My earlier version of "not your mother's tomato soup cake" is vegan, but not gluten free. My mom had taught me the original tomato soup cake recipe, which we always enjoyed making together. Later I learned an updated version using white whole wheat flour, V8 juice and canola oil at a baking class up at King Arthur Flour in Vermont. For this version I have used all gluten free flours with olive oil and a spiced tomato puree for a zesty flavor profile. —Sagegreen
one 8 inch cake
1 1/4 cups
brown rice flour
chestnut flour (for depth of flavor, or substitute sorghum flour for plainer)
tomato puree (I used from a can of whole tomatoes)
fresh lemon juice
fresh grated gingerroot
optional addition of 1/3 cup of chopped fresh rhubarb rolled in 2 tbl. brown sugar
optional addition of 1/4 cup yellow raisins
spray of grapeseed or canola oil for pan
powdered sugar for dusting or icing, optional
In This Recipe
In a large mixing bowl add all the dry ingredients in the first half of the list. After blending these evenly with a fork, make 2 indentations. Pour the olive oil into one dent and the tomato puree with lemon juice into the other. Stir all the ingredients together with a fork until well blended. Add the ginger and optional additions. Spray your pan with oil before pouring the mix into it.
Bake for 30 to 40 minutes, until lightly brown all around; a toothpick should come out clean, after the pricking test. You can serve this snack cake this right from the pan. If desired, dust with powdered sugar (or non dissolving sugar) using a fine meshed sieve held about 6 inches above, when the cake is cool. Optionally, you can place an object on the top of the cake and sift powdered sugar around it for a fun decorative effect (as illustrated from my earlier version). You can also serve this cake warm or have it for breakfast. For non-vegan options, serve with a dollop of crème fraiche, ginger ice cream, a Greek yogurt rhubarb icing, or a tequila-lime goat cheese frosting. Slice into small pieces and enjoy.