Name: Pink Dragon Fruit Layer Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 1 ⅓ cups buckwheat flour; ½ cup fine shredded coconut; ¾ tsp baking powder; ½ tsp baking soda; 1 tbsp pink pitaya powder; ¼ cup canned coconut cream; ⅛ cup water; ¼–½ cup light-colored sweetener (e.g., rice malt syrup or maple syrup); ¼ cup beetroot juice; 3 tbsp aquafaba; ¼ cup raspberries; 1 tbsp chia seeds; 1 tbsp light-colored sweetener (for jam); ¾ cup cashews (soaked overnight); ¾ cup canned coconut cream (for mousse); 3 tbsp light-colored sweetener (for mousse); 1 tbsp pink pitaya powder (for mousse); ½ tsp agar powder (for mousse); 1 tsp agar powder (for jelly); Water (sufficient to dissolve agar for jelly); 3 tbsp light-colored sweetener (for jelly); 1 tbsp pink pitaya powder (for jelly)

Why You’ll Love Pink Dragon Fruit Layer Cake Recipe

This cake isn’t just beautiful—it’s packed with nourishing ingredients like buckwheat flour, cashews, and coconut cream. The natural pink color from pink pitaya powder and beetroot juice adds a vibrant touch without artificial coloring. Plus, it’s dairy-free and egg-free, making it a great option for those with dietary restrictions. The multiple layers offer contrasting textures and flavors, from the soft sponge to the creamy mousse and fresh jam.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sponge Cake
buckwheat flour
fine shredded coconut
baking powder
baking soda
pink pitaya powder
canned coconut cream
water
light-colored sweetener (e.g., rice malt syrup or maple syrup)
beetroot juice
aquafaba

Raspberry Chia Jam
raspberries
chia seeds
light-colored sweetener

Mousse
cashews (soaked overnight)
canned coconut cream
light-colored sweetener
pink pitaya powder
agar powder

Jelly
agar powder
water
light-colored sweetener
pink pitaya powder

Directions

Make the Sponge Cake: Preheat your oven to 356°F (180°C). In one bowl, mix all dry ingredients: buckwheat flour, shredded coconut, baking powder, baking soda, and pitaya powder. In another bowl, combine wet ingredients: coconut cream, water, sweetener, and beetroot juice. Whisk the aquafaba until bubbly, then gently fold into the combined batter. Pour the batter into a lined 15cm cake tin and bake for 20 minutes. Let the sponge cool completely.
Prepare Raspberry Chia Jam: Mash the raspberries and stir in chia seeds and sweetener. Let it sit for a few minutes to thicken, then spread evenly over the cooled sponge.
Make the Dragon Fruit Mousse: Blend the soaked cashews with half of the coconut cream, sweetener, and pitaya powder until smooth. Heat the remaining coconut cream with the agar powder until dissolved, then mix into the blended cashew mixture. Pour this mousse layer over the jam-topped sponge and chill until set.
Prepare the Jelly: In a small pot, dissolve the agar powder in water and bring to a simmer. Add sweetener and pitaya powder, stir well, then pour over the chilled mousse layer. Return to the fridge to set fully.
To Serve: Once fully set, carefully remove the cake from the tin. Slice and garnish with optional toppings such as dragon fruit slices, edible flowers, or shredded coconut.

Servings and timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Variations

Nut-Free Option: Swap the cashews in the mousse for silken tofu or sunflower seeds.
Berry Twist: Add a mixed berry chia jam instead of just raspberry for a more complex flavor.
Citrus Boost: Add lemon or lime zest to the mousse for a fresh zing.
Chocolate Base: Replace pink pitaya powder in the sponge with cocoa powder for a dragon fruit-chocolate combo.
Glaze Instead of Jelly: Skip the jelly layer and finish with a glossy fruit glaze for a simpler topping.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 4 days. It’s best served chilled. This cake does not require reheating. If freezing, wrap slices individually and store for up to 1 month. Thaw in the fridge before serving.

FAQs

What is pink pitaya powder?

Pink pitaya powder is made from freeze-dried dragon fruit and adds a vibrant pink color and mild tropical flavor to recipes.

Can I use fresh dragon fruit instead of the powder?

While fresh dragon fruit adds flavor, it won’t produce the same vivid color or concentrated taste as the powder. Stick with the powder for the best visual effect.

Is this cake vegan?

Yes, this cake is vegan-friendly as it contains no dairy, eggs, or animal-derived ingredients.

What is aquafaba and what does it do?

Aquafaba is the liquid from canned chickpeas. It acts as an egg replacer, helping to create a fluffy texture in the sponge.

Can I use another flour instead of buckwheat?

Yes, you can use oat flour or a gluten-free blend, though the texture and flavor may vary slightly.

How do I know when the mousse layer is set?

The mousse will feel firm to the touch and should hold its shape when gently pressed. This typically takes at least 1–2 hours in the fridge.

Can I use another sweetener?

Absolutely. Maple syrup, agave, or any other light-colored liquid sweetener will work. Just adjust to taste.

Can I skip the jelly layer?

Yes, the cake will still be delicious with just the mousse topping, though the jelly adds a polished finish.

What size cake tin should I use?

A 15cm (6-inch) round cake tin is ideal for this layered cake.

Can I make this cake ahead of time?

Yes, it’s perfect for making a day in advance. Just store it in the fridge until ready to serve.

Conclusion

The Pink Dragon Fruit Layer Cake is a vibrant fusion of flavor, color, and wholesome ingredients. Whether you’re making it for a birthday, special gathering, or just to enjoy a slice of something extraordinary, this cake delivers both beauty and taste. Its layered textures and tropical notes will make it a standout favorite in your dessert collection.