Not your mother's tomato soup cake
Cakes
One of my fond childhood memories cherishes the wonder of a spice cake made from canned tomato soup. I remember the first time my mother was going to make this for me, I thought she was crazy! The recipe contained no eggs, butter, or milk. How on earth was it going to be any good? But after that first bite of the finished product, it became one of my favs. The cake was moist, creamy, not too sweet, and just delicious. We always made a cream cheese frosting to finish this off. This was one of those recipes my mother had learned during the depression of the thirties. Well updating this for our times, I learned a healthy vegan version at the baking and education center up at King Arthur Flour in Norwich, Vermont. They use canola oil in their recipe, but trust me, olive oil instead is really wonderful here! I also have added new spices, a different sugar, and espresso. This delicious cake can hold up all week long, if it is not eaten up first.
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