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Prepare Batter
1. Line an 18 cm (7 in) heatproof round pan with parchment and lightly oil it. Bring water to a simmer in a steamer or large pot fitted with a rack.
3 tbsp Avocado oil
2. Blend the tofu, erythritol, avocado oil, vanilla extract and lemon juice in a blender or food processor until completely smooth and creamy.
200 g Silken-firm tofu, drained and patted dry,
0.3 cup Erythritol (granulated),
3 tbsp Avocado oil,
1 tsp Vanilla extract,
1 tsp Lemon juice
3. Whisk the pumpkin seed flour, ground flaxseed, psyllium husk powder, gluten-free baking powder, cinnamon and salt together. Fold into the tofu mixture until just combined, then rest the batter for 5 minutes so the psyllium and flax hydrate and thicken it.
4. Mash the strawberries to a rough puree with a fork. Divide the batter into two bowls, then fold the pumpkin puree into one bowl and the mashed strawberries into the other.
0.5 cup Pumpkin puree (unsweetened),
7 pieces Strawberries, hulled
5. Dollop the two batters alternately into the pan, tap the pan firmly on the counter to release air bubbles, and drag a skewer through in gentle figure-eight swirls to create a marble pattern. Smooth the top lightly.
6. Cover the pan loosely with foil, place on the rack and steam over medium heat with a towel-wrapped lid for 30 to 35 minutes, until a toothpick comes out with only moist crumbs. Keep the water at a gentle simmer and top up with hot water if needed.
Cool and Serve
7. Turn off the heat and let the cake rest in the steamer for 5 minutes, then cool in the pan for 20 minutes. Unmold, slice and serve at room temperature or chilled, which firms up the crumb.
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