Mocha Tomato Soup Mustache Cake

074I have been wanting to make a mustache cake for some time. I’ve had it pinned on my secret food inspiration board for some time now. I’ve also had it planned on my list of possible flogs (food blogs). Well after talking to my friend Shadow, who’s gotten into cake decorating, who has made one, I’ve finally broken down and made one. Now I should note here that I used to love to make cakes. I took a cake decorating class and spent one Christmas staying up all night to make everyone cakes. I have strayed though, until the last month. It started when a friend hired me to make a 6 tiered rainbow cake with a ballet slipper piped on top. Then I made a red velvet cake from scratch (not Paleo : ( ). Continuing on I make cakes at work. This last week I baked off carrot cakes. Ooh I should make a carrot cake. But as I sat at a cool coffee shop discussing it with my mom, a friend comes up and says: have you ever made a tomato soup cake? It’s like a spice cake.

Boom, shut up, I am going to make that happen. Naturally I also decided to make my own tomato soup. And I was inspired by another recipe to make a Mocha frosting, a perfect combo and color for the mustache. This is really the fun kind of thing I like to do in the kitchen with my baking experimentations. Here is what I came up with. If you’re looking for a spiced cake, or to make something new try it out!

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Mocha Tomato Soup Mustache Cake

Tomato Soup

  • 14 oz of tomatoes, peeled and whole
  • 2 tbsp balsamic vinegar
  • 2 tbsp first-pressed extra virgin olive oil
  • 3 tbsp coconut sugar
  • 1 tsp sea salt
  • 1 tbsp sweet basil
  • 2 tsp tomato paste
  • 6 cups chicken stock
  • 1/3 cup coconut milk
  • salt and pepper

Cupcake

  • 1 pasture-raised egg
  • 1 tbsp melted coconut ghee
  • 1 cup coconut sugar
  • 10 1/2 oz. of tomato soup
  • 1 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tbsp cinnamon
  • 1 tsp ground cloves
  • 1/4 tsp nutmeg

Frosting

  • 1 cup softened Kerry Gold Butter
  • 1 tsp vanilla
  • 6 tsp coconut milk
  • 4 cups powdered coconut sugar (4 cups coconut sugar + 4 tbsp arrowroot)
  • 1/3 cup cacao powder
  • 1/2 tsp espresso powder

Let’s Make it Happen: For the soup I simply pureed it all by pulsing in the food processor. Next I heated it for 15 minutes on a low, medium heat (how cool it would be to just make soup in a Vitamix….hmm….sigh….someday). Then I set it in the fridge to cool again. For the cake I began by whisking (using the Kitchen Aid) the coconut sugar and egg together. Next blend in the soup. Keep going by gradually adding in the dry ingredients. Pour into a greased round pan. Bake @ 350 for 30 minutes or until a toothpick comes out clean. Let the cake cool. Meanwhile work on the buttercream. Whip up that butter. Add the remaining ingredients. If it is too thick to pipe, then add a little more coconut milk. Once the cake is cooled you will cut. Envision a yin and yang sign. Butt the two big ends up together. Smooth out a thin layer of icing. Place in a piping bag. Pipe stars or use just a smooth tip to follow the curves of the mustache. That is it! Enjoy, play around with this. Don’t tell people it is tomato soup and see if they know the difference.

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