Tomato Cakes with Balsamic Frosting from Vegan Desserts by Hannah Kaminsky

Name: Tomato Cakes with Balsamic Frosting from Vegan Desserts by Hannah Kaminsky
Ingredients: ⅛ Teaspoon Ground Black Pepper; ½ Cup Margarine; 2 Cups Confectioner’s Sugar; 1 Tablespoon Balsamic Reduction or Balsamic Glaze; 1 Teaspoon Vanilla Extract; Up to 1 Tablespoon Plain Non-Dairy Milk; 2 Cups Diced Fresh Tomatoes, Roughly Blended, or 1 14-Ounce Can Crushed Tomatoes; ⅓ Cup Olive Oil; 1 ½ Cups All Purpose Flour; ⅓ Cup Dark Brown Sugar, Firmly Packed; 1 Teaspoon Baking Powder; ½ Cup Granulated Sugar; ½ Teaspoon Salt; ½ Teaspoon Baking Soda; ¼ Teaspoon Ground Nutmeg; ½ Teaspoon Ground Ginger

app.ckbk.com

Tomato soup cakes have been around since the turn of the century as a thrifty way of making something sweet in the times of rationing. Originally dubbed “mystery cake” as a way of concealing the...

View full recipe on app.ckbk.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Blender
Cake pan
Oven
Saucepan
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Wooden spoon
Spatula
Cooling rack

Ingredients

⅛ Teaspoon Ground Black Pepper
½ Cup Margarine
2 Cups Confectioner’s Sugar
1 Tablespoon Balsamic Reduction or Balsamic Glaze
1 Teaspoon Vanilla Extract
Up to 1 Tablespoon Plain Non-Dairy Milk
2 Cups Diced Fresh Tomatoes, Roughly Blended, or 1 14-Ounce Can Crushed Tomatoes
⅓ Cup Olive Oil
1 ½ Cups All Purpose Flour
⅓ Cup Dark Brown Sugar, Firmly Packed
1 Teaspoon Baking Powder
½ Cup Granulated Sugar
½ Teaspoon Salt
½ Teaspoon Baking Soda
¼ Teaspoon Ground Nutmeg
½ Teaspoon Ground Ginger