Name: Pink Dragon Fruit Layer Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 1/3 cups buckwheat flour; 1/2 cup fine shredded coconut; 3/4 tsp baking powder; 1/2 tsp baking soda; 1 tbsp pink pitaya powder; 1/4 cup canned coconut cream; 1/8 cup water; 1/4-1/2 cup light-colored sweetener (rice malt syrup or maple syrup); 1/4 cup beetroot juice; 3 tbsp aquafaba; 1/4 cup raspberries; 1 tbsp chia seeds; 3/4 cup cashews, soaked overnight; 3/4 cup canned coconut cream; 1 tbsp light-colored sweetener; 1 tbsp pink pitaya powder; 1/2 tsp agar powder; 1 tsp agar powder

Pink Dragon Fruit Layer Cake

The Pink Dragon Fruit Layer Cake is a delightful and vibrant dessert that will catch your eye and excite your taste buds. This cake, with its stunning pink hues and layers of flavor, is not only visually appealing but also packed with healthy ingredients. Combining the tropical taste of dragon fruit with creamy layers, it’s perfect for special occasions or a sweet treat any day.

Why Make This Recipe

This recipe is a fantastic choice for anyone looking for a vegan, gluten-free dessert that stands out. The unique flavors from dragon fruit and raspberry create a refreshing taste. Plus, it uses wholesome ingredients like buckwheat flour and coconut cream, making it a healthier alternative to traditional cakes. Impress your friends and family with this beautiful cake that is sure to be the center of attention.

How to Make Pink Dragon Fruit Layer Cake

Ingredients:

1 1/3 cups buckwheat flour
1/2 cup fine shredded coconut
3/4 tsp baking powder
1/2 tsp baking soda
1 tbsp pink pitaya powder
1/4 cup canned coconut cream
1/8 cup water
1/4-1/2 cup light-colored sweetener (rice malt syrup or maple syrup)
1/4 cup beetroot juice
3 tbsp aquafaba
1/4 cup raspberries
1 tbsp chia seeds
3/4 cup cashews, soaked overnight
3/4 cup canned coconut cream
1 tbsp light-colored sweetener
1 tbsp pink pitaya powder
1/2 tsp agar powder
1 tsp agar powder

Directions:

Preheat your oven to 356°F (180°C). Line a 15cm (6-inch) cake tin with baking paper.
In a large bowl, mix together the buckwheat flour, shredded coconut, baking powder, baking soda, and pink pitaya powder. Set aside.
In another bowl, whisk together the coconut cream, water, sweetener, and beetroot juice.
In a separate small bowl, whisk the aquafaba until bubbly. Gently fold it into the wet mixture.
Gradually incorporate the dry ingredients into the wet mixture until well combined.
Pour the batter into the prepared tin and bake for 20 minutes, or until a skewer comes out clean. Let the cake cool completely before flattening the top if needed.
In a small bowl, mash the raspberries with chia seeds and sweetener. Spread the chia jam evenly over the cooled sponge cake.
Blend the soaked cashews, coconut cream, sweetener, and pink pitaya powder until smooth and creamy.
In a small saucepan, heat the remaining coconut cream with agar powder until dissolved.
Combine the heated coconut cream with the cashew mixture and blend until smooth.
Pour the mousse mixture over the chia jam layer on the cake and chill until set in the refrigerator.
In a small saucepan, simmer agar powder with water until dissolved.
Stir in sweetener and pink pitaya powder until fully combined.
Carefully pour the jelly mixture over the set mousse layer and refrigerate until firm.

How to Serve Pink Dragon Fruit Layer Cake

Serve slices of the Pink Dragon Fruit Layer Cake chilled. You can garnish each slice with fresh raspberries or mint leaves for a pretty touch. This cake is perfect for a party or as a special treat at home.

How to Store Pink Dragon Fruit Layer Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, consider freezing individual slices.

Tips to Make Pink Dragon Fruit Layer Cake

Make sure to soak cashews overnight for a creamy texture.
Use fresh or frozen raspberries for the chia jam layer.
Be patient when layering; let each layer chill sufficiently for the best texture.

Variation

You can replace the raspberries with other fruits, like strawberries or blueberries, for a different flavor. Feel free to experiment with different natural sweeteners too!

FAQs

1. Can I use regular flour instead of buckwheat flour?
Yes, if you are not gluten-free, you can substitute with regular flour. However, the texture and flavor may change slightly.

2. Is agar powder necessary for this recipe?
Agar powder helps to set the mousse and jelly layers, so it is recommended. You may experiment with alternatives, but results may vary.

3. Can I make this cake in advance?
Absolutely! You can prepare it a day ahead and keep it refrigerated until serving. It’s even better when chilled!