Description
A delightful vegan and gluten-free dessert featuring vibrant pink hues and layers of dragon fruit and raspberry flavors.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days; can be frozen in slices for longer storage.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: dragon fruit, vegan cake, gluten-free dessert, layering cake, raspberry jam