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Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze

December 8, 2016 By Richa 83 Comments

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Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze. Easy 7 Ingredient Blender Cake.  Ready in 25 minutes. Vegan Cake Recipe 

Jump to Recipe   

Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze. Easy 7 Ingredient Blender Cake. Ready in 25 minutes. Vegan Cake Recipe | VeganRicha.com

This Peanut butter Sheet Cake is super easy, moist and takes just a blender! 5 minutes to get everything together. Few ingredients. Put everything in a blender. Or you can use 1 Bowl. Blend, pour, bake. Whip up the 4 ingredient chocolate glaze or make a peanut butter frosting. Frost and done. 

The moist Nut Butter cake is amazing as is or with a glaze or frosting. Use any nut butter of choice. The chocolate glaze is just vegan chocolate + non dairy milk. Heat until it starts to melt, then take off heat and continue to whisk until smooth. At this point the chocolate mix should be warm-hot. Add in the nut butter and mix in. If the melted chocolate is too hot, the nut butter can separate (depends on the brand). Wait for a minute or so for the chocolate mixture to cool to warm and then mix in the nut butter. Add some chopped peanuts to the batter for crunch. Add dried fruits or chocolate chips. Make this easy delicious cake today and tag me on Instagram(#veganricha) or elsewhere. I have not made this gluten-free. I think a 1 1/2 cup gluten-free flour blend (that has xanthan) + 1/2 cup almond flour should work. Let me know if it works. 

Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze. Easy 7 Ingredient Blender Cake. Ready in 25 minutes. Vegan Cake Recipe | VeganRicha.com

Peanut Butter Cake with Chocolate Peanut Butter Glaze. Easy 7 Ingredient Blender Cake. Ready in 25 minutes. #Vegan #Cake #Recipe | VeganRicha.com

Try these desserts from the blog

  • One bowl Pumpkin Bread
  • Pumpkin Banana Cranberry Bread – GF 
  • 1 Bowl Banana Apple Bread. Can be made into muffins
  • Peanut Biutter Chocolate Marble Cake
  • Vegan Almond Butter Blondies with Chocolate Chips
  • Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar
  • Vegan Gingerbread Cake

Make the batter and pour into prepared pan.

Peanut Butter Cake with Chocolate Peanut Butter Glaze. Easy 7 Ingredient Blender Cake. Ready in 25 minutes. Vegan Peanut Butter Cake Recipe | VeganRicha.com

Bake until a toothpick from the center comes out clean. Cool for 10 mins then remove from pan and cool on cooling rack. 

peanut-butter-cake-veganricha-8032

Prepare the glaze and drizzle over the cake. Spread using a spatula and serve. 

Peanut Butter Cake with Chocolate Peanut Butter Glaze. Easy 7 Ingredient Blender Cake. Ready in 25 minutes. #Vegan #Cake #Recipe | VeganRicha.com

Print Recipe
5 from 18 votes

Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze

7 Ingredient Peanut Butter Cake with Chocolate Peanut Butter Glaze. Easy Blender Cake. Vegan Recipe. Makes a 9 by 9 inch brownie pan or small baking sheet (9.5 by 13)
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Dessert
Cuisine: Cake, Vegan
Servings: 8
Calories: 422kcal
Author: Vegan Richa

Ingredients

Cake:

  • 1 1/2 cup (366 ml) non dairy milk
  • 3/4 cup (120 g) coconut sugar or other vegan sugar , 2 tbsp more for sweeter
  • 2 tbsp maple syrup
  • 1.5 tsp vanilla extract
  • 1/2 cup (125 g) heaped smooth nut butter - peanut, almond or cashew butter
  • 1 tbsp oil optional
  • 2 cups (250 g) flour (I use 1 cup whole wheat or spelt + 1 cup unbleached all purpose)
  • ¼ tsp (0.25 tsp) salt
  • 2 tsp baking powder
  • ¼ tsp (0.25 tsp) baking soda

Glaze:

  • 1/2 cup (87.5 g) heaped semi sweet chocolate
  • 1/4 cup (43.75 g) dark chocolate
  • 2 tsp coconut oil preferably refined (optional)
  • 1/4 cup (61 ml) non dairy milk
  • 2 tbsp smooth peanut or almond butter
  • 1 tbsp sugar optional - for sweeter glaze

Instructions

  • Preheat the oven to 350 degrees F / 180ºc. Line or grease a brownie pan.
  • In a blender, add non dairy milk, sugar, maple, vanilla, nut butter and oil and blend until the sugar and nut butter are mixed in.
  • Add the flours, baking powder, baking soda, salt and pulse for 2 to 3 seconds, Pulse twice to combine well into a smooth batter. Alternatively, combine the flours, baking powder, baking soda and salt in a bowl and pour the blended nut butter milk mixture into the bowl. Mix to make a smooth batter.
  • Pour the batter in the prepared pan. Tap to even it out.
  • Bake for 21 to 24 minutes or until a toothpick from the center comes out clean.
  • Cool for 10 minutes, then remove from the pan and cool on the wire rack for 15 minutes.
  • Make the glaze: Combine the chocolate non dairy milk, coconut oil in a saucepan over medium low heat. Stir frequently until most of the chocolate starts melting. Take off heat and stir until smooth.
  • Add the nut butter to the warm hot mixture and mix to combine until smooth. It will take a minute to mix in, depends on the nut butter.
  • Pour over the cake and spread using a spatula. Garnish with shaved chocolate or cocoa powder or coconut. Cool for 10 minutes. Then slice and serve with a cup of hot chocolate.

Notes

Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze
Amount Per Serving (1 g)
Calories 422 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3.8g24%
Sodium 240mg10%
Potassium 317mg9%
Carbohydrates 57g19%
Fiber 3g13%
Sugar 23g26%
Protein 9g18%
Calcium 208mg21%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: dessert, holiday, popular, soy free Tagged With: peanut butter, vegan



⭐️⭐️⭐️⭐️ 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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  1. Samuel says

    December 8, 2016 at 6:39 am

    The recipe is labeled as gluten free but contains AP flour (if it is to be gluten free are you to use 2 cups of spelt?). Also I think it is misleading to say that it only contains 7 ingredients; not including the 2 different types of flour to use, it has 10 ingredients (9 if you omit the oil but you included it in your instructions).

    Reply
    • Richa says

      December 8, 2016 at 10:14 am

      Ah, thats the wrong default category. I will change it. It should work with a gluten-free flour blend as it is not a tall cake. The taller cakes need a lot more adjustment when making gf. The 7 ingredients are for the cake only. salt and oil excluded, and leavening(baking powder/soda) counted as one. Its a stretch but the thats what people are searching for (keywords) these days. I’ve seen recipes exclude all spices or flavor ingredients. that way my Indian recipes will be 5 ingredient and 15 for the spices/herbs 🙂

      Reply
    • Flutie says

      December 13, 2016 at 8:33 am

      Hey, Samuel — not sure if you need to be on a strictly gluten free diet or not, but I thought it worth mentioning that spelt (as well as kamut, rye and barley) does contain gluten. I am so excited to make this cake today! I will be using 1.5 cups store bought GF flour and 0.5 cup almond meal, as suggested by Richa. Wish me luck! 🙂

      Reply
  2. Hally says

    December 8, 2016 at 8:52 am

    This looks so good! Would you recommend making it gluten free by just switching the flour to gf?

    Reply
    • Richa says

      December 8, 2016 at 10:15 am

      You can use a gluten-free flour blend + a bit of almond flour (atleast 1/4 cup).

      Reply
  3. robin m says

    December 8, 2016 at 4:50 pm

    Hi Richa,
    I can’t wait to make this cake but was wondering if the two chocolates for the glaze are chips?
    I love your sight and recipes
    enjoy….robin m

    Reply
    • Richa says

      December 8, 2016 at 6:22 pm

      They all get melted, bars, chips, use whichever you have. use all vegan semi sweet chips.

      Reply
  4. Mark says

    December 8, 2016 at 5:10 pm

    If one was to use powdered peanut butter in the recipe, should additional oil or liquid be added to keep it moist?

    Reply
    • Richa says

      December 8, 2016 at 6:22 pm

      Yes, i would use atleast 1/3 cup oil.

      Reply
  5. The Vegan 8 says

    December 8, 2016 at 10:10 pm

    Oh Richa, this looks amazing. I’m sitting here in a puddle of my own drool!

    Reply
  6. Mandy says

    December 9, 2016 at 12:49 am

    Can I use 2 cups whole wheat flour? This looks amazing can’t wait to try it.

    Reply
    • Richa says

      December 9, 2016 at 11:49 am

      yes you can use whole wheat flour. Coconit flour will not work as it absorbs too much liquid and is glutenfree.

      Reply
    • Cat says

      February 15, 2021 at 11:26 am

      Yes, used all whole wheat flour and it was amazing. Great cake! Easy and delicious.

      Reply
  7. Sue says

    December 9, 2016 at 5:55 am

    This looks so good! And your photography is amazing; that glaze jumps right off the page!! I will make this soon.

    Reply
    • Richa says

      December 9, 2016 at 11:50 am

      Thanks Sue! It was so dark and cloudy that day and the color of the cake and glaze were looking pretty odd. photo editing took a while 🙂

      Reply
  8. Sara says

    December 10, 2016 at 3:35 pm

    I just made this recipe with gluten free flour. I used Bob’s GF All Purpose Flour.

    It looks beautiful and rose more than any other gf cake I have made before! Saving it for dessert tonight with my guy, but I just wanted to share my success subbing all 2c. flour with a gf blend I use a lot!

    Reply
    • Richa says

      December 10, 2016 at 10:07 pm

      oh awesome. thats good to know!

      Reply
      • Sara says

        December 11, 2016 at 8:26 am

        Yes! Just an update: We both ate two pieces last night. This is seriously the best gf cake I have ever made! It was not crumbly at all. Instead it was incredibly soft and fluffy :} Thank you SO SO much, Richa! Your recipes have forever changed my foodie life!

        Reply
    • Jean says

      June 19, 2018 at 12:41 am

      5 stars
      Hi

      I was just wondering if you used any xanthan gum to make your GF version of this cake 🙂

      Reply
      • Richa says

        June 19, 2018 at 9:59 am

        i didnt, but you can add a 1/2 tsp for better structure

        Reply
      • Sara says

        June 20, 2018 at 1:32 am

        I didn’t add any to mine either. Just used Bob’s GF All Purpose Flour which may or may not have the gum already mixed in.

        Hope this helps!

        Reply
  9. Muchi says

    December 12, 2016 at 1:42 am

    5 stars
    Fantastic! I made this yesterday. It is sooo simple to make, and turned out moist and delicious. As always, thank you Richa. Every recipe I have made of yours is unbeatable.

    Reply
    • Richa says

      December 14, 2016 at 8:25 pm

      Yay so glad they come out well!

      Reply
  10. Izabela says

    December 12, 2016 at 2:19 pm

    5 stars
    I made this cake today. My family loves it! Perfect in combination with almond milk. Thank you so much.

    Reply
    • Richa says

      December 14, 2016 at 8:25 pm

      Awesome!!

      Reply
  11. Emily says

    December 12, 2016 at 2:38 pm

    5 stars
    OMG!!!! This was so awesome and so easy. More Blender Cakes please!

    Reply
  12. Leo Sigh says

    December 15, 2016 at 7:34 am

    Ooh, this looks good 🙂 I just went vegan and am always looking for new recipes. And I just moved into an apartment with an oven — the first one I’ve had in 14 years — so will be trying this. Thanks so much 🙂

    Reply
  13. Rashmi says

    December 16, 2016 at 4:46 am

    Richa, Wont this work if i use Chunky or semi smooth peanut butter. I love the difference in texture that the nuts can give

    Reply
    • Richa says

      December 16, 2016 at 10:41 pm

      it should work just fine.

      Reply
  14. Katrina says

    December 19, 2016 at 5:44 pm

    5 stars
    Just ate a slice of this just now. Yummo! Might make it a little sweeter next time.

    Reply
    • Richa says

      December 19, 2016 at 9:49 pm

      Awesome! Sure. Its a snack cake, so its not too sweet.

      Reply
  15. Liza says

    December 26, 2016 at 6:26 am

    5 stars
    Dear Richa, Happy Holidays! Made your cake yesterday with soy milk, chunky peanut butter and 1/2 cup of oat flour. This is my new favorite, wonderful texture and great taste! Please, please, please consider baking book for your next book project! !!!!! Thank you for all you do!

    Reply
    • Richa says

      December 26, 2016 at 1:14 pm

      Awesome! So glad it came out well! Happy Holidays to you too.

      Reply
  16. bree says

    January 3, 2017 at 8:27 pm

    hi Rica,
    thank you for this simple recipe! i tried it this evening and it turned out wonderfully! super moist and delicious 🙂 i did not have dark chocolate so i used a bit of cocoa powder and organic powd. sugar. i’m in love with this easy recipe!!

    Reply
  17. Leah says

    January 15, 2017 at 9:22 pm

    5 stars
    I made a vegan banana upside down cake and used your peanut butter cake as the cake and it was amazing! Great recipe!

    Reply
  18. Laura says

    April 4, 2017 at 5:26 pm

    5 stars
    New to baking. I use a 9 in round pan and it took 44 mins to cook. But it turned out perfectly done. No hard edges or anything. I used 2 cups all purpose cause thats all i had and t worked out fine. I just do taste the peanut butter much. Tips for adding more to the recipe?

    Reply
    • Richa says

      April 4, 2017 at 6:07 pm

      You want to taste the PB or not taste the PB. I think you mean you want to taste the peanut butter. You can swirl in some softened peanut butter into the batter just before baking, or use a peanut butter only frosting. Peanut butter, vanilla extract and sugar mixed until fluffy. Frost.

      Reply
      • Laura says

        April 5, 2017 at 3:00 pm

        5 stars
        Sorry I wrote that in the dark with a sleeping baby on the boob. After letting it sit over night I taste the peanut butter much more. It is fantastic. Best cake I’ve ever made. I’m ecstatic to show it off. Mmmmmm ????

        The peanut butter swirl sounds amazing. Such a good idea. I’ll try that next.

        Reply
        • Richa says

          April 5, 2017 at 3:22 pm

          🙂 yes the flavors get stronger as the cake sits. spices, nut butter or any flavor comes out more after a few hours. So glad you love it!

          Reply
  19. Cassie Autumn Tran says

    May 24, 2017 at 4:37 pm

    This cake looks incredible, Richa! Have you had success in baking this cake with peanut flour or powdered peanut butter instead of conventional peanut butter?

    Reply
  20. Lalita says

    July 19, 2017 at 8:45 pm

    5 stars
    I made this cake today, very easy to make. It came out soft and fluffy. I added almond butter instead of peanut, and tasted so yummy. Thank you Richa for such a wonderful recipe. I am a big fan of your blog.

    Reply
    • Richa says

      July 19, 2017 at 11:19 pm

      Awesome!

      Reply
  21. Ola says

    October 13, 2017 at 10:42 pm

    Hi Richa… I am just cooling the cake. The surface cracked. How to avoid the crack. Looking forward to try this evening

    Reply
    • Richa says

      October 15, 2017 at 5:05 pm

      that can happen based on the pan and the oven. I usually flip it and use it.

      Reply
  22. Ola says

    October 16, 2017 at 8:36 pm

    5 stars
    May I just say that i don’t care about wether it cracked or not !!!! This cake WAS just amazing !!!!!!! OMG I really had to stop myself my daughter and husband from eating!!!! So moist !!!! I also make dhal every week now !!!!! the simplicity of your dishes are just overwhelming !!!! The flavour is just amazing in every dish !!!! Thank you !!!! You are a ONE talented lady Richa !!!!!

    Reply
  23. Laura says

    November 15, 2017 at 8:05 am

    5 stars
    Made this cake last night and subbed maple syrup for all of the sugar. I was a little nervous that it wouldn’t work but it came out wonderfully. Phew! So fast and so good!

    Reply
    • Vegan Richa Support says

      May 6, 2020 at 12:25 pm

      awesome!

      Reply
  24. Snigdha says

    November 23, 2017 at 4:30 am

    Hi Richa,
    This looks like a winner. Am keen to try the GF version. Would your flour blend (incl potato starch) from gf pumpkin bread work in this cake? And I would need 2 cups of it right?

    Reply
    • Richa says

      November 23, 2017 at 11:17 am

      Try the blend from here. Works great for the flat large cake http://www.veganricha.com/2017/10/vegan-gluten-free-coffee-cake-sweet-potato-pecan-crumb-cake.html

      Reply
      • Snigdha says

        November 24, 2017 at 9:22 pm

        Thank you so much Richa 🙂

        Reply
  25. Steph says

    May 1, 2018 at 1:08 pm

    I tried this but after cooling, the bottom was really runny! I had used a toothpick after 21 mins and it came out clean. I’m going to try again, would it be worthwhile to bake for much longer?

    Reply
    • Richa says

      May 2, 2018 at 11:38 am

      hmm that shouldnt happen. Do you mean gummy at the bottom, like unbaked but set batter? It might have needed additional bake time. The pan, oven etc affect the times. Check from the center of the cake all the way to the bottom. Bake another 5 mins after that anyway

      Reply
      • steph says

        May 2, 2018 at 12:55 pm

        I tried again today, when it was 24 mins, I checked with a toothpick, came out clean. so I turned the cake around (it was definitely uncooked in the middle and just left to bake for a little longer. It worked and it was delicious!! I think it’s my oven which cannot cope

        Reply
        • Richa says

          May 2, 2018 at 2:55 pm

          yes some ovens have hotter or cooler areas which might be affecting it. Great that it worked out!

          Reply
  26. Tanvi Pillai says

    September 18, 2018 at 5:30 am

    5 stars
    Hi Richa! This looks amazing! How many days does this stay fresh? Should I refrigerate it?

    Reply
    • Richa says

      September 18, 2018 at 10:43 am

      You can keep it out for the day, refrigerate forupto 5 days

      Reply
  27. Tori says

    June 14, 2019 at 9:40 am

    Should the peanut butter be unsweetened??

    Reply
    • Richa says

      June 14, 2019 at 9:46 am

      either will work

      Reply
  28. Isabella Bertolacci says

    June 16, 2019 at 3:27 pm

    5 stars
    My family loved this cake last night.
    It was so easy to make, I’m going to make it again.
    The only complaint I received was that they wanted it to be a bit more peanut buttery, so I’m going to add more in next time (we love peanut butter in my family).
    Thanks for the recipe!

    Reply
    • Richa says

      June 16, 2019 at 3:40 pm

      yay! add a swirl. soften the peanutbutter and mix in a tbsp of sugar, then swirl it in the batter so there are swirls of concentrated pb flavor. too much nut butter mixed into the batter might make it crisp.

      Reply
  29. Isabella Bertolacci says

    June 17, 2019 at 5:05 pm

    Ah! Great idea! Thank you!

    Reply
  30. Julie says

    November 9, 2019 at 9:13 pm

    I want to make this for my hubby but I need a low GI gluten free flour option. Which ones would you suggest? I have almond and coconut on hand and would prefer not to use an all purpose gluten free blend as there are lots of added ingredients and it’s usually high GI. Thank you.

    Reply
    • Richa says

      November 9, 2019 at 9:50 pm

      Use a mix of 4:1:2 almond flour, coconut flour, starch(potato starch preferably). Use that

      Reply
  31. Henry says

    December 22, 2019 at 12:43 pm

    I made this today for my birthday. I used all oat flour, and it came out good but I had to bake it for about 40 minutes. I used a Greek yogurt, cream cheese, and peanut butter frosting as well. Thanks for the amazing recipe!

    Reply
  32. Karen says

    March 28, 2020 at 9:33 pm

    I love this cake. Have made it so many times now. Super-easy recipe, just blend ingredients and pour in to pan. Makes a great emergency “I need cake in my life right now” cake!

    Reply
  33. Artemis says

    April 9, 2020 at 2:58 am

    5 stars
    Ive made this cake for my sisters birthday, and it came out fantastic! the cake itself is really homey with a soft flavor, and the smooth glaze adds a kick to it, blending into perfect harmony in your mouth.
    few changes i made; for the glaze i used choca butter rather then coconut butter, used 1 tbsp of choco powder and 1 tbsp unsweetened choca powder, and one full bar of dark chocolate (and changed the maple syrup to vegan honey for the batter). a problem i encountered was that it took way longer to bake then 24 minutes, i kept checking every 10 minuets (three times) and its still wasn’t done, i was afraid im burning the rest just to get the middle baked but it came out A-okay!
    I have problems with soy milk and coconut flavors so i usually don’t eat anything vegan i make for my sister, not even to test the taste while making the cake since no matter how good it will taste for others it will always tastes awful for me. but since i used almond milk and choca butter instead of coconut butter, i was actually able to enjoy the cake with everyone else! even my father who hates anything vegan loved this recipe!

    Reply
  34. Anna says

    May 31, 2020 at 2:16 am

    5 stars
    Thank you for the recipe. It’s great!!! So yummy

    Reply
    • Vegan Richa Support says

      May 31, 2020 at 4:59 pm

      So glad you enjoyed it!

      Reply
  35. Sonia says

    June 9, 2020 at 4:17 am

    Hi
    Do you add the flours to the blender or mix them into a bowl and add the liquid to it?

    Reply
    • Vegan Richa Support says

      June 9, 2020 at 12:18 pm

      In a blender, add non dairy milk, sugar, maple, vanilla, nut butter and oil and blend until the sugar and nut butter are mixed in.
      Then to the blender – Add the flours, baking powder, baking soda, salt and pulse for 2 to 3 seconds, Pulse twice to combine well into a smooth batter. Alternatively, combine the flours, baking powder, baking soda and salt in a bowl and pour the blended nut butter milk mixture into the bowl. Mix to make a smooth batter.

      Reply
  36. Fey says

    June 25, 2020 at 3:20 am

    Hey Richa,

    What could I use instead of the coconut oil for the gaze?
    I’m gonna try this recipe 🙂

    Reply
    • Vegan Richa Support says

      June 25, 2020 at 11:32 am

      The coconut oil is optional so you can just omit it.

      Reply
      • Fey says

        June 25, 2020 at 1:10 pm

        Thanks soo much! And I would like to use dates instead of thethe coconut sugar, you think this would work ?

        Reply
  37. Theresa says

    July 13, 2020 at 12:20 pm

    5 stars
    This cake is a favorite in my home. It’s hard to find desserts that are vegan and this easy. Plus the ingredients are staples in my pantry. I make many of your other recipes as well!! Thank you!

    Reply
    • Vegan Richa Support says

      July 13, 2020 at 12:59 pm

      Awesome! Thank you for the kind review!! 🙂

      Reply
  38. Ananda says

    August 24, 2020 at 12:33 am

    Hi Richa! Thanks for the recipe

    I subbed white flour for atta. The cake came out a bit dense. Should I add less flour next time, or more milk?

    Reply
    • Richa says

      August 24, 2020 at 3:47 am

      Less flour as atta absorbs more moisture than all purpose

      Reply
  39. Mei says

    September 8, 2020 at 7:25 am

    Hi there this looks great! Do you have any measurement conversions if im turning this into a circular cake?? Thanks!

    Reply
    • Vegan Richa Support says

      September 9, 2020 at 8:10 pm

      the same measurements if you’re using the 9″ round pans just check for doneness when a toothpick comes out clean

      Reply
  40. Ketaki Pathak says

    October 1, 2020 at 12:26 pm

    5 stars
    Works well!!! Loved it 🙂

    Reply
  41. Tess says

    October 9, 2020 at 7:06 pm

    Made this tonight and it turned out amazing!! Used cashew butter, soy milk, and regular flour. It was perfect!! Thank you for such a great recipe!

    Reply
    • Richa says

      October 9, 2020 at 10:13 pm

      Awesome

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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