A loaded round; An empty gun (dogscanlookup) wrote in vegancooking,
A loaded round; An empty gun
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Tomato soup cake with cream cheese frosting

I made this recipe tonight, trying it out and tweaking it for a recipe competition. I veganized the recipe for a friend and thought I'd post it here too!

It's sort of carrot-spice cakey. I'm not a big fan of spice cakes myself, but yummmm...You don't taste tomato, just awesomeness. I made a regular version tonight (I fell off the vegan wagon a while back because of culinary school, but I still enjoy the food! ^_^) Let me know if you try it and how it came out!
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Tomato Soup Cake
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1 can condensed tomato soup
1 tsp baking soda
1C white sugar (although I bet brown sugar or sucanat would be REALLY good)
1 egg (veganize with 1/4c applesauce + 1/2 tsp baking powder, which will enhance the flavor too!)
1/3C butter
3/4 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1 1/2C self-rising flour
1/2C chopped pecans (or walnuts or whatever. I subbed in pecans for raisins, yech.)

1) Combine tomato soup and baking soda in a bowl and let stand.
2) Cream together sugar, egg (replacer), butter and spices. Mix in tomato soup, then the flour. Fold in nuts and pour the batter in greased and lightly floured pan. (I used 8 mini-loaf pans, and they were awesome! You could probably also use muffin tins, a 13x9x2 or a bundt pan)
3) Bake in 350F degree oven until it tests done (the whole clean toothpick thing). Cool and top with cream cheese icing.
4) Salivate uncontrollably until you get them down your gullet.
5) Enjoy!

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Cream Cheese Icing:
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8 oz (vegan) cream cheese
1/4c butter, softened
1c sifted confectioner's sugar
3/4 tsp vanilla
2 heaped TB (vegan) sour cream

1) Cream together cheese and butter until creamy. Mix in vanilla, then the sugar. Store in fridge after use.
Tags: desserts-cakes-vegetable
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