Tomato soup cake
Description
No, it’s not a joke, it is indeed a tomato soup cake and it is delicious, believe me! It’s more like a tomato cream soup to be precise…If you like carrot cakes, you’ll love tomato soup cakes! After all, tomato is a fruit, right? And the soup…well it’s delicious, so there you go!
I definitely fell in love with this traditional Canadian recipe. It’s quick, easy to make, and utterly delicious.
Ingredients
| 1/4 cup softened vegan butter |
| 1 cup sugar 215 g |
| 2/3 cup canned tomato soup (I use Aylmer) |
| 1/4 cup plant-based milk |
| 1 1/2 cup all-purpose flour 200 g |
| 1/2 cup chopped walnuts |
| 1/2 cup raisins |
| 1 tsp baking powder |
| 1 tsp cinnamon |
| 1/2 tsp cloves |
| 1/2 tsp baking soda |
| 1/2 tsp salt |
Directions
- 1
- In a bowl, beat the vegan butter and sugar for 1 minute.
- 2
- Add plant-based milk, tomato soup and beat again for 1 minute. Set aside.
- 3
- In another bowl, mix the rest of the ingredients.
- 4
- Add the dry ingredients to the wet ingredients and mix well.
- 5
- Preheat an oven to 400°F (205°C).
- 6
- Line a 22 cm x 22 cm square cake pan with parchment paper.
- 7
- Pour the batter in the pan and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
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