Tomato chocolate cake

Cook & Prep Time




Tomato chocolate cake

A delicious moist cake with a surprising ingredient! You will not taste the tomatoes but you will love this chocolate cake.


  • 200g canned whole peeled tomatoes
  • 180g sugar
  • 1 egg
  • 140g cake flour
  • 3 tsp baking powder
  • 30g powdered bitter cacao
  • 110 ml corn oil
  • 30g chocolate drops
  • 1 pinch of ginger
  • 1 pinch of cinnamon
  • butter, to grease the cake tin
To decorate
  • 2 tbsp sliced almonds, toasted
  • a handful of plain chocolate nibs (optional)


Step 1

Put the sugar and egg in a bowl and beat well. Puree the whole peeled tomatoes in a blender and add to the beaten egg mixture with the oil and mix.

Step 2

Sieve the flour with the baking powder and cacao and then add all the other ingredients to the cake mixture except the chocolate drops and spices, mixing until you get a smooth cream, then add the chocolate drops, cinnamon and ginger.

Step 3

Pout the cake mix into a greased 20cm round cake tin, sprinkle the sliced almonds on top and bake in a fan-assisted oven at 170°C for about 30 minutes.

Step 4

Leave to cool for some minutes in the tin and then turn out carefully onto a wire rack. Decorate with toasted sliced almonds and if you like some plain chocolate nibs.