Papaya gluten free cake and Lactose cream cheese frosting

Lactose and Gluten free cake made simple

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Papaya Gluten free cake

Simple Papaya

 2 cups papaya peel, and cut very tinny

6 eggs1/2 tsp nutmeg, (optional)

1 1/4 cups white sugar

1/2 teaspoon baking powder

1 1/4 cups finely ground almonds (almond meal)


Directions

Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.

Place Paypaya, Process in a blender or food processor to a coarse pulp.In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and nutmeg (optional). Stir in the pureed papaya. Gently fold in almond meal  pour batter into the prepared pan.

Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

LactosenVegan Cream Cheese Frosting Recipe

1 cup powdered sugar

½ cup store bought shortening stick or Vegan shortening, cold
2 Tablespoons non-dairy milk i used almond milk
1 teaspoon apple cider vinegar
½ teaspoon vanilla extract

¼ teaspoon lemon juice

¼ teaspoon salt

 Place all ingredients in a food processor and process for about 1 minute. Scrape down the sides and process for another minute. The mixture should be smooth and creamy. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. This recipe makes about 2 cups Easy Vegan Cream Cheese Frosting, or enough for about one layer of an 8 inch diameter cake.

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