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Spiced Cake with Cream Cheese Frosting

Tideford Organics

Tomato soup cake and coffee

There's more where this came from!

Ingredients

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
100ml water
.
For the frosting
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50g dairy free margarine
75g soya cream cheese
2tsp vanilla extract
350g icing sugar
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.

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.

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