Try this tomato soup cake recipe for something unique

As a vegan chef, I am always searching for ways to make scrumptious vegan food that everyone will love. That’s when I discovered Rogers Tomato Soup Cake, and I couldn’t believe my taste buds. It’s an unbelievably moist cake baked with tomato soup, raisins, cinnamon, and clove. Yes, you read that right! Tomato soup in a cake sounds like an odd combination, but once you taste it, you’ll be hooked.

This recipe has been around since the 1950s, and there are many variations out there. However, my version of the recipe is 100% vegan, and you won’t even miss the eggs or dairy products commonly found in traditional cakes. Believe me when I say that this cake will elevate your dessert game to a whole new level.

Whether you’re looking to make a statement at your next dinner party or just craving something sweet that is also healthy, Rogers Tomato Soup Cake is perfect for any occasion. It’s simple to make and requires basic ingredients you may already have on hand.

So, let’s dive into the recipe and show everyone that vegan food can be just as delicious and satisfying as any other dish out there!

Why You’ll Love This Recipe

Rogers Tomato Soup Cake (Can't Believe It's Vegan)
Rogers Tomato Soup Cake (Can’t Believe It’s Vegan)

As a vegan chef, let me tell you that Rogers Tomato Soup Cake will change your perception of what’s possible in plant-based baking. This mind-blowing recipe from Ruth Rogers, the owner of the iconic River Café in London, has been passed down through generations and is now available for all to enjoy.

What’s so remarkable about this cake is its unconventional use of tomato soup as a key ingredient. Yes, you read that right – tomato soup! The soup not only gives a moist and tender texture to the cake but also imparts a subtle savory flavor that contrasts beautifully with the sweetness and warmth of cinnamon and cloves.

But here’s why you’ll love this recipe even more. It’s not just a cake, it’s a complete sensory experience. Imagine the aroma of cinnamon wafting through your kitchen, blending with the rich tangy scent of tomato soup. You can already taste it, right? And let’s not forget about those juicy raisins studded throughout the cake, adding bursts of sweetness to every bite.

Don’t be fooled by its unusual name, this Tomato Soup Cake is a true crowd-pleaser. It will leave your friends and family stunned that something so delicious can also be vegan. Plus, it’s easy and quick to make, no fancy equipment or hard-to-find ingredients required. Trust me; once you try it, you’ll want to add it to your regular baking rotation.

So go ahead and give this recipe a chance, I promise you won’t regret it!

Ingredient List

 A slice of tomato soup cake with a dollop of vegan whipped cream on top; a dessert that'll make you forget what soup even is.
A slice of tomato soup cake with a dollop of vegan whipped cream on top; a dessert that’ll make you forget what soup even is.

Let’s dive into the ingredients for my delicious Rogers Tomato Soup Cake recipe. Don’t worry, all the ingredients are vegan-friendly.

  • Flour: I recommend using all-purpose flour for this cake, but feel free to experiment with different types of flour such as whole wheat or almond flour.
  • Baking Soda: This is the leavening agent that helps the cake rise. Make sure it’s fresh and not expired.
  • Sugar: You can use either granulated or brown sugar for this recipe. Brown sugar will add a deeper flavor to the cake.
  • Cinnamon, Clove: These two spices will give the cake a warm and cozy flavor. Make sure they’re fresh for maximum flavor.
  • Margarine: Look for a high-quality vegan margarine with a good fat content. This will ensure that your cake is moist and tender.
  • Raisins: Raisins add texture and sweetness to the cake, but if you’re not a fan, feel free to leave them out.
  • Tomato Soup: Yes, you read that right. The tomato soup gives the cake its signature flavor and also acts as an egg replacer in this vegan recipe.

Make sure to check your pantry for these ingredients before starting, and if you need to make any substitutions or variations, refer to section (5) Substitutions and Variations.

The Recipe How-To

 Who needs a classic layer cake when you can have this moist and flavorful tomato soup cake instead?
Who needs a classic layer cake when you can have this moist and flavorful tomato soup cake instead?

Preparation time: 10 minutes | Cooking time: 40 minutes

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.

Step 2: Cream the wet ingredients

In a mixing bowl, add 1/2 cup of vegan margarine and mix until creamy. Add 1 cup of sugar, and continue to mix the ingredients together until they are fully incorporated.

Step 3: Add tomato soup and egg substitute

Stir in a can of condensed tomato soup (10.75 oz.) and an egg substitute equivalent to one large egg. Mix well.

Step 4: Combine dry ingredients

In a separate bowl, combine 1 1/2 cups of all-purpose flour, 1 tsp of baking soda,1 tsp of cinnamon, and 1 tsp of cloves. Mix well with a whisk.

Step 5: Combine all ingredients

Add the dry ingredients to the creamed mixture slowly in three parts, alternating with 1/4 cup of water for each addition. Stir until everything is fully combined.

Step 6: Add in raisins

Fold in a cup of raisins into the batter.

Step 7: Bake the cake

Pour the batter into the prepared cake pan and smooth out the top. Bake in the preheated oven for approximately 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.

That’s it! Your delicious and moist Rogers Tomato Soup Cake is ready to be enjoyed with friends and family.

Substitutions and Variations

 This cake is perfect for those who love to try new things in the kitchen, and are always down for a culinary adventure.
This cake is perfect for those who love to try new things in the kitchen, and are always down for a culinary adventure.

Are you ready to put your own spin on this already amazing recipe? Luckily, there are plenty of substitutions and variations you can try to make this dish uniquely yours.

One substitution you can make is for the raisins. If you’re not a fan or if you don’t have any on hand, you can easily swap them out for another type of dried fruit, like dates or apricots.

Looking to switch up the spices? While the combination of cinnamon and cloves is delicious, you could also experiment with adding other warm spices like nutmeg or allspice for an even more complex flavor.

If you’re looking to make this recipe gluten-free, you can try using a gluten-free flour blend instead of regular flour. Just keep in mind that the texture of the cake may vary slightly.

For a lower sugar option, try using a natural sweetener like maple syrup or honey in place of the white sugar. Keep in mind that the taste and texture may be slightly different, so experiment with amounts accordingly.

Finally, if you want to take this recipe to the next level, try adding in some chopped nuts or chocolate chips for more texture and flavor. The possibilities are endless!

No matter what substitutions and variations you try, this Rogers Tomato Soup Cake (Can’t Believe It’s Vegan) Recipe will continue to be a delicious and comforting treat that will impress even your toughest critics.

Serving and Pairing

 Vibrant red hues and delightful vegan ingredients make this tomato soup cake a stand-out on your dessert table.
Vibrant red hues and delightful vegan ingredients make this tomato soup cake a stand-out on your dessert table.

You might think that a tomato soup cake would be difficult to pair with any meal, but I assure you it’s not. This cake is an incredibly versatile dessert that can be paired with almost any eating occasion.

Serve this delicious Rogers tomato soup cake warm with a scoop of vegan vanilla ice cream for an indulgent dessert after a hearty vegan meal. Or, if you prefer a lighter dessert, top the cake with fresh berries or sliced bananas and a drizzle of maple syrup.

If you’re looking for a unique twist on traditional breakfast pancakes, try cutting the cake into small squares and serving them like mini pancakes. The raisins in the cake add a burst of sweetness that pairs perfectly with coconut whipped cream or dairy-free yogurt.

Of course, this tomato soup cake makes a great accompaniment to any afternoon tea party. Just slice it into thin layers and serve alongside vegan scones and a pot of hot tea. The delicate warmth from the cinnamon and clove flavors will bring a cozy feel to any gathering.

Don’t be afraid to experiment with pairing this tomato soup cake with different foods. Consider serving it as a side dish paired with vegan polenta or even mixed mushrooms and beans. The delightful combination of savory flavors in the cake makes it an excellent match for many hearty vegan dishes.

The options are endless, so don’t hesitate to create your own unique pairing possibilities with this remarkable recipe!

Make-Ahead, Storing and Reheating

 A slice of this cake is like a warm hug from grandma--if grandma was a vegan chef with a talent for innovation.
A slice of this cake is like a warm hug from grandma–if grandma was a vegan chef with a talent for innovation.

One of the fantastic features of this Rogers Tomato Soup Cake recipe is its versatility when it comes to make-ahead, storing, and reheating. After you have baked and cooled the cake, you can store it in an airtight container for up to four days. In fact, many bakers report that the flavors actually intensify after a day or two!

If you want to make this cake in advance but don’t have time, you can prepare the dry ingredients and store them in an airtight container for up to a week. This cuts down on your prep time without sacrificing flavor.

When it is time to reheat the cake, there are a few options available, depending on how you like it served. Slice the cold cake into pieces and place them on a baking sheet with parchment paper. Preheat your oven to 350°F before popping the tray into the oven for about five minutes until warmed through. Alternatively, you could also warm individual slices in the microwave for just 20-30 seconds.

If you happen to have leftovers of this delicious cake but don’t want them to go to waste, consider using them as dessert crumbles on top of vegan polenta or making use of leftover raisins by adding them to your favorite mushrooms and beans dish.

Overall, this tasty tomato soup cake recipe is perfect for preparing before any gathering or celebration. It’s a versatile vegan treat that will impress all of your guests at potlucks or other social events.

Tips for Perfect Results


In order to achieve the perfect Rogers Tomato Soup Cake, there are some tips that could come in handy. These tips will make sure that the cake comes out moist, flavorful and with the right texture. Here are my recommendations:

1. Cream the butter and sugar thoroughly: The creaming process is essential to ensure that the sugar is completely dissolved into the butter. You want this mixture to be light and fluffy before you add any other ingredients.

2. Combine dry ingredients separately: Before mixing them into the wet mixture, combine all dry ingredients including flour, clove, cinnamon and baking soda, in a separate bowl.

3. Do not over mix: After adding the dry ingredients to the wet mixture of creamed butter, sugar and tomato soup, mix until just combined. Over mixing can result in a tough texture.

4. Soak raisins before use: If you are using raisins in your recipe, soak them in hot water for 10-15 minutes before adding them to the batter. This will plump them up and prevent them from burning while baking.

5. Use parchment paper or non-stick spray: To prevent your cake from sticking to the pan, either use parchment paper or non-stick spray generously on all parts of your baking dish.

6. Don’t open the oven frequently: Opening the oven frequently during baking could cause temperature fluctuations inside which could result in an unevenly baked cake.

7. Let it cool completely before slicing: Once your cake is out of the oven, let it cool completely before slicing or frosting. This will prevent it from crumbling or breaking apart easily.

By following these tips, you should be able to create a perfectly moist and delightful Rogers Tomato Soup Cake every time!

Bottom Line

In conclusion, Rogers Tomato Soup Cake is a delicious treat that is sure to impress everyone, even if they are not vegan. With its unique combination of flavors and moist texture, it’s no wonder that this cake has been a favorite for generations. By following the easy-to-follow recipe and tips provided in this article, you can easily make this vegan version at home and impress your family and friends with your culinary skills.

Plus, not only is this cake tasty, it’s also a great way to use up leftover tomato soup that’s been sitting in your pantry for too long. It’s a perfect recipe for those who want to reduce food waste while satisfying their sweet tooth at the same time.

Overall, I highly recommend trying out this Rogers Tomato Soup Cake recipe. It’s a classic turned vegan that you won’t be able to resist. So don’t hesitate – grab your apron and baking tools and start making your own delicious tomato soup cake today!

Rogers Tomato Soup Cake (Can't Believe It's Vegan)

Rogers Tomato Soup Cake (Can’t Believe It’s Vegan) Recipe

This recipe is from a Rogers Food 50th Anniversary Recipe Collection. "...and old favorite from the 1950's" It's one of my favorite cakes, quick, easy, moist and tasty. The tomato soup might scare people off, but you can't even taste it.
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Calories 238.4 kcal


  • 1/3 cup margarine
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 10 ounces tomato soup, 1 can
  • 1 1/2 cups flour
  • 1/2 teaspoon clove
  • 1 teaspoon cinnamon
  • 1 cup raisins (optional)


  • Preheat oven to 350*.
  • Cream butter and sugar.
  • Dissolve baking soda in tomato soup and add to creamed mixture.
  • Combine flour, cloves and cinnamon and raisons. Add to mixture. Mix well.
  • Pour batter into 8'x8' cake pan.
  • Bake 30-35 minutes.

Add Your Own Notes


Serving: 112gCalories: 238.4kcalCarbohydrates: 48gProtein: 3gFat: 4.2gSaturated Fat: 0.9gSodium: 339.8mgFiber: 1.3gSugar: 27.9g
Keyword < 60 Mins, Dessert, Healthy, Low Cholesterol, Low Protein, Vegan
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