Gluten-Free Tomato Soup Cake Recipe
- 1/2 cup vegetable shortening
- 1 cup sugar
- 1 can condensed tomato soup (10 3/4 ounces) (Condensed Tomato Soup Substitute)
- 1 tsp baking soda
- 1 cup rice flour
- 3/4 cup tapioca flour
- 1/4 cup potato starch
- 1 t. xanthan gum
- 2 teaspoons baking powder
- 1 1/2 teaspoon cinnamon
- ½ teaspoon cloves
- 1 teaspoon nutmeg
- 1 cup chopped walnuts (optional)
- 1 cup raisins or dried cranberries (optional)
In a large mixing bowl, combine the honey and vegetable shortening. Add the cinnamon, cloves, nutmeg, and condensed tomato soup to the mixing bowl and stir until all of the ingredients are fully combined. Slowly add the flour to the mixing bowl in half cup increments, stirring well after each addition to ensure all of the flour is fully combined. Add baking powder, baking soda, and walnuts and raisins to the mixing bowl. Continue stirring until all ingredients are fully incorporated into the batter.
Pour the cake batter into a greased loaf pan. Bake at 350F (about 175C) for about 1 hour or until a toothpick inserted into the center of the cake comes out clean. Cool the pan on a wire rack for 15 minutes before removing the cake from the pan.
Once it is cooled you can top it with cream cheese frosting or serve it plain. I leave it plain if I am planning on packing it in lunches and top it with frosting if I will be serving it to guests. I halve the Cream Cheese and Butter Frosting recipe that I use on my Pumpkin Cookies when I frost the Tomato Soup Cake.
This cake tastes so wholesome that I do not feel guilty when I eat a slice! What are your guiltless pleasures?