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No Egg Tomato Soup Cake: A Delicious and Easy Recipe

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I'm a big fan of tomato soup, and I love to find new ways to enjoy it. One of my favorite ways to eat tomato soup is in the form of a cake! This no egg tomato soup cake is a delicious and easy recipe that is perfect for a quick weeknight dessert or a special occasion.

The cake is made with a simple batter that includes tomato soup, flour, sugar, baking soda, cinnamon, and cloves. The batter is then baked in a cake pan until it is golden brown and cooked through. The cake is then topped with a simple glaze made with powdered sugar, milk, and vanilla extract.

This no egg tomato soup cake is a great way to use up a can of tomato soup that you may have in your pantry. It is also a great way to get your kids to eat their vegetables! The cake is moist and flavorful, and the tomato soup flavor is subtle but delicious.

Ingredients

  • 1 can (10.75 ounces) condensed tomato soup

  • 1 cup all-purpose flour

  • 1 cup sugar

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon salt

  • 1/2 cup milk

  • 1 tablespoon vegetable oil

  • 1 teaspoon vanilla extract

  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

  2. In a large bowl, combine tomato soup, flour, sugar, baking soda, cinnamon, cloves, and salt.

  3. In a separate bowl, whisk together milk, oil, and vanilla extract.

  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

  5. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

  6. Let cake cool completely before frosting.

  7. To make the frosting, whisk together powdered sugar and milk until smooth. Add vanilla extract to taste.

  8. Frost the cooled cake and enjoy!

Tips and Tricks

  • For a richer flavor, use whole milk instead of skim milk.

  • To make the cake more festive, add 1/2 cup of chocolate chips or raisins to the batter.

  • Serve the cake warm with a scoop of vanilla ice cream.

Variations

  • For a fun twist, try using a different flavor of tomato soup, such as cream of mushroom or cream of chicken.

  • To make a gluten-free cake, use gluten-free flour.

  • To make a vegan cake, use vegan milk and vegan butter.

Conclusion

I hope you enjoy this no egg tomato soup cake recipe! It is a delicious and easy way to enjoy a classic comfort food.

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