Pink Pitaya Powder 4 teaspoons + 4 teaspoons hot water
Instructions
Preheat the oven to 350°F
Grease and parchment paper your cake pan(s)
In a large mixing bowl combine the oil, vanilla, plant milk and applesauce together in a large mixing bowl and whisk smooth
Sift together the flours, sugar, pink pitaya powder, salt & baking powder and then add to the liquids in the bowl.
Whisk vigorously until smooth, about 40 strokes
Pour into the prepared pans and bake for 25-30 minutes for the 7" layers (longer for Bundt cakes and shorter for cupcakes) or until a toothpick inserted in the center comes out clean.
Cool in the cake pans, then flip onto a cooling rack to cool to cold
Prepare your favorite buttercream recipe and then separate it in half.
Half will be white for the filling
Adding poppy seeds to represent the seeds of a dragon fruit is completely optional
The other half of the buttercream for the icing will get the pink pitaya powder paste ~ simply reconstituted pitaya powder with the hot water, add to the buttercream when completely cold
**Save out a couple tablespoons of the pitaya paste for the watercolor effect decoration
Notes
Dragon fruit cream cake can be kept at room temperature for up to 3 days
For longer storage keep refrigerated for up to 1 week.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/dragon-fruit-cake/