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. *Vegan Frosting recipe below*

Tomato Soup Cake - The Kitchen Bistro

Servings 10
8″ or 9″ cake


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)


  1. Preheat oven 350 degrees F
  2. In a bowl, mix the oil, sugar, and vanilla
  3. Mix in the flour, baking powder, baking soda, cinnamon, cloves, nutmeg
  4. Lastly, add the tomato soup (the mixture will be a little thick)
  5. 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


1 cup vegan butter*
4 cups powdered sugar (may need more to thicken)
1 Tbsp vanilla extract


  1. In a large bowl, cream the butter until light and fluffy
  2. Add powdered sugar in slowly so it doesn’t spin out
  3. Whip until fluffy and has increased in volume
  4. 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


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