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Tomato Spice Cake: August 2019, Week 4


Prep Time: 10 mins   Total Time: 45 mins   Serves: 9 large or 12 medium pieces


Ingredients:   Resource from Sweet Freedom Cookbook

1 large tomato, hard stem section cut off (you can leave the skin on)

1/3 cup white sugar

¼ cup maple syrup

6 tablespoons milk of choice

¼ cup light tasting oil

1 ½ tsp finely ground chia seeds

1 ½ cups plus 2 tbsps. of all-purpose flour 

2 tsps. baking powder

½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp sea salt


Preparation: 

Preheat oven to 350F. Line a 8” square pan with parchment paper.

Cut the tomato into eights. Place the chunks in a food processor and process until you have a smooth puree (it will be very watery, this is as it should be). 

Add the white sugar, maple syrup, milk, oil and chia seeds. Process again until everything is well combined, and no lumps chia remain. 

In a large bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Pour the wet ingredients over the dry and stir to mix well. 

Spread the batter in the prepared pan and smooth the top. Bake in preheated oven 25-35 minutes until the top is rounded and a tester inserted in the center comes out clean but moist. Cool at least 10 minutes before attempting to cut. 

May be frozen once cooled. 

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