An Easy, Quick, Kicked-Up Tomato Soup Cake Recipe

Name: An Easy, Quick, Kicked-Up Tomato Soup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups brown rice flour; 1/4 cup chestnut flour (for depth of flavor, or substitute sorghum flour for plainer); 1 tablespoon potato starch (not flour); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine grain sea salt; 2/3 cup light brown or muscovado sugar; 1 teaspoon Saigon cinnamon; 1 teaspoon Aleppo pepper (to taste); 1 teaspoon ground sumac (or substitute lemon zest); 1 cup tomato puree (I used from a can of whole tomatoes); 1 tablespoon fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon fresh grated gingerroot; optional addition of 1/3 cup of chopped fresh rhubarb rolled in 2 tbl. brown sugar; optional addition of 1/4 cup yellow raisins; spray of grapeseed or canola oil for pan; powdered sugar for dusting or icing, optional

Servings: persons

1 1/4 cups brown rice flour
1/4 cup chestnut flour (for depth of flavor, or substitute sorghum flour for plainer)
1 tablespoon potato starch (not flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
2/3 cup light brown or muscovado sugar
1 teaspoon Saigon cinnamon
1 teaspoon Aleppo pepper (to taste)
1 teaspoon ground sumac (or substitute lemon zest)
1 cup tomato puree (I used from a can of whole tomatoes)
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon fresh grated gingerroot
optional addition of 1/3 cup of chopped fresh rhubarb rolled in 2 tbl. brown sugar
optional addition of 1/4 cup yellow raisins
spray of grapeseed or canola oil for pan
powdered sugar for dusting or icing, optional

1
In a large mixing bowl add all the dry ingredients in the first half of the list. After blending these evenly with a fork, make 2 indentations. Pour the olive oil into one dent and the tomato puree with lemon juice into the other. Stir all the ingredients together with a fork until well blended. Add the ginger and optional additions. Spray your pan with oil before pouring the mix into it.
2
Bake for 30 to 40 minutes, until lightly brown all around; a toothpick should come out clean, after the pricking test. You can serve this snack cake this right from the pan. If desired, dust with powdered sugar (or non dissolving sugar) using a fine meshed sieve held about 6 inches above, when the cake is cool. Optionally, you can place an object on the top of the cake and sift powdered sugar around it for a fun decorative effect (as illustrated from my earlier version). You can also serve this cake warm or have it for breakfast. For non-vegan options, serve with a dollop of creme fraiche, ginger ice cream, a Greek yogurt rhubarb icing, or a tequila-lime goat cheese frosting. Slice into small pieces and enjoy.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/4 cups brown rice flour, 1/4 cup chestnut flour (for depth of flavor, or substitute sorghum flour for plainer), 1 tablespoon potato starch (not flour), 1 teaspoon baking powder, and more.

Yes, An Easy, Quick, Kicked-Up Tomato Soup Cake falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

An Easy, Quick, Kicked-Up Tomato Soup Cake

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