Watermelon Fruit Cake: a delicious, vegan, gluten-free idea for summer!
Watermelon Fruit Cake is simple to make in just a few minutes. It uses the fresh fruit that’s so deliciously abundant in the summer months.
It makes a lovely presentation, although it does have to be eaten quickly.
I used slices of strawberries, kiwi, and peaches in between the layers … because that’s what was available locally.
This ended up being my birthday cake and I loved it! We added some vanilla vegan pudding to the top and it was a really nice topping. But vegan whipped cream or coconut cream that you sweeten a bit with powdered sugar and whip would be good, too.
To make this stay together while being sliced, I poked a few thin, wooden skewers through the top and pushed them all the way through to the bottom. It was easy to slice and everything stayed together perfectly. Just make sure to give anyone you’re sharing with the head’s up that there’s a wooden stick in their cake.
To make this, just take a watermelon and, using a sharp knife, slice off the rind … leaving a whole, peeled watermelon. Then slice three 2-inch rounds.
Layer the rounds with a few spoons of vanilla pudding or whipped coconut cream and your favorite sliced fruit … like strawberries, kiwi, peaches, nectarines, apricots, and cherries, and stack them like a three-tiered cake. A nice touch would be a sprinkle of blueberries or raspberries.
Don’t forget to sing Happy Birthday!
Watermelon Fruit Cake
Ingredients
- 1 watermelon peeled and sliced into three 2" rounds
- 1 1/2 cups sliced fresh fruit
- 1 1/2 cups vegan pudding alternatively, use vegan whipped cream or whipped coconut cream
- 1 fresh lime, quartered optional, to squeeze a bit over when ready to serve
Instructions
- Start with a nice watermelon and, using a sharp knife, slice off the rind ... leaving a whole, peeled watermelon. Then slice three 2-inch rounds.
- Layer the rounds with a few spoons of vanilla pudding or whipped coconut cream and your favorite sliced fruit ... like strawberries, kiwi, peaches, nectarines, apricots, and cherries, and stack them like a three-tiered cake. A nice touch would be a sprinkle of blueberries or raspberries.
- To make this stay together while being sliced, poke a few thin, wooden skewers through the top and push them all the way through to the bottom. Remove before eating!
- Serve immediately.
Nutrition
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XOXO Lisa
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.