Pink Dragon Fruit Layer Cake

1 tsp agar powder
3 tbsp any light-colored sweetener, such as rice malt syrup or maple syrup
1 tbsp pink pitaya powder
Instructions:
Preheat the oven to 180°C. Line a 15cm cake tin with baking paper.
Make the Sponge:
Combine dry ingredients in a bowl. Mix wet ingredients (except aquafaba) in another bowl. Whisk aquafaba until slightly bubbly, then add to sponge batter. Bake for 20 minutes, then let cool. Trim the top of the cake to flatten, then return to tin.
Prepare the Chia Jam:
Mash raspberries with chia seeds and sweetener. Spread onto the sponge cake.
Make the Mousse:
Blend soaked cashews, half of the coconut cream, sweetener, and dragon fruit powder until smooth. Heat remaining coconut cream and agar agar, then blend with cashew mixture. Pour onto cake and chill.
Prepare the Jelly:
Simmer agar powder with water, then stir in sweetener and dragon fruit powder. Pour over set mousse and chill until firm.
To Serve 
Remove cake from tin, slice, and enjoy! Store leftovers in an airtight container in the fridge for up to 3-5 days.