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  • Tomato cake

  • Tomato Cake

    Tomato cake
    Quick access
    By:
    Hubert Cormier, Ph.D. in nutrition
    Hubert Cormier, Ph.D. in nutrition
    Preparation 25 min
    Cooking 25 min
    Refrigeration 0 min
    Freezing 0 min
    10 servings
    Worth the effort (moderate)
    Quick access
    Peculiarities
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    Tomato Cake

    Soft Tomato Spice Cake

    Yes, you read that well! This cake recipe is really made with tomatoes (and spices!), and the flavours are strangely similar to those of a carrot cake. The soft texture and the flavours are just heavenly. Plus, this vegetable cake doesn’t taste like tomato or ketchup at all! It’s perfect to make for a birthday or celebration.

    SIMPLY DELICIOUS: Try BPT’s deconstructed carrot cake or chocolate zucchini cake! Cakes with vegetables are a real treat!

    Bon
    à savoir

    What kind of butter to use in pastries?

    When baking, most recipes suggest using semi-salted butter or unsalted butter. But, some desserts, especially those with chocolate, benefit from a touch of salt. This is why we often add a pinch of salt to our cookies, cakes, and breads. However, since there is a can of tomato soup in this vegetable cake recipe, it is better to use unsalted butter so the result can be balanced.

  • Tomato cake

      Tomato cake

      • Cream cheese icing

    Preparation

    Switch to cook mode
      Tomato cake
      • Cream cheese icing
      • Assembling the cake

Nutritional Information

  • Calories
    384 Kcal
    -
    Calories are units of energy. They represent a measurable quantity of energy brought by a food. Your energetic needs depend on your age, height, weight, gender and how active you are. The average need ranges around 2000 calories/day. A higher or inferior intake might affect your weight.
  • Lipids
    15.2 g
    -
    Lipids (fats) are essential to your body. They are an important source of energy. However, an excessive consumption is associated with weight gain and higher risks of chronic diseases such as diabetes and cardiovascular problems. Unsaturated fats are preferable to saturated or trans fats.
  • Saturated fats
    8.8 g
    -
    Saturated fats, commonly known as “bad fats”, are mostly found in processed foods and in some products of animal origin. If consumed in excess, they can have adverse effects on cardiovascular health, including increases in LDL-cholesterol levels. Try to eat better lipids such as those found in fish, nuts, oilseeds, and oils!
  • Cholesterol
    77 mg
    -
    Your body mainly uses cholesterol to produce hormones. It is only found in foods of animal origin such as meat, poultry, fish, and dairy products. However, dietary cholesterol has little to no influence on your cholesterol level compared to saturated and trans fats.
  • Sodium
    548 mg
    -
    In small quantities, sodium is an essential nutrient for your body. However, you probably eat too much of it without even being aware, and this overconsumption can have adverse effects on your health. Indeed, excess sodium targets organs and can lead to hypertension.
  • Carbohydrates
    55 g
    -
    Carbohydrates are a good source of energy. They are your brain’s main source of fuel for all functions. The carbohydrate group is divided into simple and complex sugars, fibers, and starches. Carbohydrates are mostly found in fruits, dairy products, baked goods, pastries, sweets, cereals, and legumes. It is recommended to not eat high quantities of added sugars. Limit your intake to 50 g/day.
  • Fibers
    1 g
    -
    Fibers have many health benefits. They are divided into two types: soluble and insoluble fibers. Soluble fibers can reduce your cholesterol level and help regulate glycemia (blood sugar levels). As for insoluble fibers, they increase stool bulk and regulate bowel function. Since they slow down the digestion process, they promote satiety, which contributes to appetite and weight control. You should consume at least 30 g everyday.
  • Proteins
    8 g
    -
    Protein has different roles in your body. They are essential to muscle, blood, and even skin development! In fact, protein build most of your bodily structures. They also provide all the amino acids your body needs to make neurotransmitters, new molecules, enzymes, and even certain hormones!
Hubert Cormier, Ph.D. in nutrition

Recipe developed with passion and good humor by:

Hubert Cormier, Ph.D. in nutrition

Se démarquant par son authenticité et son dynamisme, Hubert Cormier, Ph.D. en nutrition, vulgarise la science de la nutrition et développe de savoureuses recettes. À travers ses nombreux projets entrepreneuriaux, Hubert adore voyager, la bonne bouffe, le bon vin et fréquenter de bonnes adresses gourmandes.

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