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. *Vegan Frosting recipe below*
Servings 10
8″ or 9″ cake
Ingredients:
1/2 cup canola oil
3/4 cup sugar (1/2 cup)
1 tsp vanilla extract
1 3/4 cup flour (3/4 cup ww flour)
2 tsp baking powder
1/2 tsp baking soda
1.5 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 can condensed tomato soup (10.75 – 11 oz)
Directions:
- Preheat oven 350 degrees F
- In a bowl, mix the oil, sugar, and vanilla
- Mix in the flour, baking powder, baking soda, cinnamon, cloves, nutmeg
- Lastly, add the tomato soup (the mixture will be a little thick)
- Grease the pan and bake for 40-45 minutes
*The can of tomato soup would hopefully be the healthiest can you could choose. The can of tomato soup is the condensed soup product for the nice concentrated tomato-y flavor.
Vegan Frosting
Servings 12 cupcakes (about 2 1/2 cups) with 3 Tbsp each
Ingredients:
1 cup vegan butter*
4 cups powdered sugar (may need more to thicken)
1 Tbsp vanilla extract
Directions:
- In a large bowl, cream the butter until light and fluffy
- Add powdered sugar in slowly so it doesn’t spin out
- Whip until fluffy and has increased in volume
- Last, add in vanilla
*Earth Balance and Nucoa are totally vegan margarine (no milk powder)
Nutrition per Serving: 232 calories, 3g protein, 36g carbs, 1g fiber, 9g fat, 1g sat fat, 287mg sodium
Nutrition per Serving (Vegan Frosting, 3 Tbsp): 213 calories, 0g protein, 40g carbs, 0g fiber, 6g fat, 2g sat fat, 60mg sodium
