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tomato cake with heart stencil

Spirited Fresh Tomato Cake

  • Author: Lisa Keys
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: serves 9 1x



10 ounces ripe plum tomatoes, cored (see photo)

¼ cup gold rum

½ cup chopped dried cherries

½ cup toasted sliced almonds

1 cup all purpose flour

¾ cup almond meal flour

1-teaspoon baking soda

½ teaspoon sea salt

2 teaspoons cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground cloves

½ cup unsalted butter, softened

¾ cup sugar

1 egg

Powdered sugar


  1. Heat oven 350F. Spray an 8-inch baking pan with no-stick baking spray or grease and flour.
  2. Process tomatoes in a blender or food processor until smooth (measure 1 cup of tomato puree).
  3. Toss cherries and rum together in a small bowl.
  4. In medium bowl, whisk flour, almond meal, baking soda, salt and spices together.
  5. In a large bowl, with electric mixer beat butter and sugar for 5 minutes or until light and fluffy. Add egg; blend well. Slowly, beat in tomato puree; mixture will look curdled.
  6. Add flour mixture blending just until moistened (I usually fold the flour mixture in by hand).
  7. Stir in cherries, rum and almonds; blend well.
  8. Pour batter into prepared pan; smooth the top.
  9. Bake 40 minutes or until wooden pick inserted in center comes out clean and cake pulls away from sides of pan.
  10. Cool on wire rack for 10 minutes before inverting on rack to cool completely.
  11. Dust with powdered sugar before serving.
  • Category: dessert
  • Method: baking

Keywords: tomato cake, almond flour, healthy snack, snack cake