Gluten-Free Caribbean Red Papaya Spice Cake

• 1-1/2 cup Almonds
• 1/2 cups Brown Rice Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Nutmeg
• 1 teaspoon Allspice
• 1 teaspoon Cinnamon
• 1/4 teaspoons Sea Salt
• 2 pieces Eggs
• 1/3 cups Light Olive Oil
• 2 Tablespoons Honey
• 2 teaspoons Vanilla
• 1-1/2 cup Caribbean Red Papaya, Cut Up And Pureed

1. Preheat oven to 350 F. Line a 9" x 13" baking pan with greased parchment paper.
2. Using a food processor, pulse the almonds into a fine meal. Pour into a large mixing bowl.
3. To the almond meal add the rice flour, baking soda, baking powder, spices and sea salt. Set aside.
4. In a medium-sized mixing bowl, beat the eggs. Add the remaining ingredients. Beat well.
5. Add the wet ingredients to the larger bowl's dry ingredients. Whisk until combined.
6. Pour the batter into the prepared baking pan and bake for 33 to 35 minutes, until done.
7. Cool the cake before frosting. Frost with Lime-Nutmeg or your favorite icing. See my TastyKitchen recipe box for my Lime-Nutmeg Icing.

almonds, brown rice flour, baking soda, baking powder, nutmeg, allspice, cinnamon, ubc, eggs, light olive oil, honey, vanilla, caribbean red

Taken from tastykitchen.com/recipes/desserts/gluten-free-caribbean-red-papaya-spice-cake/ (may not work)