Pink Dragon Fruit Layer Cake

Delight in the unique flavors and striking colors of this Pink Dragon Fruit Layer Cake. With its intriguing blend of tropical flavors and health-conscious ingredients, this cake is perfect for any celebration or as a vibrant addition to your dessert table.


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 + ⅛ cup thick canned coconut cream (mixed with water)
  • ¼-½ cup light-colored sweetener (rice malt syrup or maple syrup)
  • ¼ cup beetroot juice
  • 3 tbsp aquafaba (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 thick canned coconut cream
  • 3 tbsp light-colored sweetener
  • 1 tbsp pink pitaya powder
  • ½ tsp agar powder

For the Jelly:

  • 1 tsp agar powder
  • 3 tbsp light-colored sweetener
  • 1 tbsp pink pitaya powder


  1. Preheat and Prep: Set your oven to 356°F (180°C). Prepare a 15cm cake tin with baking paper.
  2. Sponge Cake: Whisk together the dry ingredients. In a separate bowl, combine the coconut cream, sweetener, and beetroot juice. Mix the wet ingredients into the dry. Whisk aquafaba until bubbly and fold into the batter. Pour into the prepared tin and bake for 20 minutes or until a skewer comes out clean.
  3. Chia Jam: While the cake cools, mash raspberries with chia seeds and sweetener, and let sit to thicken. Spread this jam over the cooled sponge.
  4. Mousse: Blend the soaked and drained cashews with half of the coconut cream, sweetener, and pitaya powder until smooth. Simultaneously, heat the remaining coconut cream with agar until dissolved. Combine this mixture with the blended cashews and spread over the jam layer. Chill for 30 minutes.
  5. Jelly: Dissolve the agar in water, remove from heat, and stir in the sweetener and pitaya powder. Gently pour this over the set mousse layer and return to the fridge to fully set.
  6. Serve: Once set, remove from the fridge, carefully slice, and serve.

Preparation Tips:

  • Use a springform pan for easy removal.
  • Customize this recipe by replacing dragon fruit powder with other superfood powders like acai or matcha for a different flavor profile.
  • If jelly isn’t preferred, consider topping the cake with fresh fruit or a simple dusting of powdered sugar for decoration.

Total Time:

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes

This Pink Dragon Fruit Layer Cake not only dazzles with its looks but also pleases with its refreshing and unique taste. Perfect for those who enjoy experimenting with new flavors while keeping things naturally vibrant and healthy!

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