Spiced Cake with Cream Cheese Frosting

Tideford Organics

Tomato soup cake and coffee

There's more where this came from!


  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)

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


  • 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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