-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
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