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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