Pink Dragon Fruit Layer Cake
Dive into the captivating blend of flavors and textures with this Pink Dragon Fruit Layer Cake, a true masterpiece of dessert art.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3/4 cup cashews (soaked overnight)
- 1/4 cup beetroot juice
- 1 tbsp chia seeds
- 1/8 cup water
- 1 tbsp pink pitaya powder
- 1/4–1/2 cup light-colored sweetener (e.g., rice malt syrup or maple syrup)
- 1 tsp agar powder
- 3 tbsp light-colored sweetener
- 1/2 tsp agar powder
- 1/4 cup canned coconut cream
- 3/4 tsp baking powder
- 1/2 cup fine shredded coconut
- 1/4 cup raspberries
- 1 tbsp raspberry chia jam
- 1/4 cup canned coconut cream
- 3 tbsp aquafaba
- 1 1/3 cups buckwheat flour
Instructions
- Preheat oven to 356°F (180°C). Grease and line a 15cm cake tin.
- Combine dry ingredients: buckwheat flour, shredded coconut, baking powder, and pitaya powder.
- Mix wet ingredients: coconut cream, water, sweetener, and beetroot juice.
- Whisk aquafaba until bubbly, then fold into the batter.
- Pour batter into the cake tin and bake for 20 minutes. Let it cool completely.
- Mash raspberries with chia seeds and sweetener to make raspberry chia jam. Spread over cooled sponge cake.
- Blend soaked cashews with half of the coconut cream, sweetener, and pitaya powder until smooth.
- Heat remaining coconut cream with agar powder until dissolved. Combine with cashew mixture, then pour over sponge cake. Chill until set.
- Simmer agar powder in water until dissolved. Add sweetener and pitaya powder, mix well. Pour over set mousse layer. Chill until firm.
Nutrition
- Calories: 250
- Sugar: 10g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg