Im in love with this cake. Or is it the frosting. I think it may be the combination of the creamy and luscious frosting sandwiched between the moist, dense pecan filled cake. Either way, this cake is a dream. Enjoy it served at room temperature with a cup of chai tea and great company. This recipe is adapted from Sara Britton My New Roots.
Heat your oven to 175c. Grease a 20cm cake tin and set aside. To make the cake batter, mix all dry ingredients including the pecans in a large mixing bowl.
Mix the flaxseeds with the water in a small bowl and leave it for 5 minutes. The mixture will form a gel like consistency. Now add the silken tofu and blend well with a whisk or in a food processor. Add the banana and pumpkin to the wet mixture and mix through.
In a saucepan, melt the nuttelex with the jam and the maple syrup. Add this to the fruit and tofu mixture. Make a well in the centre of the dry ingredients and pour in the wet mixture. Fold through till just combined.
Pour batter into your cake tin. Place in the oven for 1 hour or until a skewer is inserted into the cake and comes out clean. The cake will rise, yet will sink a little when removed from the oven. This is normal! Let the cake sit for 5 minutes to cool in the tin then turn out onto a wire rack to cool completely before icing.
For the frosting, combine all ingredients in a blender and blend till smooth. To ice the cake, cut the cake through the centre (horizontally) to give you two halves. Spread half of the frosting onto of one half of the cake and then sandwich together. Use the remaining frosting to ice the top of the cake.
Extra Notes: This cake is best eaten on the day, or day after of making. It will keep in the fridge for 4 days. The cake itself will freeze well so if you would like to prepare it in advance you can, then simply add the frosting on the day of serving. I still found that the cake can be frozen with the frosting, however the frosting will slightly discolour from the oils in the cake. If eating this cake from the fridge I suggest bringing it to room temperature first or slightly heated to allow the true moisture and softness of the cake to develop once again.
* Gluten free flour blend
Mix together 2 cups brown rice flour, 2 cups arrowroot flour, 1 cup buckwheat flour, 2 teaspoons guar gum. Store in an airtight container.
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