I’ve heard of savoury cakes,  I don’t think are odd or like yuk or how can you eat that?! I think it’s interesting and if you’ve had enough of eating sweet cakes or trying to avoid sugar this is a good way of getting that cake texture but in a savoury form. My dad isn’t found of too much sweet things so I was excited about making this especially for him. 

The original recipe was made to be sweet but I adjusted it to being savoury and spicy just how I like it! I wouldn’t have liked to try this as a sweet cake espically as it has herbs in the soup tin. Although if you prefer the sound of a sweet tomato cake, the original recipe is in the link below.

When I tried the cake, you actually forget that it is a cake and a just a very very soft savoury bread, the taste of tomatoes didn’t come through as well I thought it would but it was tasty and flavoursome. I find It’s better when the next day or when it’s completely cooled.

Tomato-tin-soup-cake1Tomato-tin-soup-cake2 Tomato-tin-soup-cake3 Tomato-tin-soup-cake4 Tomato-tin-soup-cake5 Tomato-tin-soup-cake6 Tomato-tin-soup-cake7

Tomato tin soup cake
Serves 12
Tomato tin soup cake using a tin of tomato soup and made savoury and spicy
Prep Time
15 min
Total Time
45 min
Prep Time
15 min
Total Time
45 min
  1. 1/2 cup - oil
  2. 2 - eggs (I used medium)
  3. 1 can - tomato soup (any variety will do)
  4. 2 cups - plain flour
  5. 1 tbsp - baking powder (yes a whole tablespoon)
  6. 1 tsp - baking soda
  7. 3/4 tsp - salt
  8. 1 tsp - chilli flakes or to taste (I like it hot)
  9. 1/2 tsp - oregano
  10. 1/2 tsp - basil
  11. 1/4 tsp - paprika
  12. 1/4 cup - grated cheese with extra for the top
  13. 1 clove garlic - minced
  1. 1. Preheat the oven to 175°C and line a bread tin with greaseproof paper.
  2. 2. In a large bowl, whisk together the oil and eggs. Whisk in the remaining ingredients until combined.
  3. 3. Pour into the loaf tin and bake for 45-60 minutes, until a toothpick inserted comes out clean.