National Watermelon Day

Happy Watermelon Day America, I made you a cake, again.

Thrilled to have Whole Foods Market feature my story on how to build my semi-raw, vegan, plant-basey rainbow treat full of natural colors and healthy flavors. Thank you Lauren and Ashley for capturing and the opportunity to share plant stories. 

Watermelon Cake 
By Sarah Farsh August 12, 2016
  • Fresh seedless watermelon
  • So Delicious Dairy-Free Coco Whip
    • Or, make your own HERE
  • Unsweetened shredded coconut flakes 
  • Fresh berries and fruit (I used Zespri Sungold Kiwi, raspberries, blueberries, strawberries)
  • Sliced almonds

Cut your watermelon in half horizontally so you'll have x2 shorter pieces rather than long. Place cut side down onto cutting board so you can safely peel your watermelon with a sharp chef knife. Carve out desired shape of cake–get creative! You can cut/carve out shapes like hearts, circles, squares or cupcakes! You can use a bowl to help you cut circles, cookie cutter for special shapes, or just wing it! They don't have to be perfect because the coconut cream and toppings will cover imperfections. 

Tip: You can carve and prep your cuts of watermelon out in advance, but you’ll need to frost and serve the cake immediately otherwise the frosting melts off. 

Frost your watermelon shapes generously with coco whip, and decorate with sliced almonds, shredded coconut and fresh fruits. Serve right away and enjoy!


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