Tomato Soup Cake with Spicy Mocha Frosting

So my mom gives me a cookbook from 1952, and this recipe instantly intrigued me. I just had to see what it was all about ...... and it actually turned out awesome! A sort of sweet & savory spice cake.

Ingredients:

1 3/4 cups flour

1 tsp allspice

1 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

1 cup sugar

1/3 cup butter - softened

1 egg

10 oz tomato soup

Preheat oven to 350. Grease and flour an 8 or 9 inch casserole dish or large cake pan.

Sift together flour, allspice, cinnamon, salt and baking soda. In a separate bowl, mix together the butter and sugar. Beat in egg, add the tomato soup and combine well. Fold in dry ingredients and pour into prepared dish.

Bake 40-50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

I made a spicy mocha frosting that complimented the cake awesome!

Combine 1 TBSP instant coffee with 1 TBSP boiling water. Add 1/3 cup melted butter, 2 cups powdered sugar and beat with an electric mixer. Spice it up with chili powder and a pinch of cayenne! Don't be shy!

**Allergy-free substitutions:

Flour - all purpose gluten-free flour or use GF conversion chart

Butter - smart balance or coconut oil

Tomato soup - s&w organic tomato sauce (yes most tomato soups contain wheat! read the lable)

Egg - EnerG egg replacer or 1 TBSP ground chia seeds mixed with 3 TBSP water

Allergy-Free Pecan Frosting

Ingredients:

1/4 cup smart balance 

1/2 cup brown sugar

2 tsp vanilla 

2 TBSP cornstarch

1 TBSP egg replacer

1/4 cup milk

1 1/2 cups coconut

1/2 cup chopped pecans

In a small bowl mix together the cornstarch and egg replacer with 2 TBSP warm water. Set aside.

Heat butter over medium heat, stir in brown sugar, milk and vanilla. As it starts to bubble, add the cornstarch mixture and remove from heat. Stir in the pecans and coconut.

Yummy nutty cake topper!