Step-by-step instructions

Here’s how to prepare your Pink Dragon Fruit Layer Cake:

1. Preheat your oven to 356°F (180°C) and line a 15cm (6-inch) cake tin with baking paper.
2. In a large bowl, combine buckwheat flour, fine shredded coconut, baking powder, baking soda, and pink pitaya powder. Mix well and set aside.
3. In another bowl, whisk together canned coconut cream, water, light-colored sweetener, and beetroot juice until smooth.
4. In a separate small bowl, whisk the aquafaba until it’s bubbly, then gently fold it into the wet mixture.
5. Gradually mix the dry ingredients into the wet mixture until well combined.
6. Pour the batter into the prepared cake tin and bake for about 20 minutes, or until a skewer inserted into the center comes out clean. Allow it to cool completely.
7. For the chia jam, mash the raspberries with the chia seeds and sweetener, and spread this mixture over the cooled sponge.
8. To make the mousse, blend the soaked cashews, coconut cream, sweetener, and pink pitaya powder until it’s silky smooth.
9. In a small saucepan, heat the remaining coconut cream with the agar powder until it’s fully dissolved. Combine this mixture with the cashew mousse and blend until smooth.
10. Pour this mousse layer over the chia jam and place it in the fridge to set.
11. For the jelly topping, simmer the agar powder with water until dissolved, then stir in sweetener and pink pitaya powder. Pour it over the set mousse and refrigerate until firm.
12. Finally, garnish your beautiful cake with fresh dragon fruit slices, edible flowers, or a sprinkle of shredded coconut before serving.

Best ways to enjoy it

When it comes to serving your Pink Dragon Fruit Layer Cake, get creative! Slice it into delicate pieces and plate it with a drizzle of extra raspberry sauce, or serve alongside fresh fruit salad for a refreshing twist. This cake pairs beautifully with a cup of chai tea or coconut milk to enhance all those tropical flavors.

Keeping leftovers fresh

To store your leftovers, keep the Pink Dragon Fruit Layer Cake in an airtight container in the fridge. It will stay fresh for about 3-5 days. You can also freeze the individual slices for up to a month. Just make sure to wrap them well to avoid freezer burn. Always thaw in the fridge for the best texture.

Helpful cooking tips

Here are some tips to ensure your Pink Dragon Fruit Layer Cake turns out perfectly:

• Soak your cashews: This helps them blend smoothly, creating a creamy texture in the mousse.
• Don’t skip the beetroot juice: It not only adds color but also enhances the natural sweetness of the cake.
• Use quality agar-agar: This is crucial for achieving the right jelly consistency.

Creative twists

Feel free to experiment with this recipe! You can swap the raspberries for other berries like strawberries or blueberries, depending on what’s in season. For a different flavor profile, try adding a splash of vanilla extract to your mousse or a hint of lime juice for a zesty kick. You might even explore using different sweeteners, such as coconut sugar or honey, for varying sweetness levels.

Common questions

What is the prep time for Pink Dragon Fruit Layer Cake?

This delicious cake takes about 30 minutes of active preparation time, though including chilling and baking, expect total time to be around 2-3 hours.

Can I make it in advance?

Absolutely! Each layer can be prepared ahead of time and assembled when you’re ready to serve. Just make sure to store it properly in the refrigerator until serving.

Are there any substitutions for the ingredients?

Definitely! You can substitute buckwheat flour with other gluten-free flours, like almond or coconut flour. Coconut cream can be replaced with a plant-based cream of your choice. Just note that this may alter the flavor slightly.