Tomato Soup Cake

Tomato soup cake, weird right?!  But it’s amazing!  This is a recipe that has been in my family forever, I’m saying my Grandma made this cake when my dad was a little kid!  Yikes!  So basically a foolproof recipe and not overpowering on the tomato soup flavor when baked off (although the batter is really tasty too).  It’s also vegan as in no eggs or dairy products; I suppose it’s not vegan in the sense that a can of tomato soup you buy might have dairy in it.  Maybe there is a vegan canned tomato soup.

Tomato Soup Cake - The Kitchen Bistro

6 TB canola oil (1/4 cup + 2 TB)
3/4 sugar
1 tsp vanilla
1 3/4 cup flour
2 tsp baking powder
1/2 tsp baking soda
1.5 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 can tomato soup (10.75 – 11 oz)

350 degrees
Bake ~45 min
Makes one 8″ or 9″ cake pan

Mix the oil, sugar, and vanilla
Sift all the dry ingredients into the sugar mixture
Lastly add the tomato soup (the mixture will be a little thick)
Grease pan and bake off!

Vegan frosting:
1 cup vegan butter/margarine (2 sticks)
3 cups powdered sugar
1 tsp vanilla

Mix all together by hand, hand mixer, or stand mixer

*Note: margarine or butter can be used instead of the canola oil if you want (just cream the margarine and sugar first)

*the can of tomato soup would hopefully be the healthiest can you could choose, originally and usually the can of tomato soup is the condensed soup kind for the nice concentrated tomato-y flavor

Tomato Soup Cake - The Kitchen Bistro


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