Spicy Cake Pan Cake

star rating (17) rate this recipe »
dairy free, whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 9 servings

Recipe photo

This is a variation of King Arthur's Original Cake-Pan Cake recipe. Tomato juice sounds a bit far out, but actually makes one of the best variations we've tried. It gives the cake depth and accentuates its spiciness. Not only that, this moist, richly flavored cake is vegan, for your friends choosing that cuisine.

Spicy Cake Pan Cake

star rating (17) rate this recipe »
dairy free, whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 9 servings
Published: 01/27/2014


  • 1 3/4 cups King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 6 tablespoons vegetable oil
  • 1 cup tomato juice
  • 1 cup grated carrots, raisins, dried cranberries, chopped apples, or nuts

Tips from our bakers

  • If you love maple, try substituting 1/2 cup real maple syrup for the brown sugar. The slightly less sweet cake is a winner. Warning: don't try substituting imitation maple syrup; save it for your pancakes, its sweetness isn't strong enough here.


1) Preheat your oven to 350°F.

2) Measure all the dry ingredients into an 8" or 9" round or square cake pan; if you use an 8" pan, make sure it's at least 2" deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out two holes, or indentations.

3) Pour the vanilla into the first hole and the vegetable oil into the second. Take the tomato juice and pour it directly over everything in the pan. Stir everything together with your fork until they are well blended. Stir in the fruit/nuts of your choice.

4) Pour the batter into the prepared pan.

5) Bake the cake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Remove it from the oven, and serve right from the pan.

Yield: 9 servings.

Nutrition information

Serving Size: 1 slice, 92g Servings Per Batch: 9 servings Amount Per Serving: Calories: 287 Calories from Fat: 100 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 314mg Total Carbohydrate: 44g Dietary Fiber: 4g Sugars: 27g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 05/29/2014
  • Luise from Greece
  • This cake is unbelievable! Quick preparation, easy, very tasty, full of flavours! I used half all grain flour and half white flour, fresh tomato juice, craisins and almonds. Next time I'll make it with carrots, or apples and walnuts.
  • star rating 04/09/2014
  • SuePerior from KAF Community
  • There is no mention of the size of cake pan. Picture looks like a square or rectangle pan.
    Thanks for asking so we can make this correction for all recipe readers! The right pan size will be posted shortly. A similar recipe in the 200th Anniversary Cookbook uses 8" or 9" square or round cake pan. Happy Baking - Irene@KAF
  • star rating 01/26/2014
  • anyasmifya from somewhere, maine
  • Great cake made it with carrots and candied ginger. I also used your whole wheat white flour. My only complaint is, I wish you had the weight measurements. I hate having to dirty a bunch of measuring cups. Plus, it's so much easier to just put the pan on my scale and add in the ingredients.
  • star rating 11/24/2013
  • AR from India
  • I've tried both this and the chocolate versions, and neither has worked for me - both ended up being dense and sticky. The chocolate batter was too liquidy, so the cake rose then sank, while the spice version was really thick and just didn't rise at all. Not sure if I'm doing something wrong, but not inclined to try again. The taste of the spice cake (with carrots) was nice though.
    We really want you to get this right so please contact our toll free Baker's Hotline, 1-855-371-BAKE so we can go over the ingredients and method with you. This could be a simple fix! Elisabeth@KAF
  • star rating 09/12/2013
  • AILUY from NJ
  • I have made this cake with carrots before and it was great. Now I am wondering if I can. Make it with candied orange peels. Will tomato juice and citrus combo work?
  • star rating 09/02/2013
  • Sarah from Il
  • star rating 09/02/2013
  • Sarah from Il
  • star rating 06/13/2013
  • Jody from
  • This cake was really delicious, and I couldn't believe it doesn't have eggs. Perfect for vegans. The instructions aren't clear when to add the grated veggies/fruit, so I added them after sprinkling and mixing in the tomato juice. One problem I ran into was that a toothpick inserted into the center came out clean, but the middle of the cake was still not cooked totally. I added a mix of carrots and apple and used ground ginger instead of nutmeg.
  • star rating 11/10/2012
  • Christie from UT
  • Easy to make. Nice and fluffy. Tastes like fall. I subbed xylitol for sugar and half water, half tomato sauce for the tomato juice. Used carrots and white wheat flour. Highly recommended!
  • star rating 07/08/2012
  • Donnaturner from KAF Community
  • Moist, flavorful, good texture, and extremely easy to make. Can't ask for more in a recipe. Will definately make again.
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