pumpkin banana cake with vanilla frosting recipe | Jessica Cox

Ingredients

• 2 cups gluten free flour*
• 1 teaspoon baking powder
• 1 teaspoon bicarb soda
• 1 teaspoon cinnamon
• pinch salt
• 1 cup chopped pecans
• 115gm nutellex or dairy free spread of choice, or coconut oil
• 1/2 cup 100% strawberry jam ( I used St dalfour)
• 1 tablespoon maple syrup
• 1 cup mashed banana
• 1 1/2 cups grated pumpkin
• 1/2 cup silken tofu, blended
• 2 dessertspoons ground flaxseeds
• 6 dessertspoons boiling water
• frosting:
• 1/2 cup cashew paste (or macadamia nut paste)
• 1 cup silken tofu
• juice 1/2 lemon
• 1 teaspoon vanilla extract
• 1/4 cup – 1/3 cup maple syrup, depending on level of sweetness desired