Rogers Tomato Soup Cake Cant Believe Its Vegan Recipes
ROGERS TOMATO SOUP CAKE (CAN'T BELIEVE IT'S VEGAN)
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.
Provided by Jessiica
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 238.4, Fat 4.2, SaturatedFat 0.9, Sodium 339.8, Carbohydrate 48, Fiber 1.3, Sugar 27.9, Protein 3
TOMATO SOUP CAKE
Make and share this Tomato Soup Cake recipe from Food.com.
Provided by Chef Sunshine
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Dissolve baking soda in tomato soup.
- Mix dry ingredients together.
- Cut in shortening.
- ADD tomato soup. Mix well.
- Chop raisins, nuts and cherries.
- Fold into batter.
- Pour batter in a buttered tube pan.
- Bake at 325ºF for 45 minutes or until toothpick inserted into cake comes out clean.
- Cool cake on wire rack.
- Frost with cream cheese frosting.
Nutrition Facts : Calories 2115.1, Fat 30.9, SaturatedFat 8.3, Sodium 2947.8, Carbohydrate 435.3, Fiber 12.5, Sugar 226, Protein 31
TOMATO SOUP CAKE
When I was young I watched the Soap opera Passions. they were always talking about Tomato soup cake.. I decided I had to try it. I did several websearches before I found it.. Surprise is, it's actually good
Provided by GingerlyJ
Categories Dessert
Time 55m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- PREHEAT oven to 350°F Grease 13" x 9" baking pan.
- MIX flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in bowl. Add soup, shortening, eggs and water. Beat until mixed, using mixer at low speed. Beat 4 min., using high speed. Pour into prepared pan.
- BAKE 40 minute or until done. Cool in pan on wire rack. Frost with Cream Cheese Frosting.
- TIP: Cream Cheese Frosting: Beat 1 pkg. (8 oz.) cream cheese (softened), 2 tablespoons milk and 1 teaspoons vanilla in bowl until creamy, using mixer at medium speed. Slowly beat in 1 pkg. (16 oz.) confectioners' sugar, mixing until smooth and of spreading consistency. (Add a little more milk if needed.) Makes 3 cups.
Nutrition Facts : Calories 458.4, Fat 19.3, SaturatedFat 5.6, Cholesterol 70.5, Sodium 758.7, Carbohydrate 68.8, Fiber 1.6, Sugar 48.7, Protein 5.1
QUICK AND EASY VEGAN TOMATO SOUP
In my opinion, this tastes just like Campbell's, but without the dairy, gluten, and other nonsense. For the non-dairy milk, I used So Delicious brand coconut milk. This is a new product which you can find next to the refrigerated soy milk at your health-food store. It doesn't have a strong coconut flavor, but it does have a lot of good fat, which means it works really well in a recipe like this. You can also try soy milk, nut milk, etc.
Provided by Prose
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pour tomato sauce into one or more microwaveable bowls or a saucepan. Slowly stir in non-dairy milk until desired color and consistency are achieved. Add seasonings to taste.
- Microwave about 2 minutes (or until hot) or heat on stove.
- Serve with vegan grilled cheese or your favorite sandwich or salad.
"NO EGG" TOMATO SOUP CAKE
MOST of these cakes listed include eggs. This has been in my family for over 50 years, and is always well-received. It is baked in a loaf pan, and iced with either cream cheese or plain white icing.
Provided by NurseJaney
Categories Dessert
Time 1h15m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar together.
- Add tomato soup.
- Add water, rinsing can.
- Sift dry ingredients together.
- Add dry ingredients to creamed product.
- Spray generously loaf pan with butter and flour spray.
- Pour batter into pan.
- Bake at 350 degrees for 1 hour.
- Let cool for 10 minutes and remove from pan.
Nutrition Facts : Calories 348.4, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 545.5, Carbohydrate 56.8, Fiber 1.8, Sugar 29.6, Protein 4.3
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