There is a secret ingredient in this delicious spiced cake … a can of tomato soup. Yes, really! Try it and see for yourself.
For the cake
250g gluten free self-raising flour
200g granulated sugar
1tsp baking powder
1tsp bicarbonate of soda
3tsp mixed spice
300g Tideford Organics Italian Tomato, Lentil + Red Pepper Soup
110g vegetable oil
For the frosting
50g dairy free margarine
75g soya cream cheese
2tsp vanilla extract
350g icing sugar
30ml soya or rice milk (if needed)
Heat the oven to 180° / 160°C fan. Grease a baking pan (approx. 30 x 25cm) + line with baking paper.
Sift together the flour, baking powder, mixed spice + bicarbonate of soda in a large bowl. In another bowl mix the sugar, oil, soup + water. Make a well in the centre of the dry ingredients + tip in the soup mixture. Beat with an electric mixer on low speed until fully blended. Pour the batter into the pan.
Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes.
Beat the margarine, soya cream cheese + vanilla extract in a medium bowl with an electric mixer until the mixture is creamy. Slowly beat in the sieved icing sugar, adding a little soya milk if needed to soften. Frost the cake with the cream cheese mixture.
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