonds
Berries of choice to decorate (strawberries, blueberries raspberries)
Cut the top and sides of the watermelon so that all the skin is off and you have formed a cake shape.
Whip the coconut cream and coconut sugar so that it’s light and fluffy. Make sure the cream is cold otherwise it will not stick to he watermelon.
Spread the cake with coconut cream,
Decorate with the flaked almonds and berries on top.