Paleo desserts are tricky. Some say you shouldn’t do them at all. But sometimes you do need a treat- especially celebratory occasions! That’s why this recipe is so great- it is a whole food dessert- you are not altering the ingredients to be something they aren’t already. You are just combining them in a tasty (and adorable) way. So you can enjoy this without any feelings of guilt whatsoever. I know I do!
This dessert can also be a fun surprise. If no one knows that it is a watermelon, when you slice it open and see that shocking red people are always surprisingly excited. I speak from experience on this. The other great thing is that it is quick and easy. It takes very little work at all. I love when you get more benefits from your efforts. Less is more, right?
So the next time you have something to celebrate, or just find a really delicious watermelon, treat yourself to this fabulous dessert!
Really you only need two ingredients to make a great watermelon cake:
- a watermelon, and
- full-fat canned coconut milk.
And that’s all you need to make the best paleo dessert ever. Simplicity wins!
I usually add a splash of vanilla extract to spice up the flavor a little, but it isn’t necessary. And paleo purists will say not to have vanilla extract at all. But to each their own.
I’ve made this cake on more than one occasion. Most recently on Easter. Adding the whipped “cream” can be tricky. It doesn’t always listen to what you want. But I think I’ve mastered a technique that works.
The key to successfully frosting your watermelon is the right spatula.
Okay, that’s not the entire technique. But it is important. The next thing that makes the frosting stick is to work from the bottom up. You want to make the frosting thickest on the bottom, and pull up from there. Once you get a rhythm going, you will have no problem at all.
Paleo Watermelon Cake
- One small or medium watermelon
- One can full fat coconut milk
- Vanilla extract (optional)
- Decorative toppings (optional- good ideas include sliced almonds, raspberries, or strawberries)
- First, chill your coconut milk. You can do this by placing the can in the fridge overnight or in the freezer for 30 minutes to an hour.
- When your coconut milk is chilled, carefully remove the lid of the can without tipping or shaking it. The can should have a thick creamy part on top, and a watery part on the bottom. Scrape out the thick cream and leave the water on the side (or just drink it right there! Yum!)
- Place the cream in a mixing bowl. Using a hand mixer, whip until creamy.
- Add a splash of vanilla extract, and keep whipping until creamy, fluffy, and smooth.
- When the cream is ready, cut your watermelon into a cake shape. You do this by slicing off two ends to make a flat “top” and “bottom.” Then, resting the watermelon on its flat bottom, cut the rhinds off in a circular motion, until you yield a round cake shape.
- Place the watermelon round on the plate which you plan to serve it on.
- To add the whipped cream to the cake, you need an angled icing spatula Using the spatula, scoop a large amount of the whipped cream and create a thick layer at the base of the cake. Working from there, use the spatula to pull the whipped cream up along the sides of the cake. Once the sides are finished, add whipped cream to the top of the cake.
- Wipe any stray whipped cream off the plate, and decorate as desired.
- Then serve!
This cake is super amazing, and anyone you make it for will love it. It is perfect for summer and quick and easy to throw together. I hope you enjoy making and eating it! If you do- send me pictures and I will feature them on the blog!