Green Tomato Chocolate Cake
A rich, chocolatey cake infused with green tomatoes, orange rind, and pecans, perfect for those who enjoy moist, flavorful desserts with a unique twist.
Ingredients
- 2/3 cup butter ⓘ
- 1 3/4 cups sugar ⓘ
- 3 eggs ⓘ
- 2 teaspoons vanilla ⓘ
- 2 teaspoons grated orange rind ⓘ
- 1/2 cup unsweetened cocoa ⓘ
- 2 1/2 cups flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 cup buttermilk ⓘ
- 2 teaspoons soda
- 1 cup pureed green tomatoes ⓘ
- 1 cup broken pecans ⓘ
Instructions
- Cream together butter and sugar until fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla and grated orange rind.
- Combine cocoa, flour, baking powder, baking soda, salt, and cinnamon in a separate bowl.
- Alternately stir the flour mixture, buttermilk, and pureed green tomatoes into the egg mixture, beginning and ending with the flour mixture.
- Fold in broken pecans.
- Pour batter into a greased Bundt pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before glazing.
- Apply glaze as desired.
Tips & Substitutions
For a moister cake, ensure the green tomatoes are well-pureed and use fresh, ripe ones. If you don't have buttermilk, you can substitute it with milk mixed with a teaspoon of lemon juice or vinegar. To enhance the flavor, consider adding a pinch of nutmeg along with the cinnamon. This cake can also be made as cupcakes for a fun twist, reducing baking time to about 20-25 minutes.
Serving Suggestions
Serve slices of this unique cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider drizzling a citrus glaze over the top, enhancing the orange rind flavors. This cake also makes a great dessert for gatherings, showcasing your adventurous baking skills.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in a microwave for about 10-15 seconds or warm them in the oven at 300°F (150°C) for about 5 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Green Tomato Chocolate Cake contains roughly 547 calories, with 7g protein, 69g carbohydrates, and 25g fat. It is a good source of vitamin C (17% of the Daily Value), calcium (15% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 839mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular tomatoes instead of green tomatoes?
While green tomatoes offer a unique flavor and texture, you can use ripe tomatoes in a pinch. However, be aware that the cake's taste will differ, and you may need to adjust the sugar based on the sweetness of the ripe tomatoes.
What can I use if I don’t have pecans?
If you're out of pecans, walnuts or almonds can serve as excellent substitutes, providing a similar crunch and flavor profile. You could also omit the nuts entirely for a nut-free version, or try adding chocolate chips for a different texture.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum for better texture. Keep in mind that baking times may vary slightly, so check for doneness earlier than the original recipe suggests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).