Ingredients:
Sponge Cake:
1 ⅓ cup buckwheat flour
½ cup fine shredded coconut / desiccated coconut
¾ tsp baking powder
½ tsp baking soda
1 tbsp pink pitaya powder
¼ cup thick scoopable canned coconut cream, + ⅛ cup water
¼- ½ cup any light-colored sweetener, such as rice malt syrup or maple syrup
¼ cup beetroot juice
3 tbsp aquafaba (brine from a can of chickpeas)
Raspberry Chia Jam:
¼ cup raspberries
1 tbsp chia seeds
1 tbsp any light-colored sweetener, such as rice malt syrup or maple syrup
Mousse:
¾ cup cashews, soaked in water overnight
¾ cup thick scoopable canned coconut cream
3 tbsp any light-colored sweetener, such as rice malt syrup or maple syrup
1 tbsp pink pitaya powder
½ tsp agar powder
Jelly:
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