Alongside mangos, watermelon has to be up there with our country’s favourite fruit. So why not make it the focus of the party?
This Watermelon Cake is easy, good-looking, and if you make it for daycare, educators love that you’re not pumping the kids full of processed sugars!
Watermelon Cake (VEG/GF/NF/EF)
Prep time: 15 mins
Makes: 16 slices
- 1 large seedless watermelon (7-9kg)
- 1-2 cups (250-500ml) whipping cream (depends on the size of your watermelon)
- 1/2 tsp vanilla extract or powder (optional)
- Seasonal fresh fruit (for topping)
Tip: For a dairy free version, try whipped coconut cream or our Coconut Cream Frosting, or simply top with berries.
- Electric hand mixer
- Remove the top and bottom from the watermelon as well as the rind from the middle section. You should be left with a cake-shaped piece of watermelon.
- Pat the outside of the watermelon dry with paper towels. This is a very important step as it helps the whipped cream adhere to the watermelon.
- In a large bowl, whip the cream until firm and creamy. Add vanilla extract or powder, if using, and whip to combine.
- Frost the watermelon cake with the whipped cream and top with your favourite fruits and berries or serve without.
Serving and storing leftovers: Serve immediately or store in the fridge for up to three days.
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