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DRAGON FRUIT CAKE 🥧

 

DRAGON FRUIT CAKE 🥧

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



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



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

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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

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RASPBERRY CHIA JAM

  • 100g raspberries
  • 2 tbsp agave syrup
  • 2 tbsp chia seeds ⠀⠀⠀⠀⠀

      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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