The Pink Dragon Fruit Layer Cake: A Tropical Delight!
Are you ready to create a stunning, delicious masterpiece that will impress family and friends? This Pink Dragon Fruit Layer Cake is an exotic dessert that not only looks vibrant and inviting but also tantalizes your taste buds with refreshing tropical flavors. I’m so grateful to share this recipe with you—it’s a delightful journey through taste and color that you won’t want to miss! Subscribe to my blog to receive more delightful recipes like this one right in your inbox.
Why You’ll Love This Recipe
This Pink Dragon Fruit Layer Cake is a celebration of flavor and beauty. Each layer is packed with tropical goodness, making it a perfect showstopper for special occasions, birthdays, or just because! The unique combination of coconut, raspberry, and dragon fruit creates a symphony of flavors that’s both healthy and satisfying. Plus, it’s vegan, gluten-free, and incredibly easy to make. Your loved ones will be asking for seconds, and you’ll gain a reputation for being the dessert genius in the family!
Ingredients
For the Sponge Cake:
– 1 ⅓ cups buckwheat flour
– ½ cup fine shredded coconut
– ¾ tsp baking powder
– ½ tsp baking soda
– 1 tbsp pink pitaya powder
– ¼ cup canned coconut cream
– ⅛ cup water
– ¼-½ cup light-colored sweetener (such as rice malt syrup or maple syrup)
– ¼ cup beetroot juice (for color)
– 3 tbsp aquafaba (whipped chickpea brine)
For the Raspberry Chia Jam:
– ¼ cup raspberries
– 1 tbsp chia seeds
– 1 tbsp light-colored sweetener
For the Mousse:
– ¾ cup cashews, soaked overnight
– ¾ cup canned coconut cream
– 3 tbsp light-colored sweetener
– 1 tbsp pink pitaya powder
– ½ tsp agar powder (for gelling)
For the Jelly:
– 1 tsp agar powder
– 3 tbsp light-colored sweetener
– 1 tbsp pink pitaya powder
Necessary Tools
– 15cm (6-inch) cake tin
– Mixing bowls
– Whisk
– Blender
– Small saucepan
– Spatula
Ingredient Swaps and Additions
Feel free to get creative! You can substitute the buckwheat flour with almond flour or gluten-free all-purpose flour for a different texture. If you don’t have pink pitaya powder, try using other fruit powders like strawberry or raspberry for a unique flavor twist. You can also add fresh fruits between layers for extra fruity fun!
Step-by-Step Instructions
1. Preheat your oven to 356°F (180°C) and line your cake tin with baking paper.
2. In a large bowl, combine the buckwheat flour, shredded coconut, baking powder, baking soda, and pink pitaya powder. Set it aside while you mix the wet ingredients.
3. In another bowl, whisk together the coconut cream, water, sweetener, and beetroot juice until smooth and creamy.
4. In a small bowl, whip the aquafaba until bubbly, then gently fold it into the wet mixture.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared cake tin and bake for about 20 minutes, or until a skewer comes out clean. Allow the cake to cool completely before leveling the top if needed.
7. For the jam, mash the raspberries with chia seeds and sweetener in a small bowl, then spread it evenly over the cooled sponge cake.
8. To make the mousse, blend the soaked cashews, coconut cream, sweetener, and pink pitaya powder until completely smooth.
9. In a small saucepan, heat the remaining coconut cream with agar powder, stirring until dissolved. Combine this with the cashew mixture and blend until smooth.
10. Pour the mousse over the chia jam layer on the cake, then chill until set in the refrigerator.
11. For the jelly, simmer agar powder with water until dissolved, then stir in sweetener and pink pitaya powder.
12. Pour the jelly mixture over the set mousse layer and refrigerate until firm.
Serving Suggestions
Serve slices of this vibrant cake with a dollop of coconut whipped cream or a side of fresh fruit for a refreshing dessert experience. It pairs wonderfully with a cup of herbal tea or your favorite coffee!
Pro Tips for Success
– Make sure your aquafaba is whipped well to ensure the cake is light and fluffy.
– Allow the cake layers to cool completely before assembling to prevent melting the mousse and jelly.
– Use a sharp knife to cut the cake to achieve clean, beautiful slices!
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. This cake is best enjoyed cold, and there’s no need to reheat!
FAQ Section
– Can I make this cake in advance?*Absolutely! This cake sits beautifully in the fridge and will keep for a few days.
– What if I can’t find pink pitaya powder? Feel free to use another fruit powder or simply omit it—your cake will still be delectable!
Conclusion
This Pink Dragon Fruit Layer Cake is not just a treat for your taste buds but a feast for your eyes and spirit as well! It’s simple yet impressive, making it a fabulous addition to any gathering. I encourage you to try this recipe, share your photos, and leave a review! If you make it, don’t forget to tag me on Pinterest or Instagram!
Nutritional Information (per serving): Approx. 210 calories, 10g protein, 14g fat, 18g carbohydrates, and 5g fiber.
Enjoy your baking adventure! 🌸🍰
Pink Dragon Fruit Layer Cake
Ingredients
Method
- Preheat your oven to 356°F (180°C) and line your cake tin with baking paper.
- In a large bowl, combine the buckwheat flour, shredded coconut, baking powder, baking soda, and pink pitaya powder. Set it aside while you mix the wet ingredients.
- In another bowl, whisk together the coconut cream, water, sweetener, and beetroot juice until smooth and creamy.
- In a small bowl, whip the aquafaba until bubbly, then gently fold it into the wet mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake tin and bake for about 20 minutes, or until a skewer comes out clean.
- Allow the cake to cool completely before leveling the top if needed.
- Mash the raspberries with chia seeds and sweetener in a small bowl, then spread it evenly over the cooled sponge cake.
- Blend the soaked cashews, coconut cream, sweetener, and pink pitaya powder until completely smooth.
- In a small saucepan, heat the remaining coconut cream with agar powder, stirring until dissolved.
- Combine this with the cashew mixture and blend until smooth.
- Pour the mousse over the chia jam layer on the cake, then chill until set in the refrigerator.
- Simmer agar powder with water until dissolved, then stir in sweetener and pink pitaya powder.
- Pour the jelly mixture over the set mousse layer and refrigerate until firm.
