Vegan Tomato Soup Cake

Vegan Tomato Soup Cake

Ingredients

2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 1/3 cups sugar
1 teaspoon cinnamon*
1/2 teaspoon ground cloves*
1 1/2 teaspoon ground allspice*

*-----

1 10 ounce can tomato soup
1/2 cup melted Earth Balance or vegetable oil
Egg replacer equivalent for 2 eggs
1/2 cup soy, rice or almond milk or water

*-----

Tofutti Cream Cheese Icing

How we make it

Preheat oven to 350 degrees F. (325 degrees F.
for a dark or glass pan).

Spray a 13 x 9 baking pan.

Mix first set ingredients in a large bowl with a wire
whisk. Add second set of ingredients. Completely
combine. Pour into pan.

Bake for 40 minutes or until done. Cool pan on wire rack.

Frost cake with Cream Cheese Frosting only after it's com-
pletely cool.

You can substitute any of the spices with 3 tsp. Pumpkin Pie
or Mixed Spice.


Cream Cheese Frosting Glaze

8 oz. Tofutti Cream Cheese
1 tsp. Vanilla Extract
2 cups 10X Confectioner Sugar
2 tsp. cornstarch
4 Tbsp. Smart Balance
Pinch of salt

Combine all ingredients in a medium sized mixing
bowl.Spread on cool cake.

*Note: This recipe makes a very "thin" frosting.
If you like your frosting thicker (our is almost
pourable)try using half the amount of 10X sugar.