Description
A vibrant and flavorful cake made with pink dragon fruit, perfect for those looking to elevate their baking with exotic ingredients.
Ingredients
Scale
- 1 pink dragon fruit
- 2 cups all-purpose flour (or gluten-free flour)
- 1 cup granulated sugar (or coconut sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs (or egg substitute)
- 1 cup full-fat milk (or almond/coconut milk)
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (or coconut oil)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- Cut the pink dragon fruit in half, scoop out the flesh, and blend it until smooth.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredient mixture and milk to the wet mixture, starting and ending with flour.
- Gently fold the pink dragon fruit puree into the batter.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve with fresh fruit or a light glaze for added flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: dragon fruit cake, tropical dessert, exotic ingredients