Tomato Soup Spice Cake with Vegan Cream Cheese Frosting | Veganuary

Spiced Cake with Cream Cheese Frosting

Tideford Organics

Tomato soup cake and coffee

There is a secret ingredient in this delicious spiced cake … a can of tomato soup. Yes, really! Try it and see for yourself.

Ingredients

  1. For the cake
  2. .
  3. 250g gluten free self-raising flour
  4. 200g granulated sugar
  5. 1tsp baking powder
  6. 1tsp bicarbonate of soda
  7. 3tsp mixed spice
  8. 300g Tideford Organics Italian Tomato, Lentil + Red Pepper Soup
  9. 110g vegetable oil
  10. 100ml water
  11. .
  12. For the frosting
  13. .
  14. 50g dairy free margarine
  15. 75g soya cream cheese
  16. 2tsp vanilla extract
  17. 350g icing sugar
  18. 30ml soya or rice milk (if needed)

Preparation

  • 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.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?