Vegan Tomato Juice Cake
This unique vegan cake has a beautiful orange hue, thanks to its surprising star ingredient—tomato juice! Originally discovered on a forum, this recipe quickly became a household favorite.
Even skeptics won't notice the tomato juice—it’s delightfully subtle and blends perfectly into the moist, flavorful cake. When my husband tried it, he couldn’t believe it was vegan or contained tomatoes!
In a bowl, measure out the tomato juice, oil, and sugar. Mix them thoroughly using a whisk.
Add the flour and baking powder to the mixture, stirring carefully to prevent lumps.
Incorporate the vanilla extract and grated lemon peel (optional) into the batter.
Prepare a 26-28 cm diameter baking tray by lining it with parchment paper.
Pour in half of the batter, leveling it with a spoon.
Spread the jam evenly over the batter layer.
Pour the remaining batter over the jam.
Use a knife to gently spread the batter, ensuring the layers don’t mix.
Here’s how the cake looks before baking.
Bake the cake in a preheated oven at 180°C (356°F) for 35-40 minutes.
Let it cool completely after baking.
Serve as desired.
Optionally, sprinkle powdered sugar on top for an extra touch of sweetness.
Enjoy your meal!
