Guilt-less Desserts & Treats for your Family

Chocolate Tomato Cake


Do you ever have the feeling that you’re not quite sure who you are?

Some days you’re rocking your trackies and mum bun, the next you might be in mascara and lip liner work mode. One day you’re shouting at your kids to flush the toilet, the next you’re negotiating a important deal or giving a patient life altering health advice. And some times it’s such a blur between which ‘version’ of you is required for the day that life can become confusing (and so too for your work colleagues when you start to check their hair for nits!).

I often feel like I have a lot in common with a Tomato.

The poor tomato is mis understood and often taken for granted. People don’t know what to call a tomato; is it a fruit, is it a vegetable? If it’s a vegetable it goes in a garden salad, but if it’s a fruit it goes in a fruit salad…But can a fruit live happily next to lettuce? Or is the tomato really like Superman; able to change between fruit and veg in a single bound??

The tomato can be found happily in a sauce, a salad, in a casserole and, of course, on pizza…but would you eat a Tomato Pie? If it’s a fruit then it must be pie bakable and jammable (both words part of my new baking dictionary!). The tomato has as many personalities as a working Mum on school pick up with playdoh stuck to her shoe.

Just to add to the multi personalities of the confused Tomato I decided to create this Chocolate Tomato Cake. I saw a recipe for a Chocolate Tomato Soup Cake and was fascinated. I has picked a bucket load of fresh tomatoes the day before and was desperately looking for something new (and weird) to make with them.  My initial plan was to create a Red Velvet style cake but I found I needed more Cocoa than traditional Red Velvet Cakes to adjust for the tomato flavour. I kept the vinegar to create a buttermilk-esque flavour to the milk.

This Chocolate Tomato Cake is soft and light compared to my other veggie cakes…but then maybe that’s because it’s actual a fruit cake!!! I have used fresh tomatoes that I diced and then blended with milk to make a smooth mixture. If you think you’ll have fussy and picky eaters who will see the small pieces of tomato skin in their cake and run for the hills then you can strain the tomato milk mixture through a sieve. Just make sure you have the same volume of mixture after sieving. I can be super lazy in the kitchen some days and I couldn’t be bothered with the extra washing up so I didn’t strain.

This Chocolate Tomato Cake can be baked in 1 tin or 2; just adjust the cooking time accordingly. The Whipped Cream Frosting is the perfect neutral pairing with the slightly tart Chocolate Cake, but you can change it up for my favourite Healthy Chocolate Frosting.

Chocolate Tomato Cake

This Chocolate Tomato Cake is similar to the classic Red Velvet Cake. Serve it with Whipped Cream Frosting or make it a double chocolate hit with Healthy Chocoate Frosting.
Prep Time10 mins
Cook Time35 mins
Total Time1 hr
Servings: 16



    Chocolate Tomato Cake

    • 3/4 Cup Coconut Flour
    • 1/2 Cup Cocoa
    • 1 teaspoon Baking Soda
    • Dash Salt
    • 3 teaspoons Baking Powder
    • 6 Eggs
    • 1/2 Cup Maple Syrup
    • 4 teaspoons Vanilla Extract
    • 250 grams fresh Tomatoes diced (don't sub in canned)
    • 1/2 Cup Coconut Cream use the thickened cream from an opened and cold can of coconut milk/cream
    • 3 teaspoons Vinegar

    Whipped Cream Frosting

    • 2 Cups of canned Coconut Cream place opened cans of coconut cream/milk in the fridge over night. Scoop off and use the thickened cream, discarding the watery remains.
    • 4 teaspoons Maple Syrup
    • 4 teaspoons Vanilla Extract



      Chocolate Tomato Cake

      • Preheat the oven to 180C/360F. Line and grease 1 or 2 20cm/8inch round cake pans.
      • Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
      • In the bowl of a stand mixer with whisk attachment, whisk the eggs, maple syrup and vanilla for 5-8 minutes, or until fluffy.
      • Whilst whisking, place the milk and tomato in a blender and process until well combined and no chunks remain. There may be little pieces of skin; if you really really want to you can strain the liquid or pick out the little bits by hand. I couldn't be bothered be doing either and no one really noticed.
      • Add the milk mix and vinegar and continue to mix until combined.
      • Add the dry ingredients into the wet ingredients.
      • Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
      • Pour the batter into the tin and smooth out the tops.
      • If making a layer cake use both tins, or use 1 tin for a single layer cake.
      • Place the cake/s in the oven and bake for 20 minutes (if using 2 tins) or 30-35 minutes (if baking in 1 tin only).
      • Allow the cakes to cool completely before removing from the tin. Frost with Whipped CReam and lightly dust with Cocoa.

      Whipped Cream Frosting

      • Scoop the thickened cream from the tins, discarding the watery liquid at the bottom. Measure 2 cups.
      • Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
      • Add the maple syrup and vanilla and continue whisking until combined. Depending on your taste buds you may require more sweetener.
      • Place the cream in the fridge and allow it to thicken for at least 4 hours.
      • If you cream is too runny (this can sometimes happen in summer or if the coconut cream is of poor quality) disolve 2 teaspoons of Gelatin in 2 Tablespoons of water. Allow to rest for 5 minutes then 'melt' the mixture over a double boiler (place the gelain bowl inside another bowl full of boiling water). Stir until dissolved. Whisk into cream and allow the cream to thickened in the fridge for 4-6 hours (minimum).

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