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I had never tried Campbell’s tomato soup cake before but after seeing it pop up on social, Reddit threads and TV segments, I knew I had to try it. I also wanted to see if I could make it work using my Better Boxed Vegan Cake method and spoiler alert, I think I did!

What is Campbell’s Tomato Soup Cake?

Campbell’s has been advertising this recipe in various forms since at least the 1940s, and it reportedly became the first recipe ever to appear on a Campbell’s soup can label in 1960. The original concept came out of Depression-era cooking, when condensed tomato soup served as an economical substitute for milk, butter, and eggs in baked goods. The tomato’s natural acidity and sugar content made it surprisingly well-suited to spice cakes where warm spices like cinnamon, nutmeg, and allspice are already doing the heavy lifting on flavor.

The recipe has never really gone away as Campbell’s test kitchen still reports it as one of their most requested recipes. The soup adds moisture and a subtle depth that you can’t quite identify if you don’t already know it’s there. Nobody will bite into a slice and immediately think “tomato.” They’re going to think “really good spice cake.” Now, most of their recipes were from scratch back in the day, but in the 70s, using boxed spice cake mixes became popular. My favorite brand to use is Duncan Hines which is available pretty much everywhere.

Is Campbell’s Soup Vegan?

This surprises a lot of people but yes, Campbell’s condensed tomato soup has always been dairy-free. It was introduced in 1897 and the original formula has never contained milk or butter. Just tomatoes, water, and a handful of pantry staples. It was vegan before the word existed. So while this cake requires a few swaps to make it fully plant-based, the star ingredient already was.

Why I Used My Better Boxed Cake Method

Short answer, because it works and is one of my most popular recipes. My Better Boxed Vegan Cake recipe uses vegan yogurt, oil, vegan milk with a splash of acid, and cornstarch to replace the eggs, fat, and liquid which are standard in a boxed mix.

For this version, since the whole can of condensed tomato soup is the star, I had to rework the liquid ratios significantly to account for the fact that a can of condensed tomato soup is already contributing a significant amount of liquid to the batter. I kept the yogurt and oil in place, scaled the vegan milk way back to just 1/4 cup, and kept everything else from my original method.

It worked and was super moist, well-structured, deeply spiced, and has that distinctive orange-tinted crumb that makes this cake so visually distinct.

So What Does It Actually Taste Like?

This is the question everyone who hasn’t tried it asks and the answer is like a spice cake. It gave me a bit of pumpkin cake vibes but a little earthier with a slight tang.

It has a slight savory undertone that somehow makes the sweetness feel more balanced and a richness that you’d normally attribute to butter or eggs. The color of the batter is a deep orange and the baked cake keeps some of that warmth in its crumb.

What Frosting is Best?

Cream cheese frosting is the traditional pairing and for good reason. It cuts the sweetness of the spice cake and it’s been the recommendation in every Campbell’s version of this recipe going back decades. I used my own vegan cream cheese frosting here, which is just vegan cream cheese, vegan butter, powdered sugar, and a splash of vanilla. Simple and I feel exactly right for this cake.

If you don’t want to make frosting from scratch, many store-bought cream cheese frostings are surprisingly vegan-friendly. Always check the label but you’ll often find they’re already free of dairy.

Frequently Asked Questions

No! The tomato soup is essentially invisible flavor-wise once the spices do their thing. Most who have tried this recipe say the same thing that you won’t taste it.

You can but you’d lose the spice cake element that makes this work. A plain yellow mix with added spices is your best alternative if spice cake isn’t available.

Yes! Follow the baking time instructions on your box for different sized pans.

The original condensed tomato soup is. Check the label on whatever variety you’re using to confirm, but the classic red and white can has always been animal product free.

Yes! Many standard cream cheese frostings at major retailers are already vegan. Check the ingredient list but you’ll often find they contain no dairy.

I suggest to refrigerate due to the cream cheese frosting and the cake stays fresh for up to 5 days covered in the fridge and can be frozen unfrosted for up to 3 months.

Recipe from the Campbell’s Soup Cookbook

I understand why this recipe has lasted for generations. It sounds strange on paper, but once you taste it, it might become a new favorite. Think classic spice cake with a cozy, deep flavor and a story behind it that is definitely a conversation starter.

Vegan Campbell’s Tomato Soup Spice Cake

Recipe by Kreg Sterns

5.0 from 1 vote

Course: Desserts, Easy Eats, RecipesCuisine: American, VintageDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

This vintage tomato soup cake is a soft, warmly spiced old-fashioned cake with incredible moisture and a surprisingly rich flavor that no one would ever guess starts with a can of soup.

Cook Mode

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Ingredients

Better Boxed Tomato Soup Cake
1 boxed spice cake mix (see notes)
2⁄3 cup vegan yogurt (see notes)
1 can (10.75 oz) condensed tomato soup
2/3 cup vegetable oil
1/4 cup plant milk
1 tsp lemon juice or vinegar
1 tablespoon cornstarch
Cream Cheese Frosting
1⁄4 cup vegan butter, (room temperature)
4 oz vegan cream cheese (room temperature)
2 1⁄4 cups confectioners sugar (sifted to remove lumps)
1⁄2 teaspoon vanilla extract

Directions

Cake
Preheat oven to 350°. Spray or butter a 9×13 baking pan (you can dust lightly with some flour as well or use a baking spray with flour mixed in).
Whisk the lemon juice or vinegar into the vegan milk and set aside to curdle and thicken slightly for a few minutes.
Place the boxed mix in a large mixing bowl and add the rest of the ingredients and mix with a hand mixer for 1-2 minutes until completely combined scraping down the sides of the bowl once or twice.
Pour the mixture into the prepared pan and level out evenly with a spoon or knife (this will make it look nicer when baked). Tap the pan on the counter a few times to remove any large air bubbles and bake for 25-30 minutes or until a cake tester comes out clean. Cool completely.
Frosting
Combine the room temperature butter and cream cheese until completely mixed. Add the sifted powdered sugar and vanilla and mix until completely smooth. If it seems too thin, add a little more powdered sugar a tablespoon at a time and if it seems too thick, add a teaspoon or two (one at a time) of vegan milk to loosen it.
Frost the cake with an offset spatula or spoon then cut into slices and serve. Refrigerate any leftovers.

Notes

Use a thick vegan cream cheese for the frosting like Tofutti, Violife or even Trader Joe’s brand. Whipped ones aren’t recommended.
Use your favorite vegan yogurt but a thicker variety will yield better results. I prefer unsweetened but a vanilla flavor should work as well.
Cornstarch is best in my opinion but can be substituted with arrowroot powder or potato starch. You could use finely ground flax meal or a powdered egg replacer as well.
My favorite brand of boxed mixes are Duncan Hines and they consistently perform well in my testing. Spice cake is traditional but you could use a yellow or carrot cake variety.