A collection of favorite vegetarian recipes.

Tomato Soup Cake (Vegetarian, K-Dairy) July 4, 2010

Filed under: cakes and cupcakes,Desserts,Random,Treats,vegetarian — kshrgirl @ 11:18 pm

I’ve posted two recipes for Tomato Soup Cake including this article/recipe which explains some of its history. Below is another recipe with ingredients in both US and metric for our European friends 🙂 Enjoy making this recipe and surprising your friends with the secret ingredient!

Tomato Soup Cake

Serves up to 16:


1 cup sugar

3 Tablespoons room temp unsalted butter

1 (10.75 ounce) can condensed tomato soup

1 teaspoon baking soda

2 eggs lightly beaten

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1/2 teaspoon ground cloves

¼ teaspoon baking powder

2 cups sifted all-purpose flour

1/2 cup raisins (optional)

1/2 cup chopped walnuts (optional)

1 (8 ounce) package cream cheese

2 cups confectioners’ sugar

Preheat the oven to 350F. Butter and flour a bundt or loaf pan. Scale out all of your ingredients. Cream the butter and sugar until light and fluffy. Add the baking soda to the tomato soup and let sit. Sift the spices, baking powder, and flour together. Alternate adding the tomato soup and dry ingredients to the butter mixture until fully combined. Fold in the raisins and walnuts if desired. Pour into desired pan and bake for 50-60 minutes.

Finishing The Cake
A classic way to finish the cake is with a simple cream cheese frosting. Simply beat a package of cream cheese with 2 cups of confectioners’ sugar until light and fluffy. Spread over the top and serve, perhaps with some hot apple cider, a nice compliment to the spice. Another great way to finish this old-time favorite for less money is by brushing on some flavored simple syrup, like spice or rum, and then lightly dusting with confectioners’ sugar. You can also serve the cake with some lightly whipped cream flavored with a little vanilla extract, though the added cost of fresh cream may not be ideal.

Tomato Soup Cake
Recession-Proof Your Dessert
By Julie Herson (Suite 101)

In tough economic times one of the first extravagances to vanish from your daily routine is dessert. With this simple, economical recipe, no such deprivation is needed.
War-Time Ingenuity
Nobody will guess that the secret ingredient in this flavorful, moist, and spicy cake is the depression era kitchen staple canned tomato soup. You may even remember this cake from when you were a child, as many frugal war-time housewives had their own version of this low-cost treat. Most famously, the intrepid M.F.K. Fisher included a version of this recipe in her 1940’s tome How To Cook A Wolf. This recipe, however, includes eggs and baking powder to lighten the texture, as well as a sweet frosting to round out the subtle salty undertones of the tomato soup.

Revealing the Secret Ingredient:
Avoid telling people about the tomato soup in this recipe until after they tell you how much they loved it. For some reason, people find the idea of a savory soup in their sweet cake somewhat off putting. Ultimately though, all you need to explain is that tomatoes are a fruit and naturally contain a large amount of sugar, and thus provide for an ideal ingredient for adding sweetness and moisture without the added cost of more butter, sugar, or eggs.


Tomato Soup Cake

Ingredients (metric)

1 (10.75 ounce) can condensed tomato soup
5 g baking soda
200 g white sugar
1 egg
75 g butter
2 g ground cinnamon
1 g ground cloves
190 g self-rising flour
145 g raisins

Ingredients (USA)

1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
1 cup raisins


Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish (such as a 10″ square pan)
Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

Nutritional Information
Amount Per Serving Calories: 169 | Total Fat: 4.6g | Cholesterol: 23mg


Orange-Buttermilk Cupcakes with Cream Cheese Frosting (K-Dairy) January 17, 2010

Filed under: cakes and cupcakes,Dairy,Desserts,Treats — kshrgirl @ 3:19 pm

Orange-Buttermilk Cupcakes with Cream Cheese Frosting
Makes: 18 cupcakes / Preparation time: 40 minutes Total time: 1 1/2 hours


1 cup all-purpose unbleached flour
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar (or sucanat)
1/2 cup nonfat or low-fat buttermilk
1/2 cup frozen orange juice concentrate, thawed
1/3 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract


8 ounces reduced-fat cream cheese, softened
1/3 cup confectioners’ sugar
2 tablespoons frozen orange juice concentrate, thawed
Preheat the oven to 350 degrees. Line 18 muffin cups with cupcake liners.

To make the cupcakes: In a medium bowl whisk together flours, baking powder, baking soda and salt.

In another medium bowl, whisk together the sugar, buttermilk, orange juice concentrate, oil, eggs and vanilla. Fold into the flour mixture just until blended. Divide the batter among the 18 cups (each cupcake should be about half full).

Bake until the tops spring back when lightly touched and a toothpick inserted at the center comes out clean, 18 to 22 minutes. Remove from oven and cool the pan on a rack. Remove the cupcakes from pan and cool completely before frosting, about 40 minutes.

To make the frosting: In a medium bowl cream together the cream cheese, confectioners’ sugar and orange juice concentrate until smooth.

Nutritional Information:
175 calories (36% from fat), 7 grams fat (2 grams sat. fat), 26 grams carbohydrates, 4 grams protein, 179 mg sodium, 26 mg cholesterol, 1 gram fiber.

Adapted from a recipe by the Associated Press.