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    Home » dessert

    One Bowl Vegan Orange Cake

    Published: Feb 26, 2016 · Modified: Feb 22, 2018 by Richa 182 Comments

    Jump to Recipe   Print Recipe

    Vegan Orange Cake made in 1 Bowl and just 8 ingredients! Easy Moist Citrusy Vegan Cake. Soyfree Palm-Oil-free Recipe. 

    Jump to Recipe   

    Vegan Orange Cake made in 1 Bowl and just 8 ingredients! Easy Moist Citrusy Vegan Cake. #Soyfree #PalmOilfree #vegan #Recipe.| VeganRicha.com

    Weekend calls for some cake sitting on the counter. And this citrusy 1 bowl orange cake makes it very easy to have some around. Esp when glazed with some boozy marmalade glaze! Right? 

    We end up with a bottle of orange juice or a orange something mix juice every now and then. Hubbs gets some, drinks it a few times and forgets about it. Sometimes he gets it just because there should be something to drink for visitors. And I tell him, we always have water or I can make lemonade. Why get the whole juice bottle, esp when both of us don’t really like it and since packaged juice is just.. that, packaged and questionable. I was brought up in the Orange city in India(yes there is such a city!). Those juicy sweet fresh oranges now appear only in my dreams. The juice from those oranges, so fresh and sweet, also in my dreams. After decades of trying many different options, the sour juice just doesn’t cut it for me. So anywho, I use up the leftover orange juice in this cake. 1 bowl, easy, 8 main ingredients, 2 tbsp oil, vegan orange cake! What do you do with excess juice?

    I generally use carton orange juice and the juice varies between brands, types and hence the flavor in the cake. For stronger orange flavor, add zest of an orange to the batter or use orange marmalade frosting. This cake is like a basic sponge cake that needs a moist and flavorful frosting or glaze to make it shine. For more moisture in the cake, add a bit more oil to the batter. 


    Vegan Orange Cake made in 1 Bowl and just 8 ingredients! Easy Moist Citrusy Vegan Cake. Soyfree Palm-Oil-free Recipe| VeganRicha.com


    Vegan Orange Cake made in 1 Bowl and just 8 ingredients! Easy Moist Citrusy Vegan Cake. Soyfree Palm-Oil-free Recipe | VeganRicha.com

    More Cakes from the blog. 

    • Cream Cheese Marble Pound Cake
    • Basic Vegan Yellow Cake 
    • Peanut Butter Chocolate Marble Cake
    • Soy-free Mini Pound cake
    • Vegan Chocolate Layer Cake with Chocolate PB Ganache
    • Gingerbread Cake

    Vegan Orange Cake made in 1 Bowl and just 8 ingredients! Easy Moist Citrusy Vegan Cake. Soyfree Palm-Oil-free Recipe | VeganRicha.com

    Vegan Orange Cake made in 1 Bowl and just 8 ingredients! Easy Moist Citrusy Vegan Cake. #Soyfree #PalmOilfree #vegan #Recipe.| VeganRicha.com #glutenfree #veganricha #vegan
    Print Recipe
    4.96 from 42 votes

    One Bowl Vegan Orange Cake

    Vegan Orange Cake made in 1 Bowl and just 8 ingredients! Easy Moist Citrusy Vegan Cake. Soyfree Palm-Oil-free Recipe. Makes 1 8 or 9 inch cake pan.
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: cake
    Cuisine: American
    Servings: 4 servings
    Calories: 346kcal
    Author: Vegan Richa

    Ingredients

    Dry:

    • 1 cup (120 g) whole wheat pastry flour or use Spelt flour
    • 1/2 cup (62.5 g) unbleached white flour or all purpose flour
    • 1 tbsp starch like corn or arrowroot
    • 3/4 cup (90 g) powdered sugar I powder raw sugar and use, Add 2 to 4 tbsp more for sweeter.
    • 3/4 tsp (0.75 tsp) baking soda
    • a generous pinch of salt

    Wet:

    • 1 cup (248 ml) orange juice
    • 2 tbsp oil
    • 1 tsp vinegar
    • 1 tsp vanilla extract

    Instructions

    • Preheat the oven to 350 degrees F / 180ºc. Line a 8 or 9 inch cake pan with parchment, or grease well and dust with flour.
    • In a bowl whisk all the dry ingredients until combined well.
    • Add the wet ingredients to the bowl and mix until smooth. Pour the batter in the prepared cake pan.
    • Bake for 30 to 35 minutes or a toothpick from near the center comes out clean. Cool for 10 minutes and remove from pan. Cool completely before slicing.
    • Add frosting of choice like vegan cream cheese frosting, or with whipped coconut cream and fruit, or make a boozy marmalade glaze.
    • For the boozy glaze: Mix a tbsp of liquor in a 1/4 cup of orange or apricot marmalade or preserves of choice. Heat for a few minutes until bubbling. Use as glaze or serve with each slice.
    • For a regular glaze: Use a tbsp orange juice mixed with the marmalade, or mix 2 to 3 tbsp orange juice with a 1/3 cup or more powdered sugar.

    Notes

    For stronger Orange flavor, add zest of a small/medium orange. A must for the zesty flavor.
    Use finely ground/powdered sugar in this cake. The sugar is in the dry and will feel granulated if it isn't fine enough.
    Overbaking the cake will make it a bit dry, but it will soften as it cools. Add enough glaze or frosting to add more moisture. For a more moist cake, add another 2 tbsp of oil.
    You can also make this into a loaf. Add nuts and dried fruit of choice like cranberries/currants and bake for 40 to 45 minutes.

    Nutrition

    Nutrition Facts
    One Bowl Vegan Orange Cake
    Amount Per Serving
    Calories 346 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Sodium 238mg10%
    Potassium 249mg7%
    Carbohydrates 64g21%
    Fiber 3g13%
    Sugar 27g30%
    Protein 6g12%
    Vitamin A 125IU3%
    Vitamin C 31mg38%
    Calcium 17mg2%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Orange Cake made in 1 Bowl and just 8 ingredients! Easy Moist Citrusy Vegan Cake. Soyfree Palm-Oil-free Recipe.

    Watch this week: Kidnapped at Birth – “I was taken from my mother at birth. I’m trying to remember her. This is my story.”

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    A  list of Meat and Dairy farmers who went vegan and became vegan activists. 

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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! ⭐⭐⭐⭐

    Reader Interactions

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    1. T

      July 20, 2022 at 6:53 pm

      Hi, can I use almond flour instead of while wheat flour?

      Reply
      • Richa

        July 20, 2022 at 11:19 pm

        Yes, you might need more flour

        Reply
    2. Sherri

      February 20, 2022 at 8:47 pm

      5 stars
      This is the BEST orange cake EVER! Don’t even look any further. This is it! Thank you for this lovely, moist, deliciously orangy and fluffy cake.

      Reply
      • Vegan Richa Support

        February 22, 2022 at 9:11 am

        thanks!

        Reply
    3. Janet

      January 19, 2022 at 9:16 pm

      5 stars
      Excellent!
      I made it using mandarins instead of oranges, and coconut sugar instead of the standard powdered one. I also made it an upside down thing with caramelised mandarins on the top and dark chocolate chunks in the batter. All highly approved by my housemates!

      Reply
      • Vegan Richa Support

        January 21, 2022 at 11:43 am

        love those upside down things for sure

        Reply
    4. Catherine

      November 28, 2021 at 6:24 am

      5 stars
      I’ve made this recipe a number of times as a loaf cake and usually add orange zest, orange extract, and cinnamon. It’s so quick and easy especially if I use vegan shop bought frosting (currently white chocolate and orange). I can’t recommend it highly enough. Thank you!

      Reply
      • Vegan Richa Support

        November 29, 2021 at 6:23 am

        yum!

        Reply
    5. sab

      August 24, 2021 at 5:01 pm

      can i use oat flour instead?

      Reply
      • Vegan Richa Support

        August 24, 2021 at 7:05 pm

        You cannot. out flour is gluten-free and needs way more moisture Then regular flour. So a direct sub doesn’t work

        Reply
    6. Ismini

      July 22, 2021 at 10:09 pm

      5 stars
      Veganricha’s recipes are always spot on.This cake was moist and fluffy. Beautiful. I added poppy seeds snd orange zest. Thank you so much!
      I made vegan cream cheese topping with orange zest and a little orange and lemon juice.

      Reply
      • Vegan Richa Support

        July 23, 2021 at 12:46 pm

        sounds perfect

        Reply
    7. Lavina

      May 04, 2021 at 11:42 am

      What is replacement of corn starxh or arrow root? I don’t have either of these. Also, whats the need for corn starch in cake?

      Reply
    8. Cindy

      March 16, 2021 at 10:05 am

      5 stars
      I just made this last night and it’s great. Don’t be afraid to substitute for another flour if you don’t have whole wheat pastry flour. I used all whole wheat flour and it turned out very well (not dense at all). I added grated zest of an orange and used the recipe for the “boozy glaze” to top it (once cooled). So good with tea! Thanks for an easy, delicious recipe!

      Reply
      • Vegan Richa Support

        March 17, 2021 at 3:44 pm

        good to know – thank you

        Reply
    9. Nandita B

      February 17, 2021 at 7:50 pm

      Can I use only wheat flour ?

      Reply
      • Vegan Richa Support

        February 22, 2021 at 4:18 pm

        yes

        Reply
    10. Florence

      February 05, 2021 at 7:36 am

      Any oil free option?

      Reply
      • Vegan Richa Support

        February 06, 2021 at 3:05 pm

        Just omit the oil and add 1 tbsp more orange juice

        Reply
    11. Talia Briski

      February 02, 2021 at 6:36 am

      Looks great – would buckwheat flour work ?

      Reply
    12. Milica

      January 20, 2021 at 4:27 am

      Could I sub oil for applesauce or almond butter?

      Reply
      • Richa

        January 20, 2021 at 12:23 pm

        Just omit the oil. Applesauce will be too moist for the cake and nut butter will add too much flavor. Just omit the oil and add 1 tbsp more orange juice

        Reply
    13. Erin

      January 16, 2021 at 11:30 am

      If I want to make this without sugar but using honey, how should I adjust the recipe?

      Reply
      • Vegan Richa Support

        January 19, 2021 at 4:53 pm

        you can use maple, same amount as sugar and reduce Oj by same amount

        Reply
    14. Maya

      January 09, 2021 at 11:21 pm

      This cake turned out absolutely amazing! Because there aren’t many ingredients it came out super light and fluffy (just an excuse for true fact that I ate 1/4 of it in one sitting perhaps).
      I added another 2 tbsp of coconut oil and 1-2tbsp of orange juice and 1.5 tbsp of orange peel (didn’t have enough orange flavor for me without it) to make sure it wouldn’t be dry.
      It was a little sticky when it came out and I probably could’ve baked it for another 5 or so minutes.
      I plan on making it again! Hopefully with poppy seeds 🙂

      Reply
      • Vegan Richa Support

        January 10, 2021 at 7:15 pm

        yay! thanks

        Reply
    15. Tascha

      September 29, 2020 at 10:21 am

      5 stars
      Very nice 😊
      I made muffins from the batter, yielded 11 for me.
      Also made several changes:
      Erythritol in place of sugar, whole pureed oranges with some cest, 1/2 whole wheat flour and 1/2 vegan protein powder instead of the flour.

      Turned out wonderful so I’m sure the original recipe will be even better! Thanks for sharing with us 😁

      Reply
      • Vegan Richa Support

        September 29, 2020 at 12:03 pm

        good to know. thank you!

        Reply
    16. Veronika

      September 29, 2020 at 3:44 am

      Hey Richa,

      Do you think it would be great with matcha frosting?
      If not, which of your cakes would you recommend with matcha frosting?

      Thank you for your time

      Reply
    17. Sue

      September 27, 2020 at 1:34 pm

      5 stars
      Made this today and it came out perfect! Perfectly moist, light, and fluffy. Used light spelt flour (Hockey Valley), arrowroot powder, fresh squeezed orange juice and orange zest.
      What an easy and beautiful cake! Thank you for this recipe!!

      Reply
    18. Ceinwen

      June 14, 2020 at 3:34 pm

      5 stars
      I just made this with all purpose I bleached flour and only 1 tbsp olive oil. I made it in an 8.5” loaf pan and baked for 40 mins. I also added a little orange zest. It was amazing. My husband ate the whole thing!!

      Reply
      • Vegan Richa Support

        June 15, 2020 at 2:10 pm

        Fabulous !! thanks

        Reply
    19. Karolina

      June 08, 2020 at 10:12 am

      5 stars
      Great recipe, thank you!
      I didn’t need a vegan cake but egg free so i just swapped oil for 4 tbsp of melted butter. All other ingredients I followed your instructions and measurements. I juiced 3 premium oranges and kept any bits in it. Also added zest from one of them into the batter. My cake turned moist, fluffy and unlike some eggless sponges -didn’t flop! I used 8’ springform. The only thing I will change next time is the amount of sugar, will increase to maybe 120g or a bit more, as I had that floury aftertaste.

      Reply
    20. Amal BIGGERS

      May 28, 2020 at 4:50 am

      5 stars
      We loove this cake. Thank you!

      Reply
      • Vegan Richa Support

        May 28, 2020 at 9:54 am

        Glad you enjoyed this recipe!

        Reply
    21. Cheryl Cross

      May 27, 2020 at 12:39 pm

      5 stars
      I Love this recipe. I cut it into 8 servings and freeze so I don’t eat the whole thing in a day! Keeps very well. I love adding the boozy marmalade. I use a spoon of marmalade and a splash of brandy in the microwave for 15 seconds for a heavenly glaze and warmth. I’ve also melted the marmalade with a square of dark chocolate. Perfect cake for a solo baker.
      So many wonderful recipes, thank you Veganricha.

      Reply
    22. Nicole

      April 25, 2020 at 9:09 pm

      Mine is extremely dense and did not rise much at all, even though I added the amount of baking powder indicated. I’m so disappointed!

      Reply
      • Richa

        April 25, 2020 at 10:43 pm

        The baking powder might be old. If the baking powder doesn’t do it’s job then it will be dense. Did it rise during baking and then fall? That would mean too much moisture or it needed more flour. Flours can absorb moisture differently so batter has to be adjusted. What was the consistency of the batter?

        Reply
    23. Neerali Parag

      April 23, 2020 at 6:26 am

      Hi Richa

      Thank you for this super simple quick recipe. I made this with my 5 year old today with Whole wheat flour and self raising flour. It was slightly damp in the middle, and not as spongy as yours looks in the pics, should I have still added a bit of Baking powder to the self raising?

      Reply
    24. Kendra

      April 18, 2020 at 9:54 am

      Hi Richa, I made this cake with success and my family finished in seconds!I have googled all over eggless recipes but all using 1/2 cup oil. That is so much fat. Seldom I see using only 2 tbsp of oil in an eggless cake which works. I am so lucky to find yours. Hope you can create more low fat eggless cake recipes!

      Reply
      • Vegan Richa Support

        April 18, 2020 at 11:34 am

        excellent!

        Reply
    25. Auj

      April 14, 2020 at 10:02 am

      Hi, is there something I could use instead of the vinegar, like lemon juice? Or could I omit the vinegar completely?

      Reply
      • Vegan Richa Support

        April 21, 2020 at 10:15 pm

        lemon juice would add to the lovely citrus tang – just double the amount

        Reply
      • Vegan Richa Support

        April 21, 2020 at 10:22 pm

        sure lemon juice works just use double the amount you would have used for the vinegar

        Reply
    26. Suthi

      April 01, 2020 at 3:20 am

      I used self-raising flour and omitted the baking soda but the cake did not rise. What did I do wrong? Thanks.

      Reply
      • Richa

        April 01, 2020 at 12:16 pm

        sometimes the the leavening in the flour gets old and that might cause it to not be enough. this also happens if baking powder is too old, suddenly the cakes wont rise much or rise at all as the baking powder is too old to sustain enough leavening

        Reply
    27. Sb

      February 21, 2020 at 2:56 am

      Best way to store this? For serving in a day or two…also does it freeze well with glaze?

      Came out yummy! Substituted white spelt flour for all the flour and coconut sugar for the sugar.

      Reply
      • Richa

        February 21, 2020 at 11:43 am

        refrigerate. havent tried freezing

        Reply
      • Amal Biggers

        May 28, 2020 at 3:26 am

        I cooled the cake and cut it in small pieces. I froze the pieces on parchment paper. Once frozen, I pit them in a gallon ziplock bag. Perfect.

        Reply
    28. Zou

      February 09, 2020 at 5:30 pm

      Can I use this recipe to make orange muffins in a 12 cup muffin pan? Thanks!

      Reply
      • Richa

        March 08, 2020 at 3:00 pm

        yes

        Reply
    29. Michele

      February 03, 2020 at 4:52 am

      5 stars
      Delicious! Made for dad’s birthday cake and he says Don’t lose that recipe!!! Thanks 😊

      Reply
      • Richa

        February 03, 2020 at 11:30 am

        yay!

        Reply
    30. serena

      January 22, 2020 at 8:58 am

      Hi! In my usual recipe, I use around 80ml of oil, how comes you use such a small amount of oil with this!? What is the science behind it? Thanks!

      Reply
      • Richa

        January 22, 2020 at 11:56 am

        more oil will give you a more moist and decadent result. But its not necessary to make a good cake. A bit is enough for texture, flavor and moisture

        Reply
    31. Summer

      December 23, 2019 at 6:41 am

      Hello, Happy Holidays! A couple of questions if you don’t mind. Can I make this the day before it is needed? Can I use regular WW flour but not pastry with the white? And the recipe says 4 servings so I would like to double it, would cooking in two pans be better or should I do two separate recipes instead of doubling ingredients? Thank you so much!

      Reply
      • Richa

        December 23, 2019 at 11:27 am

        Yes, use whole wheat flour with the allpurpose flour. You can double the recipe, you will need to a add abit more flour so the mixture is not too thin. and yes you an make it a day before

        Reply
    32. Simcha

      December 12, 2019 at 11:05 am

      I’m excited to try this. I recently made your pumpkin bread and it was delicious. My 4 year old and 3 year old also devoured it. I love how your recipes are so healthy and low fat (as cakes go anyway). And that your serving sizes are so realistic! I get so annoyed when the serving is 1/12…as if I’m really only going to eat a little sliver, hah!

      Reply
    33. Carla Thomson

      November 13, 2019 at 12:11 am

      5 stars
      My first attempt at vegan baking – so easy to make and came out so well. Delicious with some vanilla bean coconut yoghurt 😀

      Reply
      • Richa

        November 13, 2019 at 12:22 am

        awesome!

        Reply
    34. Ailen

      September 19, 2019 at 1:54 pm

      It’s in the oven at the moment, for those who decided to use only white flour, i had to put double the amount uf orange juice, it was way to dry, lets see what happens i hope it comes out good.

      Reply
    35. Roni

      August 28, 2019 at 8:35 am

      Hi Richa I have 9′ on 5′ rectangle bake pan (it is not a real cake pan), do I need to change sth in the recipe? Or the 9′ cake pan is a must?

      looks so delicious i want to make it for my son’s birthday tomorrow!

      Reply
      • Richa

        September 23, 2019 at 3:44 pm

        sorry for the late response. yes the 9 by 5 will work

        Reply
    36. Mercedes

      August 24, 2019 at 7:26 am

      This turned out perfectly! Great recipe, have shared it with family and friends. I added poppyseeds to make it into an orange poppyseed loaf. Very moist and delicious.

      Reply
      • Richa

        August 24, 2019 at 11:29 am

        awesome!

        Reply
    37. Yogi

      July 21, 2019 at 8:46 pm

      Any advice for using gluten free flour?

      Reply
      • Richa

        July 22, 2019 at 10:47 am

        use my gf blend from here (in the notes) https://www.veganricha.com/2018/08/vegan-coffee-cake-recipe.html

        Reply
    38. BunnicusRex

      March 28, 2019 at 8:20 pm

      5 stars
      It’s in the oven now, preliminary rating of 5🌟s because the batter was delish & literally every recipe I’ve made from you has been divine.
      But for the question of what to do with extra OJ, especially when it’s prepackaged or frozen?
      Drinks! Mimosas (extra-orangey mimosas if you have frozen concentrate don’t bother with water before adding to the champagne), screwdrivers, tequila sunrises, or Madras cocktails – with apologies to the actual city of Madras, especially if crappy OJ. Otherwise, blending with vegan vanilla ice cream for a “creamsicle shake” yummmm 🍹❤️

      Reply
      • BunnicusRex

        April 02, 2019 at 3:49 pm

        5 stars
        Update: turned out amazing! Used the extra-oil option for a moist-er cake, a bit more booze than required (because yum), and 100% “white whole wheat” flour since that’s what we had… but basically stuck to the recipe. Another fantastic success we’ll def make again.
        Thanks! ❤️❤️❤️❤️

        Reply
        • Richa

          April 02, 2019 at 5:53 pm

          awesome, thanks!

          Reply
        • Himabindu

          April 30, 2019 at 9:50 am

          My husband loves orange poppy seed cake and want to bake him one for his birthday. Can I just add the poppy seeds to the mix?

          Reply
          • Richa

            April 30, 2019 at 9:50 am

            yes, add poppy seeds to the batter

            Reply
            • Himabindu

              May 02, 2019 at 6:21 pm

              5 stars
              Thanks for the recipe. The cake turned out absolutely yum!! Added some orange buttercream frosting to it and hubby loved it. He even took some to work and they couldn’t believe it was homemade.

    39. akriti sharma

      January 26, 2019 at 5:15 am

      4 stars
      Hi! I weighed my all ingredients. But my cake came out sticky and I could squeeze it in a ball. It kept sticking in my mouth. What am I doing wrong?

      Reply
      • Richa

        January 26, 2019 at 11:05 am

        what flour were you using, what was the consistency of the batter before baking?
        If the batter was too flowy then it probably needed more flour. Or it needed extra baking time. Was it gummy in the middle or all over?
        Flours can absorb liquid differently, so you might need to add a bit more depending on that.

        Reply
    40. akriti sharma

      January 22, 2019 at 4:55 am

      5 stars
      Is it okay if I use all purpose flour only?

      Reply
      • Richa

        January 22, 2019 at 9:17 am

        yes

        Reply
    41. Brin

      January 01, 2019 at 9:26 am

      5 stars
      Looks so tasty!
      I only have a 10 1/2 inch pan… Should I use the same temperature and time?
      I would love to make the cake!

      Reply
      • Richa

        January 01, 2019 at 11:33 pm

        it will prob need 5 mins less time

        Reply
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