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    Home » dessert

    Gluten-free Cashew or Peanut Butter Chocolate Marble Cake Vegan Gluten free Cake

    Published: Feb 12, 2018 · Modified: Dec 31, 2018 by Richa 59 Comments

    Jump to Recipe   Print Recipe

    Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe. Jump to Recipe  

    Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe.  #vegan #glutenfree #veganricha | VeganRicha.com

    Since I posted this Peanut Butter Chocolate Marble Cake, (which has been made so many times!), I have had the gluten-free version in my todo list. 

    So this version is gluten-free, uses a mix of almond and rice flours and some chia for binding. No gums! I use cashew butter for the nut butter layer. You can use peanut butter, almond butter or other nut butter. Make the nut butter batter. Divide into 2 bowls. Add some cocoa to one and layer or swirl in and bake. You can also bake the batter swirled in a brownie pan for cake bars. Make these delicious nut butter chocolate marble cake and let me know how it turned out! More Valentine’s day dessert options here. 

    Nut butter batter layered with chocolate batter to make a gorgeous and delicious loaf that is soft, not dry and impresses everyone, glutenfree or not. The cake takes 15 mins to put together and works wonderfully as dessert or snack. 

    Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe.  #vegan #glutenfree #veganricha | VeganRicha.com 


    Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe.  #vegan #glutenfree #veganricha | VeganRicha.com

     More gluten-free bakes

    • Gluten-free Cinnamon Roll Bread yeast-free. 
    • GF Carrot Banana Bread – Also grain-free.
    • Sweet Potato Crumb Cake. 
    • Gluten-free Brownies
    • Sweet Potato Blondies. 
    • Gluten-free Lemon Donuts.
    • GF Fruit Cake. 
    • And many more here

    Make the batter. Divide into 2 bowls. Add cocoa powder to one and a tbsp of rice flour to the other. Layer as you like or swirl in. 

    Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe.  #vegan #glutenfree #veganricha | VeganRicha.com

    Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe.  #vegan #glutenfree #veganricha | VeganRicha.com   Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe.  #vegan #glutenfree #veganricha | VeganRicha.com 

    Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe.  #vegan #glutenfree #veganricha | VeganRicha.com

    Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe.  #vegan #glutenfree #veganricha | VeganRicha.com
    Print Recipe
    4.89 from 9 votes

    Cashew Butter or Peanut Butter Chocolate Marble Cake. Vegan Gluten free Cake

    Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe.  Makes One 8.5 by 4.5 inch loaf pan. 
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Dessert
    Cuisine: Gluten-free, Vegan
    Servings: 6
    Calories: 354kcal
    Author: Vegan Richa

    Ingredients

    Dry:

    • 1/2 cup (80 g) white rice flour , plus 1 tbsp
    • 3/4 cup (84 g) almond flour
    • 1/4 cup (40 g) potato starch
    • 1.25 tsp baking powder
    • 1/4 tsp (0.25 tsp) baking soda
    • 1/4 tsp (0.25 tsp) salt
    • 1/2 tsp (0.5 tsp) citric acid

    Wet:

    • 1/3 cup (86 g) smooth cashew butter or peanut butter or other nut butter at room temperature
    • 3/4 cup (183 ml) non dairy milk , room temperature
    • 1 tsp vanilla extract
    • 1/2 cup (100 g) sugar , 2 tbsp more for sweeter
    • 1.5 tbsp oil
    • 1/2 tsp (0.5 tsp) vinegar use 1 tsp vinegar if omitting citric acid
    • 1 tbsp chia seeds or 1.5 tbsp flax seed meal

    Chocolate Layer:

    • 2.5 tbsp cocoa powder
    • vegan chocolate chips for garnish

    Instructions

    • Prepare a heavy loaf pan (glass or stoneware) by lining with parchment. Preheat the oven to 350 degrees F. In a bowl, whisk 1/2 cup rice flour and rest of the dry ingredients and set aside. Add spices like 1/2 tsp cinnamon for additional flavor if you like.
    • In another bowl, add all the wet ingredients and mix well. If they are not at room temperature, let the mixture sit for a few minutes to warm up, then whisk really well until the sugar and nut butter are well combined.
    • Combine the wet and the dry and whisk well to make a smooth batter. Transfer half of the mixture to another bowl. 
    • To one bowl, add cocoa powder and whisk in lightly to just about combine. You can also add 2-3 tbsp chocolate chips for additional chocolateyness.
    • To the other bowl add 1 tbsp rice flour and whisk in lightly.
    • Add layers of the batters as you wish to the lined loaf pan (or add ladles of the batter and swirl lightly). I added nut butter layer, then chocolate and then nut butter. Sprinkle some chocolate chips on top.
    • Bake for 40 to 45 minutes or until a toothpick from the center comes out clean. Cool for 5 minutes, then carefully lift from the pan. Do not let the cake sit in the hot pan for too long. Lightly cover with a kitchen towel or parchment and let it cool completely before slicing. Store on the counter for the day, refrigerated for upto a week. Warm to serve.

    Notes

    Use any nut butter or sun butter in the cake.
     
    Nutrition is 1 of 6 serves (about 2 slices)

    Nutrition

    Nutrition Facts
    Cashew Butter or Peanut Butter Chocolate Marble Cake. Vegan Gluten free Cake
    Amount Per Serving
    Calories 354 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 2g13%
    Sodium 261mg11%
    Potassium 317mg9%
    Carbohydrates 41g14%
    Fiber 4g17%
    Sugar 18g20%
    Protein 8g16%
    Vitamin C 0.2mg0%
    Calcium 138mg14%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Gluten-free Cashew Butter Chocolate Marble Cake Vegan Gluten free Cake. Peanut butter chocolate marble loaf. Soft, Moist, Delicious and Easy Gluten-free Marble Cake. Soy-free gum-free Recipe.  #vegan #glutenfree #veganricha | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    Comments

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    1. Ornella

      December 07, 2022 at 8:28 am

      Is there a possibility to skip the citric acid or to replace it with something else? Thanks!!!

      Reply
      • Richa

        December 07, 2022 at 10:05 am

        Yes. Omit it. Use 1/2 cup club soda and 1/4 cup non dairy milk instead of the 3/4 cup milk listed

        Reply
    2. Shraddha

      June 06, 2022 at 8:29 pm

      Can we use tapioca starch instead of potato starch

      Reply
      • Vegan Richa Support

        June 09, 2022 at 3:15 pm

        yes

        Reply
    3. Caterina B

      September 09, 2021 at 8:51 am

      Could one simply mix all the ingredients together into ONE batter? Seems like it would still taste the same. What changes would I make since gluten is not an issue for me or my family? Use regular white or whole wheat flour?

      Reply
      • Richa

        September 10, 2021 at 12:49 am

        Use my regular flour marble cake recipe instead. Direct substitutions across with and without looking flours does not work without major changes. https://www.veganricha.com/peanut-butter-chocolate-marble-cake/

        Reply
    4. Lynley

      August 02, 2021 at 9:20 am

      Your ingredient list says “1/2 cup (80 g) white rice flour , plus 1 tbsp
      3/4 cup (84 g) almond flour” but your video lists wheat and AP flour. Which is accurate or which gives a better sponge texture? Or is one gluten free and the other not? I’m not gluten intolerant and can eat AP flour. Thank you.

      Reply
      • Lynley

        August 02, 2021 at 9:20 am

        Hoping to make it this morning.

        Reply
      • Lynley

        August 02, 2021 at 9:24 am

        Never mind. I missed seeing the link to your regular version. I’m looking forward to trying this out today. Will keep you posted! 🙂

        Reply
    5. Aditi

      April 29, 2021 at 1:24 am

      5 stars
      Hi Richa! Thanks for the amazing recipe. Planning to make it for my family. Just wnated to ask what can be substituted for potato starch and citric acid?
      Thanks once again

      Reply
      • Richa

        April 29, 2021 at 3:05 am

        Any other starch such as tapioca starch or cornstarch. Use 1/2 cup club soda and 1/4 cup non dairy milk instead of 3/4 cup non dairy milk if omitting citric acid

        Reply
    6. Nalini

      September 18, 2020 at 4:50 am

      5 stars
      Awesome recipe Richa. I don’t have any starch at home. Can I use buckwheat flour instead? I have tapioca and potato at home. Any substitutes fir the potato starch?

      Reply
      • Vegan Richa Support

        September 19, 2020 at 7:31 pm

        BW flour won’t work but tapioca, arrowroot will work – or if you use cornstarch bake the batter into 1-2 muffins to see how it is holding up. Or back all into muffins as the batter will hold more easily in smaller size with changes.

        Reply
    7. Heena

      December 29, 2019 at 12:37 pm

      Hi,
      What’s the substitute of Citric acid in this recipe plz ?
      Thanks

      Reply
      • Richa

        December 29, 2019 at 1:45 pm

        omit it. you can also use eno fruit salt

        Reply
        • Heena Gandhi

          January 04, 2020 at 8:37 am

          Ok
          Thankyou

          Reply
        • Heena Gandhi

          February 10, 2020 at 1:46 am

          Hi Richa
          I tried this loaf finally . It’s yum just that from inside it’s more of crumble texture and outside it’s fine what could be the reason have used all same ingredients mentioned in the recipe.
          Thanks

          Reply
    8. RK

      February 19, 2019 at 5:20 am

      Love your recipes!
      Does citric acid+vinegar in the recipe work differently from only vinegar?
      How would you replace vinegar altogether with citric acid?

      Reply
    9. Lynley

      January 12, 2019 at 6:19 am

      Can you please explain the quantities in the video for flour and white flour? The video ingredients don’t match your written recipe. I’m okay with flour. I just don’t know the quantities. Or is there a gluten version of this recipe on a different link?

      Thank you as always for your delicious recipes.

      Reply
      • Lynley

        January 12, 2019 at 6:25 am

        Never mind. I found the link.

        https://www.veganricha.com/2015/07/peanut-butter-chocolate-marble-cake.html

        Cheers!

        Reply
      • Richa

        January 12, 2019 at 11:12 am

        Yes this is a glutenfree vrsion and the peanut one is with gluten version. in both you can use any nut butter of choice. Direct flours subs dont work between with and without gluten flours, so i have separate recipes 🙂

        Reply
        • Lynley

          January 12, 2019 at 11:14 am

          Thank you, Richa. You’re the best! I have been circulating your recipes to my family and friends encouraging them to try these tasty vegan recipes. You really know how to transform and adapt recipes!
          Cheers!

          Reply
    10. Milda

      January 09, 2019 at 7:30 am

      Can almond flour be substituted with regular/whole wheat flour? Would I have to make any other adjustments to get a decent texture with it?

      Reply
      • Richa

        January 22, 2019 at 1:57 pm

        I have a regular flour version on the blog already. Use that recipe
        https://www.veganricha.com/2015/07/peanut-butter-chocolate-marble-cake.html

        direct subs between gluten flours and glutenfree flours doesnt work.

        Reply
    11. Lolli

      May 21, 2018 at 9:39 am

      Could I use hydrated nut powder (i.e. PB2) instead of nut butter? Nut butters give me heartburn but nut powders don’t.

      Reply
      • Richa

        May 21, 2018 at 2:57 pm

        that might work. Bake the batter into 1muffin to check if the consistency is working out fine and adjust with a bit more flour if needed

        Reply
    12. Lana

      May 21, 2018 at 12:01 am

      5 stars
      Hi Richa, I just love the creativity of your recipes. You’re brilliant with food. However, I am on a vegan keto diet, and I’m wondering how I can substitute flour and sugar in your recipes with super low carb versions? In this recipe, how can I replace the potato starch, sugar, and white flour? (The almond flour is fine.) Thank you!!! <3

      Reply
      • Richa

        May 21, 2018 at 3:06 pm

        It would be hard to change these many things in this recipe. Try this recipe instead. Omit the raw sugar and add stevia or other sweetener if needed. The bread i sweet with ripe bananas, so you dont need much. omit the starch, you can add a tbsp chia seeds to the batter for better hold which will be missing coz of the starch, and bake the batter into muffins as those need less hold in the batter. https://www.veganricha.com/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html

        Reply
        • Richa

          May 21, 2018 at 3:08 pm

          The recipe https://www.veganricha.com/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html

          Reply
    13. Ashish

      March 09, 2018 at 1:47 am

      5 stars
      Awesome! It’s a great pleasure to visit here, I found delicious dishes here and I would like to visit again here.

      Reply
    14. Nancy

      March 06, 2018 at 4:43 pm

      You list 1/2 cup white rice flour, plus 1 tbsp. You say to mix all dry ingredients together. Did you mean to have us save the 1 tbsp. for #5, or is that yet another 1 tbsp. rice flour?

      Reply
      • Richa

        March 06, 2018 at 5:03 pm

        Yes, just the 1/2 cup to beign with and add 1 tbsp later. i’ll update the instructions to be clear

        Reply
    15. Ulli

      March 04, 2018 at 4:28 am

      5 stars
      Hi, thank you for another great recipe. I used buckwheat instead of rice, turned out great ☺

      Reply
      • Richa

        March 04, 2018 at 10:10 am

        AWesome!

        Reply
    16. vegan places In california

      March 03, 2018 at 6:38 am

      Thanks for sharing your thoughts on vegan places
      in austin. Regards

      Reply
    17. Olivia

      March 02, 2018 at 3:51 pm

      Thank you for this recipe! And I love that you avoid using soy, gums, etc. Especially since I’m living outside the US, the ingredient list you provide is actually quite manageable. I’m really excited to try this recipe!

      Reply
      • Richa

        March 02, 2018 at 7:25 pm

        awesome! Let me know how it turned out

        Reply
    18. Mona

      February 20, 2018 at 9:08 am

      What type of vinegar can you use, just plain white vinegar or can you use apple cider vinegar? I am excited to try this!

      Reply
      • Richa

        February 20, 2018 at 9:58 am

        any will work

        Reply
    19. Snigdha

      February 18, 2018 at 2:53 am

      4 stars
      Richa, this is yum as! Thank you so much for creating another successful GF vegan loaf. I’m your biggest fan of the pumpkin loaf 🙂
      One question on this loaf though. I made it exactly as per the recipe. Just a couple of changes – I din’t have any citric acid on hand, so used 1tsp vinegar as per the recipe. And I had brown rice flour, so used that instead of white. Also, I used chia seeds (not ground).. Hopefully that is what you meant in the recipe. My loaf was crumbly even after leaving it to cool completely. Was brown rice the reason or no citric acid? Or something else? Do you think flax seed meal is better than whole chia seeds?

      Reply
      • Richa

        February 18, 2018 at 12:12 pm

        hmm it could be brown rice flour. i dont usually use it because of the stronger flavor and i have heard of issues with rice flours (they behave differently dep on brands etc). how was the batter ? send me pictures of the batter and loaf on the fb page. it will be easier to troubleshoot with pictures.

        Reply
    20. Courtney

      February 15, 2018 at 4:52 pm

      Can corn starch be used in place of potato starch?

      Reply
      • Richa

        February 15, 2018 at 5:01 pm

        it might work, i prefer potato starch as it adds volume and better hold. If you use cornstarch bake the batter into 1-2 muffins to see how it is holding up. Or back all into muffins as the batter will hold more easily in smaller size with changes.

        Reply
    21. Cassie Thuvan Tran

      February 13, 2018 at 3:14 pm

      I have ALWAYS wanted to try making marble cake! This looks like the perfect recipe to start with because it includes chocolate and nut butter! Peanut butter always pairs wonderfully with chocolate, but honestly, cashew butter, almond butter, sunflower seed butter, and even tahini taste great with it!

      Reply
    22. Jan

      February 13, 2018 at 10:56 am

      This looks great but I have a question. Can the citric acid be left out without compromising the cake? I have both of your books and use them constantly and haven’t found a recipe yet that I didn’t like.
      Thank you

      Reply
      • Richa

        February 13, 2018 at 2:16 pm

        You can leave it out. The bread might not rise as much depending on how everything else works out (gluten-free baking can be moody). You can possibly bake some batter into muffins and if they turn out fine then bake the rest into muffins as well as muffins are more forgiving than large loafs.

        Reply
    23. Kristine Drumm

      February 13, 2018 at 8:29 am

      Can I sub brown rice flour for the white?

      Reply
      • Caleb

        February 18, 2018 at 2:25 pm

        I have the same question!

        Reply
        • Aditi Mahajan

          April 24, 2021 at 4:36 am

          Hi Richa! Thanks for the amazing recipe. Planning to make it for my family. Just wnated to ask what can be substituted for potato starch and citric acid?
          Thanks once again

          Reply
      • Richa

        February 18, 2018 at 4:34 pm

        Usually the sub works fine. Some brown rice flour brands behave a bit differently (i.e absorb more liquid or tend to make things more crumbly.) try half brown rice flour and half oat.

        Reply
    24. Nancy

      February 12, 2018 at 7:00 pm

      Would millet flour work as a sub for almond flour (allergic) ? I have a lot of it. I’ve used hazelnut flour before but it’s quite expensive and strong tasting.

      Reply
      • Richa

        February 12, 2018 at 10:04 pm

        almond flour adds a lot of volume which millet will not. Different kind of flour and properties. You can possibly do half millet and half some nut (cashew, macadamia, hazelnut, pecan) flour or sunflower seed flour. To make nut flour, pulse the nuts with a tbsp of starch in a blender until a meal and use.

        Reply
    25. Valerie

      February 12, 2018 at 5:38 pm

      5 stars
      Hi, I just wanted to take a moment to thank you for posting these gluten free recipes. I really appreciate it, especially the use of “normal” ingredients as opposed to gums and other things. I’m newly gluten free, I’ve developed a huge sensitivity and allergy to wheat recently. These recipes have been very helpful since I still love wheat so much and miss it.

      The recipe looks good and I hope to try it soon!

      Reply
      • Richa

        February 12, 2018 at 10:07 pm

        Thanks! let me know when you do! I keep trying out gluten-free baking every one in a while. I try to keep the gluten-free options as close to regular baked goods as possible as we want to be able to enjoy them gluten-free or not.

        Reply
      • Sofia

        February 16, 2020 at 8:28 pm

        Can I sub all purpose flour for rice flour? Or even oat flour?
        Looks so good I want to make in the morning with ingredients on hand

        Love your recipes btw

        Reply
        • Richa

          February 16, 2020 at 8:51 pm

          if you want to use allpurpose flour(the regular with gluten flour), use this recipe https://www.veganricha.com/2015/07/peanut-butter-chocolate-marble-cake.html
          If you wantt to keep it gluten-free, then oat flour is a good sub

          Reply
    26. mary e strange

      February 12, 2018 at 5:23 pm

      5 stars
      Hurrah~ gluten free — thanks so much.

      Reply
      • Vegan Richa Support

        May 06, 2020 at 12:14 pm

        finally, right!!

        Reply

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