Pink dragon fruit layer cake


For a vegan treat, try making Andrea Cheng’s, author of the Rainbow Nourishments blog’s, delectable dragon fruit layer cake. A healthy dessert that’s ideal for a summer dinner party, Andrea’s recipe combines buckwheat, chia seeds, fresh raspberries and coconut cream to create an utterly irresistible table showpiece.

Serves 4-6
To make the sponge cake:
¾ cup buckwheat
½ cup desiccated coconut
¾ tsp baking powder
½ tsp bicarbonate soda
1 tbsp Just Blends pink dragon fruit powder
¼ cup coconut cream + ⅛ cup water
¼- ½ cup rice malt syrup (to taste)
¼ cup beetroot juice
3 tbsp aquafaba (brine from a can of chickpeas or other beans)

To make the raspberry chia jam:
¼ cup raspberries
1 tbsp chia seeds
1 tbsp rice malt syrup (to taste)

To make the mousse:
¾ cup cashews, soaked in water overnight
¾ cup coconut cream
3 tbsp rice malt syrup (to taste)
1 tbsp Just Blends pink dragon fruit powder
¼ cup water + ½ tsp agar agar
To make the jelly:
1 cup water
1 tsp agar agar
3 tbsp rice malt syrup (to taste)
1 tbsp Just Blends pink dragon fruit powder
Preheat oven to 180°c. Line a 15cm cake tin with baking paper.
2 For the sponge cake, add all dry ingredients to a blender and whizz until it forms a fine flour.
3 Scoop flour into a bowl. Create a well in the centre and add all wet ingredients except aquafaba. Gently incorporate wet ingredients into the dry flour.
4 Whisk brine in a small bowl with a fork until small bubbles form (around 30 seconds). Gently mix into the sponge batter pour into cake tin. Bake for 20 minutes or until a skewer can be inserted and comes out clean
5 To make the chia jam, add all ingredients to a small bowl and mash raspberries with a fork. Mix all ingredients thoroughly and set aside to thicken.
6 For the mousse: Drain cashews and add to high-powered blender with coconut cream, rice malt syrup and dragon fruit powder. Whizz until extremely smooth. Set aside.
7 Add the water and agar agar for the mousse into a small saucepan and bring to a simmer. Remove from the heat and add to the blender. Pulse the blender until ingredients have been mixed.
8 When the sponge has been fully baked, remove from the tin to cool. Trim the top of the cake to create a flat surface. Return the cake to the tin and spread jam on sponge making sure you cover all holes.
9 Pour on the cashew mousse mixture on the jam and set aside in the fridge for 30 minutes.
10 Jelly layer: (Tip: start this layer when the mousse has set and is relatively firm to the touch) Add water and agar agar to a small saucepan and bring to a simmer. Remove from heat and stir in syrup and dragon fruit powder. Pour onto the cake’s mousse layer and put in fridge to set.
11 To serve, remove from fridge and gently slice. The cake will keep in the fridge for 3-5 days.
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