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–+ servings

Pink Dragon Fruit Layer Cake

A vibrant and tropical layered cake featuring pink dragon fruit and creamy mousse, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cake, Dessert
Cuisine Tropical, Vegan
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the Cake

  • 1 1/3 cups buckwheat flour Gluten-free, adds a wonderful nutty flavor.
  • 1/2 cup fine shredded coconut Adds a delightful chewiness and tropical flair.
  • 3/4 tsp baking powder Essential for making the cake rise.
  • 1/2 tsp baking soda Helps the cake rise.
  • 1 tbsp pink pitaya powder Provides the cake with its pink hue.
  • 1/4 cup canned coconut cream Contributes to the cake's moistness.
  • 1/8 cup water For batter consistency.
  • 1/4-1/2 cup light-colored sweetener Like rice malt syrup or maple syrup.
  • 1/4 cup beetroot juice Adds color and earthy flavor.
  • 3 tbsp aquafaba Whipped chickpea brine for fluffiness.

For the Raspberry Chia Jam

  • 1/4 cup raspberries Fresh berries perfect for making jam.
  • 1 tbsp chia seeds Adds fiber and thickens the jam.

For the Mousse Layer

  • 3/4 cup cashews Soaked overnight for creaminess.
  • 3/4 cup canned coconut cream Provides creaminess.
  • 1 tbsp pink pitaya powder Ensures beautiful color throughout.
  • 1/2 tsp agar powder Natural gelling agent for setting.

For the Jelly Layer

  • 1 tsp agar powder To achieve a lovely texture.
  • 3 tbsp light-colored sweetener To sweeten the jelly layer.
  • 1 tbsp pink pitaya powder To echo the flavors.

Instructions
 

Preparation

  • 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.

Baking the Cake

  • Gently fold the bubbly aquafaba into the wet mixture, and gradually incorporate the dry ingredients until well combined.
  • Pour the batter into the prepared tin and bake for about 20 minutes, or until a skewer comes out clean.
  • Let the cake cool completely before flattening the top if needed.

Making the Raspberry Chia Jam

  • In a small bowl, mash the raspberries with chia seeds and your sweetener.
  • Spread the raspberry chia jam evenly over the cooled sponge cake.

Preparing the Mousse Layer

  • Blend the soaked cashews, coconut cream, sweetener, and pink pitaya powder until smooth.
  • In a small saucepan, heat the remaining coconut cream with agar powder until fully 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 in the refrigerator until set.

Preparing the Jelly Layer

  • 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 return to the refrigerator until firm.

Notes

For perfect results, ensure your cashews are soaked overnight for the best mousse texture. Whisk aquafaba until bubbly but not too stiff, and let the jelly layer cool completely before pouring over the mousse.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 12gSodium: 100mgFiber: 5gSugar: 20g
Keyword Gluten-Free Cake, Layered Cake, Pink Dragon Fruit Layer Cake, Tropical Dessert, Vegan Cake
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