Tomato Cake, what?
Ha! You heard that right! It’s a cake made with chopped tomatoes from a can!
This recipe was inspired by Marta Dymek and her blog Jadłonomia.
Marta is a vegan, an avid traveller and an amazing chef. She wrote two cookbooks, hosts a TV show and has an enormous power to convince you to eat less or no meat at all. Her recipes are easy and delicious.
The recipe below is adapted from the original one for Tomato Gingerbread Cake, found here.
I made Marta’s gingerbread version 3 times last Christmas and shared it with my family and friends. Telling them the cake is made with tomatoes was a shocker but.. they ALL wanted the recipe after tasting it.
Jadłonomia - the blog - is written in Polish so let me know if you have any questions about the original recipe or others. I want to make sure all my non-Polish friends get to try both versions!
Here we go!
Chocolate (Tomato) Cake
1 cup (250ml) chopped tomatoes (from a can!)
1/2 cup canola oil
1/2 cup brown sugar
2 cups all-purpose or spelt flour (I use 1 cup of each)
2 1/2 tbsp unsweetened cocoa powder (orig: 1 1/2 tbsp spices & 1 tbsp cocoa)
1 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped nuts of your choice (pecans/walnuts/hazelnuts)
1/4 cup dried cranberries or raisins
100g chopped white chocolate
Preheat oven to 180 C / 350 F.
Line a loaf pan with parchment paper. Set aside.
Place tomatoes, banana, oil and brown sugar in a bowl and blend until smooth. I use a hand blender for this. In a separate mixing bowl, whisk all the dry ingredients: flour, cocoa, baking soda, baking powder and salt. Add nuts, dried fruit and/or chocolate.
Pour the wet ingredient mixture into the dry and fold. Move the batter into the prepared form and bake for about 45-50 minutes or until a skewer inserted into the centre comes out clean.
You could also top the cake with ganache and/or cut it in two layers and spread some jam or icing in between. Yum!