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3.50 from 2 votes

Green Tomato Cake with Stem Ginger and Streusel Topping

Green Tomato Cake with Stem Ginger and Streusel Topping is a revelation if you have never thought to put tomatoes in a cake. This gluten-free version is deeply flavourful and sweetly spiced with a gentle nudge of caramelised ginger.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: British
Servings: 14 people
Calories: 475kcal


  • 225 g caster sugar
  • 225 g light brown sugar
  • 240 ml light olive oil
  • 40 ml stem ginger syrup
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 170 g sweet rice flour
  • 170 g oat flour
  • 35 g potato starch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 350 g green tomatoes diced
  • 75 g stem ginger finely diced, about 4 balls

For the streusel topping

  • 20 g sweet rice flour
  • 20 g oat flour
  • 85 g demerara sugar
  • ½ teaspoon ground cinnamon
  • 50 g cold butter
  • 2 tablespoons oats


  • Pre-heat the oven to 160° and line and grease a 20cm deep round cake tin
  • First make the streusel topping by rubbing together the flours, sugar, cinnamon, butter and oats until the mixture is crumbly, then set aside.
  • In a large mixing bowl beat together the caster sugar, light brown sugar, olive oil, stem ginger syrup, eggs and vanilla until completely combined.
  • In a separate bowl sift together the flours, salt, baking powder, cinnamon, nutmeg and ground ginger.
  • Add the flour to the sugar and egg mixture and beat until well combined.
  • Stir in the green tomatoes and the stem ginger until evenly distributed then pour into the cake tin.
  • Sprinkle the streusel topping over the cake mixture.
  • Place the cake in the oven and bake for about 90-100 minutes until an inserted cocktail stick comes out clean. You might want to check the cake two thirds of the way through its cooking time and cover the top with foil if the streusel topping is getting too brown.
  • Remove the cake from the oven and leave for 5 minutes in the tin before turning out to finish cooling on a wire rack.


If you fell in love with the original recipe made with wheat flour and want to continue using that version, then use the same recipe as above but substitute the sweet rice flour, oat flour and potato flour in the cake for 375g plain all-purpose flour, and the sweet rice flour and oat flour in the streusel topping for 40g plain all-purpose flour.


Calories: 475kcal | Carbohydrates: 65g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 218mg | Potassium: 230mg | Fiber: 1g | Sugar: 40g | Vitamin A: 300IU | Vitamin C: 6.2mg | Calcium: 52mg | Iron: 1.3mg