Eggless Butterless Tomato Cake / Healthy Tomato cake

by - November 08, 2013

 
Eggless Butterless Tomato Cake / Healthy Tomato cake

     Tomato cake...... doesn't it sound weird!!!  Yep when Valli gave me the theme " Dessert using vegetables" for Blogging Marathon, I first thought to prepare halwa verity for 3 days, but amount of ghee and sugar used in it stopped me with one. Then I decided to make some healthy one where I can treat myself with out any guilty feeling.  So I started to do some research with tomato which was overflowing in my refrigerator and end up with this lovely cake from love food eat, Which scored maximum points in my checklist.  The original recipe call for vinegar and I replaced it with 1/4 cup yogurt and increase 1/4 cup oil to 1/2 cup oil.  Try this easy breezy cake and sure you will end up with making again and again...

Preparation time: 30 minutes including blanching tomatoes
Baking time: 25 ~ 30 minutes
Yield: 1- 9 inch round pan.

Dry Ingredients:
1 1/2 cups of wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
1tsp cinnamon
A pinch of salt
3/4 cup white/brown sugar

Wet Ingredients:
3 medium size roma tomatoes
1/2 cup olive oil
1/4 yogurt @ room temperature

Method:
1. Grease 9 inch baking pan with oil and keep it aside.
2. Blanch the tomatoes, peel the skin and de seed them. Chop them finely and drain the water.


3. In a mixing bowl, mix all the dry ingredients. In a separate bowl mix all the wet ingredients.


4. Add wet ingredients to the dry ingredients. Mix till combined. Don’t over mix or beat it.





5. Transfer it to greased pan. Gently level the batter with your fingers. Bake at 375 degree F / 190  degree C for 25 to 30 minutes or till the toothpick inserted comes out clean.
                                     Eggless Butterless Tomato Cake                                                                                             



Preparation time: 30 minutes including blanching tomatoes
Baking time: 25 ~ 30 minutes
Yield: 1- 9 inch round pan.

Dry Ingredients:
1 1/2 cups of wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
1tsp cinnamon
A pinch of salt
3/4 cup white/brown sugar

Wet Ingredients:
3 medium size roma tomatoes
1/2 cup olive oil
1/4 yogurt @ room temperature

Method:
1. Grease 9 inch baking pan with oil and keep it aside.
2. Blanch the tomatoes, peel the skin and deseed them. Chop them finely and drain the water.
3. In a mixing bowl, mix all the dry ingredients. In a separate bowl mix all the wet ingredients well.
4. Add wet ingredients to the dry ingredients. Mix till combined. Don’t over mix or beat it.
5. Transfer it to greased pan. Gently level the batter with your fingers. Bake at 375 degree F / 190  degree C for 25 to 30 minutes or till the toothpick inserted comes out clean.
Adapted from  www.lovefoodeat.com                       www.sarasyummybites.com

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8 comments

  1. oyi...really new to me. You have added tomatoes.Awesome dear.Feel like trying and tasting right now.Will get the oven fast

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  2. Must have taste awesome ! Lovely innovation...

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  3. Wow wow awesome Recipe will try it soon :D

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  4. Thats a total new recipe for me & the cake looks very lovely!

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  5. I would absolutely love to try some of those

    ReplyDelete
  6. Very interesting cake with tomatoes. Looks delicious.

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