This gorgeous layered cake is made with
dragonfruit puree and fresh strawberries, is completely gluten - free thanks to the Bob's Red Mill GF 1:1 Baking Flour, is so super moist and delish, and is covered in the most beautiful pink ombre vegan buttercream.
Dragonfruit Cayenne: I use 3 tablespoons
dragonfruit puree in place of some of the water, alternately, you can use beet juice.
Strawberry Dragonfruit Margarita -(Host The Toast) In addition to frozen cherries, I always stock up on frozen
dragonfruit puree when I come across it.