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

There are certain recipes that, by their very nature, evoke a visceral reaction. For many, the mention of tomato soup in a cake is met with a raised eyebrow, perhaps even a polite shudder. But for me, this humble, old-fashioned confection is a culinary ghost from my grandmother’s kitchen. I can still picture her, a floral apron tied just so, pulling a perfectly domed, subtly spiced cake from her oven. It was a comforting aroma, a promise of simple, unpretentious goodness, and the secret ingredient – a can of tomato soup – was a mystery she never fully divulged to a young, curious me. This isn’t just a cake; it’s a nostalgic whisper from a bygone era, a testament to resourceful home baking that I’m thrilled to share with you, especially in its surprisingly delightful vegan iteration.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 8
• Yield: One 8×8 inch cake
• Dietary Type: Vegan

Ingredients

This recipe calls for a surprisingly straightforward list of ingredients, proving that delicious baking doesn’t need to be complicated.

• ⅓ cup margarine
• 1 cup sugar
• 1 teaspoon baking soda
• 1 (10 ounce) can tomato soup
• 1 ½ cups flour
• ½ teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 cup raisins (optional, but highly recommended for added texture and sweetness)

Equipment Needed

You won’t need any fancy gadgets for this straightforward bake.

• Mixing bowls
• Whisk or electric mixer
• Spatula or spoon
• 8×8 inch cake pan
• Measuring cups and spoons
• Wire cooling rack

Instructions

The beauty of this Rogers Tomato Soup Cake lies in its simplicity. Follow these steps for a moist, flavorful, and surprisingly vegan treat.

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the perfect temperature when the batter is ready, leading to even baking.
2. Cream the Base: In a medium-sized mixing bowl, cream together the margarine and sugar. You want a light, fluffy mixture. If you’re using a hand mixer, this will take about 2-3 minutes. If creaming by hand with a wooden spoon, this may take a little longer, but the effort is well worth it for the texture it imparts.
3. Incorporate the Secret Ingredient: In a separate small bowl or directly into the canned tomato soup, dissolve the baking soda in the tomato soup. The baking soda will react with the acidity of the tomato soup, creating a slight fizz. Once dissolved, add this mixture to the creamed margarine and sugar. Stir or mix until well combined. Don’t be alarmed by the color or smell at this stage; the tomato flavor completely disappears during baking.
4. Combine Dry Ingredients: In another mixing bowl, whisk together the flour, ground cloves, and ground cinnamon. If you’re using raisins, add them to this dry mixture now and stir to coat them evenly. This helps prevent them from sinking to the bottom of the cake during baking.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Mix well until just combined. Be careful not to overmix; overmixing can develop the gluten in the flour, resulting in a tougher cake. A few small lumps are perfectly fine.
6. Prepare the Pan: Lightly grease and flour an 8×8 inch cake pan. You can also line it with parchment paper for easier removal.
7. Bake the Cake: Pour the batter into the prepared 8×8 inch cake pan. Smooth the top with a spatula.
8. Bake Time: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
9. Cooling: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes before inverting it onto the rack to cool completely.

Expert Tips & Tricks

As a seasoned chef, I’ve learned that a few small tweaks can elevate even the simplest recipes. Here are some tips to make your Rogers Tomato Soup Cake the star of any occasion:

• Quality of Tomato Soup: While any standard 10-ounce can of condensed tomato soup will work, using a good quality soup with minimal added sugar or sodium can subtly enhance the cake’s flavor. Make sure it’s condensed, as this provides the right texture and flavor intensity.
• Don’t Skimp on Spices: The cloves and cinnamon are crucial for that warm, comforting flavor that masks the tomato. Feel free to adjust the quantities slightly to your preference, but start with the recipe as written. A tiny pinch of nutmeg alongside the cinnamon and cloves can also add a lovely dimension.
• Raisin Power: If you’re a raisin lover, soak them in warm water for about 10 minutes before draining and tossing them with the flour. This plumps them up, making them juicier and less likely to absorb moisture from the cake batter.
• Creaming Perfection: For the creaming of margarine and sugar, ensure your margarine is at room temperature but not melted. This allows it to incorporate air effectively, contributing to a lighter cake crumb.
• Oven Variations: Ovens can be notoriously different. If you find your cakes tend to brown too quickly, you can loosely tent the cake with aluminum foil during the last 10-15 minutes of baking.

Serving & Storage Suggestions

This cake is wonderfully versatile when it comes to serving. It’s delicious served warm or at room temperature.

• Simple Elegance: A light dusting of powdered sugar is all this cake truly needs. It’s a classic for a reason, letting the cake’s inherent flavors shine.
• A Creamy Companion: For a touch of indulgence, serve a slice with a dollop of vegan whipped cream or a scoop of vanilla bean vegan ice cream.
• Frosting Flair: While not traditional, a simple vegan cream cheese frosting or a basic vegan buttercream can also be a delightful addition if you’re feeling fancy. The spiced notes in the cake pair beautifully with a hint of lemon in a frosting.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or if you’ve added frosting, refrigeration is recommended. The cake can also be frozen, well-wrapped in plastic wrap and then aluminum foil, for up to 3 months. Thaw at room temperature.

Nutritional Information

Here’s an approximate nutritional breakdown for this delicious vegan cake. Please note these are estimates and can vary based on specific ingredient brands used.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	238 kcal	12%
Total Fat	4.2 g	5%
Saturated Fat	0.9 g	5%
Cholesterol	0 mg	0%
Sodium	340 mg	15%
Total Carbohydrate	48 g	17%
Dietary Fiber	1.3 g	5%
Total Sugars	27.9 g	56%
Protein	3 g	6%

Note: Daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While the classic recipe is delightful as is, here are a few ways to put your own spin on it:

• Nutty Addition: For added crunch and flavor, consider adding ½ cup of chopped walnuts or pecans along with the raisins.
• Citrus Zest: A teaspoon of orange or lemon zest folded into the batter can add a bright, unexpected note that beautifully complements the spices.
• Spice it Up: If you love warm spices, try adding a pinch of nutmeg or ginger to the dry ingredients.
• Gluten-Free Option: While not tested extensively, you could attempt a gluten-free version by using a good quality all-purpose gluten-free flour blend that contains xanthan gum. You may need to adjust the liquid slightly.
• Brown Sugar Sweetness: For a deeper, richer flavor, you can substitute half of the granulated sugar with packed brown sugar.

FAQs

Q: Will my cake actually taste like tomatoes?
A: Absolutely not! The tomato soup provides moisture and a subtle richness that is completely masked by the spices. It’s truly one of the most surprising vegan baking “hacks.”

Q: Why is baking soda used with tomato soup?
A: Baking soda is an alkaline ingredient that reacts with the natural acidity in tomato soup. This reaction creates carbon dioxide gas, which helps the cake to rise and become light and tender.

Q: Can I use fresh tomatoes instead of canned soup?
A: It’s not recommended. The recipe relies on the concentrated flavor and texture of canned condensed tomato soup. Using fresh tomatoes would significantly alter the moisture content and flavor profile of the cake.

Q: Is this cake dense or light?
A: This cake is wonderfully moist and has a tender crumb. It’s not as light and airy as a sponge cake, but rather a comforting, dense-yet-moist cake that holds together beautifully.

Q: What’s the best way to ensure my cake is vegan?
A: The primary non-vegan ingredient in traditional versions of this cake is often butter. By using margarine (ensure it’s a vegan variety), you achieve a fully vegan dessert. Always check the labels of your ingredients to be sure.

Final Thoughts

There’s a certain magic in baking recipes that have stood the test of time, especially when they can be adapted to fit modern dietary needs without sacrificing an ounce of flavor or joy. The Rogers Tomato Soup Cake, in its vegan guise, is a testament to this enduring culinary spirit. It’s a reminder that sometimes, the most unexpected ingredients can lead to the most delightful results. I encourage you to embrace the mystery of the tomato soup, to trust in the process, and to share this little piece of baking history with your loved ones. It’s a perfect companion to a warm cup of chai tea or a cold glass of plant-based milk. Gather your ingredients, preheat your oven, and prepare to be pleasantly surprised. Happy baking!