How to Make Tomato Soup Cake *Vegan Version*

 

This post is an updated version of a recipe that I posted back in May 2016, shortly after starting this blog and before I went vegan. When I went vegan last January, I originally removed it because I didn’t feel comfortable promoting a recipe that contained animal ingredients. But I added it to the list of recipes I definitely wanted to revisit, and that day has finally arrived!

 

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This week I’ve been in Iqaluit, Nunavut visiting my mom. Yesterday we got talking about vegan baking. I mentioned that there are a lot of easy ways to substitute eggs in order to make a recipe vegan, and that one great way to do this is by using aquafaba.

 

So what is aquafaba?

 

Well, it’s basically the brine from a can of chickpeas (garbanzo beans). Sounds weird, I know. But the stuff is seriously amazing! Plus, I love finding uses for things that I previously would have just discarded. And since my husband and I use a lot of chickpeas around our house, finding a reason to open a can of chickpeas isn’t hard.

 

Back to the cake:

 

Long story short, my mom and I decided to try our hand at veganizing this recipe for tomato soup cake and it was a lot of fun. The original recipe was one of my great grandmother’s, dug out from a stack of recipe cards that were in storage. There’s so many great old time recipes, and oh boy are there some gems in there. Upside down jello cake anyone? But I digress.

 

What is tomato soup cake you ask?

 

It’s a sweet and spicy loaf cake that contains (you guessed it!) a can of tomato soup. Tomato soup cake apparently originated during the great depression, as a way to bake a cake with limited resources. This original recipe contained only 1 egg, and ¼ cup of butter. We substituted the egg with 3 tablespoons of aquafaba, and the butter with ¼ cup of vegetable shortening. Crisco is vegan in case you were wondering! (Though not very environmentally friendly as it contains palm oil). If anyone has any suggestions for where I can find a more sustainable shortening, please tell me below – I’d love to hear them!

 

Here’s how you make it, no special skills required:

 

First off, gather all your ingredients (listed at the end of this post). Set your oven to 325‎°F (or 300‎° if your oven runs hot). Mix all the dry ingredients in a bowl, except for the brown sugar, nuts and raisins.

 

 

Next, you’ll want to cream your shortening. This is a lot easier if you have a mixer. If you don’t have one you can do it by hand, it will just take a bit longer. First, add your room temperature shortening to a mixing bowl. Then you slowly add in the brown sugar, mixing the whole time.

 

Once you’ve added in all your sugar and its mixed well, you can add in your aquafaba. Make sure to beat well.

 

Now’s the fun part. Open your can of tomato soup and add in a little bit. Then add in a little bit of the dry ingredients and mix. Once fully combined, continue alternating until all your dry ingredients and tomato soup are mixed in. The batter turns an amazing shade of orange!

 

 

Using a spoon, you can fold in the nuts (if your using them) followed by the raisins. Set aside for a minute.

 

Grease your cake dish with shortening, then lightly flour it. I didn’t have the square one that the recipe called for, so I used my usual round 9″ springform.

 

 

Pour the shockingly orange batter into your cake pan, and spread it evenly.

 

 

Bake for 1 hour, or until a toothpick comes out clean. Let cool, then frost with vegan icing or eat plain!

 

Tomato Soup Cake Recipe

 

Ingredients:

 

1 ½ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ cup vegetable shortening
1 cup brown sugar
3 tbsp aquafaba (liquid from canned chickpeas)
1 can condensed tomato soup
½ cup raisins (optional)
½ cup chopped nuts (optional)

 

Instructions:

 

1. In a bowl, mix all the dry ingredients together, except for the brown sugar, nuts and raisins.

2. In a separate bowl, cream the shortening, add sugar gradually and continue to cream.

3. Add aquafaba to the creamed shortening and beat well.

4. Fold in dry ingredients alternately with tomato soup.

5. Fold in raisins and nuts*.

6. Bake in greased 9″ square pan at 300 – 325 F for 1 hour. Remove from oven when a toothpick comes out clean.

7. Enjoy 🙂

 

*If using nuts, add them before the raisons.

 


 

Questions? Tips? Comment below!

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