DRAGON FRUIT CAKE 🥧

DRAGON FRUIT CAKE 🥧

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Easy

Ingredients

PINK SPONGE

510g oat flour
170g coconut sugar
430ml plant milk
2 tbsp baking powder
2 chia eggs (2 tbsp chia seeds, 6 tbsp water)
110g coconut oil

CASHEW COCO FROSTING

145g cashew butter
100g coconut milk (canned)
90g plantbased yoghurt
2-3 tbsp Agave syrup
2 tbsp lemon juice
Pinch of salt
1.5 tbsp @unicornsuperfoods pink pitaya superfood powder

RASPBERRY CHIA JAM

100g raspberries
2 tbsp agave syrup
2 tbsp chia seeds

Returning home to a big slice of this delicious PINK PITAYA / DRAGON FRUIT CAKE 🥧

METHOD

  • Preheat the oven to 180C, and make chia egg, leave aside to set for 15 minutes
  • For the sponge, mix together all dry ingredients
  • Add in the chia egg, plant milk and melted coconut oil salted caramel filling, melt the coconut oil and stir
  • Pour into two 8 inch baking tins and bake for 25-30 minutes until a tooth pick comes out clean
  • For the buttercream, blend all ingredients in a high speed blender until smooth and split into 2
  • Leave half of the mixture white and stir in the @unicornsuperfoods pink pitaya powder into the remaining half. Freeze both halves for 15 minutes to thicken
  • For the raspberry chia jam - heat 100g of raspberries and 2 tbsp agave or maple syrup, and use a fork to crush until softened. Add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken
  • Spread the jam and white frosting in between the two layers of sponge
  • Top with pink butter cream and serve
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