Sponge Cake:
1 โ3 cups buckwheat flour ๐พ
1 โ2 cup finely shredded coconut ๐ฅฅ
3 โ4 teaspoons baking powder ๐
1 โ2 tablespoon baking soda ๐จ
1 teaspoon pink pitaya powder (dragon fruit powder) ๐บ
1 โ4 cup canned coconut cream ๐ฅฅ
1 โ8 cup water ๐ง
1 โ4-1 โ2 cup light sweetener (rice malt syrup or maple syrup) ๐ฏ
1 โ4 cup beet juice (for color) ๐
3 teaspoons aquafaba (whipped chickpea puree) ๐ฅ
Raspberry Jam Chia:
1 โ4 โโcup raspberries ๐
1 tablespoon chia seeds ๐ฑ
1 teaspoon light sweetener ๐ฏ
๐ง 5๏ธโฃ Gradually fold the dry ingredients into the wet mixture until well combined. ๐ 6๏ธโฃ Pour the batter into the prepared tin and bake for 20 minutes, or until a skewer comes out clean. Allow the cake to cool completely before flattening the top, if necessary. ๐ฐ
Chia Jam: 7๏ธโฃ In a bowl, mash the raspberries with the chia seeds and sweetener. Spread the chia jam evenly over the cooled sponge. ๐
Mousse: 8๏ธโฃ Blend the soaked cashews, coconut cream, sweetener and pink dragon fruit powder until smooth and creamy. ๐ฅฅ 9๏ธโฃ In a saucepan, heat the remaining coconut cream with agar powder until dissolved. Stir well. ๐ต ๐ Combine warmed coconut cream with cashew mixture and blend until smooth. ๐ 1๏ธโฃ1๏ธโฃ Pour mousse mixture over chia jam layer on cake and chill until refrigerated. ๐ง
Gelatin: 1๏ธโฃ2๏ธโฃ In a small saucepan, boil agar powder with water until dissolved. ๐ก๏ธ 1๏ธโฃ3๏ธโฃ Stir in sweetener and pink dragon fruit powder until combined. ๐ฏ 1๏ธโฃ4๏ธโฃ Carefully pour gelatin mixture over mousse layer and chill until firm. ๐ง
Tips:
โจ Adjust amount of pink dragon fruit powder to achieve desired color intensity. โจ Make sure the cashew and coconut cream mixture is smooth for a velvety, silky mousse texture. โจ Garnish with fresh dragon fruit slices, edible flowers, or shredded coconut to enhance both flavor and presentation. ๐บ
Enjoy your delicious health-conscious adventure with every slice of this Pink Dragon Fruit Layer Cake! ๐ธ๐ธ
