When it comes to innovative desserts that burst with color and flavor, the Pink Dragon Fruit Layer Cake stands out. This exquisite cake is not only a feast for the eyes but also a delightful treat for the taste buds. Its vibrantly layered structure features a combination of flavors, from the sweet and slightly tangy raspberry chia jam to the creamy pink pitaya mousse, all under a glossy agar jelly. If you’re looking for a show-stopping dessert for a special occasion or simply want to impress your family on a weekend, this cake fits the bill perfectly.
Why you’ll love this dish
Making this Pink Dragon Fruit Layer Cake is an experience in itself! You’ll find that every bite offers a unique blend of textures and flavors. It’s a delightful way to satisfy your sweet tooth while still indulging in nutrient-rich ingredients. Plus, this recipe is gluten-free, dairy-free, and vegan, making it accessible to various dietary preferences. Whether you’re looking for a stunning centerpiece for a birthday party or a unique dessert to impress guests, you’ll discover that this cake brings joy on all occasions.
"My family loved the vibrant colors and the delicious layers in this cake! I never knew healthier desserts could taste this good."
The cooking process explained
Creating this show-stopping dessert involves multiple layers and steps, but each part contributes to the overall magical experience. You’ll start by crafting your cake base, followed by layering in a raspberry chia jam, a creamy mousse, and a glossy jelly top that ties it all together. The process is straightforward, and you’ll find that most of it can be prepared in advance, giving you more time to enjoy the day.
What you’ll need
Here’s everything you need to gather to make the Pink Dragon Fruit Layer Cake:
- 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 (like 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 pink pitaya powder
- 1/2 tsp agar powder
- 1 tsp agar powder
- 3 tbsp light-colored sweetener
If you’re looking for substitutions, you can replace buckwheat flour with almond flour for a nutty flavor, and agave syrup can be used in place of other sweeteners as well.
