Ingredients:
Sponge Cake:
1 ⅓ cups 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, plus 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 
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