• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » dessert

    Vegan Chocolate Layer Cake for One. No Bake!

    Published: Mar 23, 2015 · Modified: Jul 30, 2018 by Richa 61 Comments

    Jump to Recipe   Print Recipe

    This Vegan Chocolate Layer Cake with Ganache is made on stove top and not baked in an oven! It comes together within minutes, is moist and decadent. soy-free, palm oil free. Vegan Soyfree Recipe.  Jump to Recipe   

    Vegan Chocolate Layer Cake | Vegan Richa

    You know Summer is eventually… eventually going to be here sometime and it will be too hot to start up the oven to bake up a chocolate cake. That’s when you can make this Chocolate Layer Cake for 1 or 2 in a pan! Or you can make it now. 🙂

    This cake can served with the layers of ganache or frosting as a delicious dessert or serve the layers as breakfast pancakes. Super fun, quick and easy. A silky smooth ganache makes this is decadent treat. Use a nut butter chocolate frosting for variation. 

    This recipe makes two small 3 layer Chocolate cakes! Share or not :). The cakes or pancakes are lightly sweet and the ganache helps adds a more chocolate and sweet to the over cake for a great balance. This cake is soy and palm oil free with cocoa butter based chocolate. 


    Vegan Chocolate Layer Cake with Ganache, made on stove top and not baked in an oven! It comes together within minutes, is moist and decadent | VeganRicha.com #vegan #chocolate #cake

    Vegan Chocolate Layer Cake with Ganache, made on stove top as pancake and not baked in an oven! It comes together within minutes, is moist and decadent | VeganRicha.com #vegan #chocolate #cake

    So moist and perfect!

    More Chocolate things from the blog. 

    • Vegan Almond Butter Blondies with Chocolate Chips
    • Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar
    • Chocolate Chip Cookie, Date Caramel Brownie Bars
    • Gluten free Vegan Chocolate Chip Cookies
    • Vegan Pumpkin Brownies

    Vegan Chocolate Layer Cake | Vegan Richa

    Steps:

    Make the cake batter. Heat a thick bottom skillet over medium heat. Place a cookie cutter on the skillet. Spray oil on the cutter and bottom. Pour a layer of batter in the cookie cutter. Cover and cook for 3 to 5 minutes. 

    Vegan Chocolate Layer Cake | Vegan Richa


    You want to add a thin layer of batter, else the pancake will rise over the cookie cutter. The cookie cutter trick inspired from Brandi’s tall pancakes. 

    Vegan Chocolate Layer Cake | Vegan Richa

    Once the edges start to look dry, using tongs, loosen the cookie cutter and remove. 

    Vegan Chocolate Layer Cake | Vegan Richa

    Flip the pancake and cook for another 2 to 3 minutes. 

    Vegan Chocolate Layer Cake | Vegan Richa

    Once the pancakes are ready, make your ganache or frosting. Layer the pancakes with enough ganache or frosting per layer.  Pictured Ganache.

    Vegan Chocolate Layer Cake | Vegan Richa

    Even out over the entire layer cake if you like. Chill for 15 minutes or longer and serve. 

    Vegan Chocolate Layer Cake | Vegan Richa

    Recipe Card

    Print Recipe
    4.88 from 8 votes

    Vegan Chocolate Layer Cake. No Bake!

    This Vegan Chocolate Layer Cake with Ganache is made on stove top and not baked in an oven! It comes together within minutes, is moist and decadent. soy-free, palm oil free.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: chocolate layer cake, no bake chocolate cake
    Servings: 3
    Calories: 735kcal
    Author: Vegan Richa

    Ingredients

    Dry

    • 1/2 cup (87 g) spelt or whole wheat pastry flour
    • 1/2 cup (62.5 g) unbleached all purpose flour
    • use my gf pancake mix to make these gluten-free , instead of the spelt and all purpose flours above
    • 1/3 cup (28.67 g) cocoa powder
    • 1 tsp baking powder
    • 1/4 tsp (0.25 tsp) baking soda

    Wet:

    • 3/4 cup (183 ml) non dairy milk
    • 2 tablespoons almond butter or other nut butter
    • 2 tablespoons oil or use applesauce
    • 1/4 tsp (0.25 tsp) salt
    • 1 tbsp flax seed meal
    • 1/3 cup (66.67 g) sugar add 1 tbsp more for sweeter
    • 1/2 tsp (0.5 tsp) vanilla extract
    • 1/2 tsp (0.5 tsp) lemon juice

    Ganache

    • 3 tablespoons coconut milk or almond milk
    • 3 tablespoons maple syrup
    • 3/4 cup (135 g) vegan chocolate chips

    Instructions

    • In a bowl, whisk all the dry ingredients and keep aside.
    • In another bowl, combine the non dairy milk, nut butter, oil, salt, flax meal, sugar and vanilla until well combined. Add in the lemon juice. Add the dry ingredient and mix into a smooth batter.
    • Heat a heavy bottom pan over medium heat. When the pan is hot, place a large cookie cutter over the pan. Spray oil on the pan and the cookie cutter. Pour batter into the cookie cutter to make a thin layer. Cover the pan with a lid, Cook for 3 to 4 minutes. Remove the cookie cutter using tongs or gloves. Flip the pancake and cook the other side for 2 to 3 minutes.Repeat for all the batter.
    • You can also make regular pancakes by pouring the batter on the pan and cooking for 3 to 4 minutes each side. Cool and then use the cookie cutter to cut them into similar size round shapes. The ones cooked in the cutter come out taller and fluffier.
    • Prepare your ganache or frosting. Spread over the pancakes and layer them as may as you would like. Serve!
    • Tips: You want to cook these pancakes at a slightly lower heat so as to not burn the bottom. The cookie cutters also help hold the moisture in the pancakes. Without the cutters the pancakes might be dry-ish when over cooked. This batter can also be baked into a cake. Bake in 8 inch pan for 30 to 35 minutes.
    • Ganache:
    • Heat the non dairy milk and maple syrup until just about smoking. Take off heat. Add the chocolate and let it sit for a minute. then whisk until all melted and smooth. Chill for 10 minutes then use.
    • Variation: Almond butter chocolate frosting: Melt 1 cup semi sweet chocolate chips over a double boiler. Let it cool for a minute. Whisk in 1/2 cup almond butter and 1/4 cup powdered sugar until smooth. Add 1/2 tsp vanilla extract and 1 to 2 tablespoons non dairy milk for desired consistency and mix in. use.

    Notes

    To make ganache without nut butter, add 1/4 cup more non dairy chocolate and use.
    Nutritonal values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Chocolate Layer Cake. No Bake!
    Amount Per Serving
    Calories 735 Calories from Fat 315
    % Daily Value*
    Fat 35g54%
    Saturated Fat 12g75%
    Sodium 304mg13%
    Potassium 488mg14%
    Carbohydrates 93g31%
    Fiber 11g46%
    Sugar 53g59%
    Protein 12g24%
    Vitamin C 0.3mg0%
    Calcium 286mg29%
    Iron 7.2mg40%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Chocolate Layer Cake with Ganache, made on stove top and not baked in an oven! It comes together within minutes, is moist and decadent | VeganRicha.com #vegan #chocolate #cake

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on X (Twitter) Share on Email
    « Vegan Chickpea Noodles with Garlic Tomato Sauce
    Vegan Okonomiyaki – Cabbage Carrot Pancakes »


    ⭐️⭐️⭐️⭐️ 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

    Comments

      Leave a Comment and Rating Cancel reply

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

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Erik B

      February 15, 2021 at 6:26 am

      I “attempted” this the night before Valentines Day in hopes of presenting to my wife the next day. It was a disaster! On the first try, it wasn’t cooked enough and broke apart when trying to flip it. On the second try, I let it cook longer and the bottom ended up with a blackened, burned bottom. Threw it all in the compost and went to bed.
      I so wanted this to work. So next morning I made another batch, put the 4 cookie cutters in a 9”x13” pan and half filled them with batter, baked 20 min at 350f, and they came out perfect!!!
      Another winner, Richa!

      Reply
      • Richa

        February 15, 2021 at 6:34 am

        Oh no! I am glad you figured out another way and it worked out!! Yay

        For the pancakes you have to cook them at a lower heat and make them not too thick or tall. It takes a couple of tries to figure out the times. But the baking seems like a better more successful way!

        Reply
    2. Sandhya Vivek

      July 25, 2020 at 3:25 pm

      5 stars
      Your recipes are yet to fail me! I didn’t have nut butter or flaxseed and used coconut oil and curd in their places. I also made it as an one layered stovetop skillet cake! The cake was so moist and decadent and was ready to eat within 30 minutes. Thank you for these amazing recipes..

      Reply
      • Vegan Richa Support

        July 26, 2020 at 11:46 am

        wow!! thank you for popping by. That’s wonderful!!

        Reply
    3. Mb

      May 16, 2020 at 4:10 pm

      5 stars
      Thanks for posting the single recipe. I ended up baking in an oven and this makes two large single serving sizes. This cake was fabulous!

      Reply
      • Richa

        May 16, 2020 at 5:25 pm

        Awesome

        Reply
    4. Sarah

      April 26, 2017 at 2:44 pm

      Hi. I don’t have a cookie cutter so I’d like to make the cake version in the pan. How can I stop the cake sticking to the pan? Or do you have an idea of a substitute for a cookie cutter?

      Reply
      • Richa

        April 27, 2017 at 2:21 pm

        anything that is a round ring and can be used at high heat should work. or use a small pan. A good non stick pan should not have a sticking issue

        Reply
    5. Emily

      April 20, 2017 at 7:06 pm

      5 stars
      We made this for dessert with double the ganache. My daughter helped me cook the cakes. All gone!

      Reply
    6. Mansi Jain

      December 13, 2016 at 3:31 am

      Can almond butter/nut butter be replaced with unsalted butter?

      Reply
      • Richa

        December 13, 2016 at 10:38 am

        nope, use more chocolate instead. See notes of the recipe

        Reply
    7. Anu

      September 18, 2016 at 12:49 pm

      Made this for breakfast and I added some zucchini, carrots and blueberries to the batter. I made sure they were pureed before I added them. The result was incredible and my kids gobbled them up in 3 minutes flat!

      Reply
      • Richa

        September 19, 2016 at 1:27 pm

        yay!

        Reply
    8. Shobha

      June 18, 2016 at 12:06 pm

      This looks interesting.. I’m tempted to try the recipe but I’m afraid the cake might turn out to be very dry without help from the ganache. Correct me if I’m wrong.

      Reply
      • Richa

        June 18, 2016 at 5:14 pm

        Hi Shobha,
        If you cook the pancakes in a cookie cutter and do not over cook, then they are very soft and moist. Without the cookie cutter, they tend to lose moisture quickly and can be like regular pancakes that will need a frosting or maple.

        Reply
    9. Ananya

      June 03, 2016 at 10:21 pm

      Hey Richa, I was wondering what I could use as a substitute for maple syrup since we don’t get any where I live.

      Reply
      • Richa

        June 04, 2016 at 9:44 am

        any other syrup like agave or jaggery syrup

        Reply
    10. pralinesloth

      March 15, 2016 at 1:59 pm

      are you kidding me? this is BRILLIANT!! looking forward to trying this very soon:-)

      Reply
    11. Jacquie

      March 07, 2016 at 3:26 pm

      For the ganache, I do not have coconut milk. But I have coconut cream. Would that work? Or does any other nut milk work the same? Thanks!

      Reply
      • Richa

        March 07, 2016 at 11:28 pm

        yes coconut cream will work. The ganache might be thicker and might not need chilling or need just a few minutes. use it as soon as it is your preferred consistency.

        Reply
    12. Jaleria Rivera

      August 09, 2015 at 4:47 pm

      How many calories are in these?

      Reply
      • Richa

        August 09, 2015 at 4:57 pm

        i dont know. you can plug the recipe into an online calorie counter to find the nutritional analysis.

        Reply
    13. Vidya

      April 15, 2015 at 5:50 am

      Hi richa! I wanted to use your GF pancake mix and i wasnt sure if that replaced all the dry ingredients. After making the GF pancake mix and mixing it with the wet ingredients i realised there was no cocoa in that so i added the cocoa. The resulting batter was very cookie dough like rather thAn pancake like. How should i be substituting the Gf mix?

      Reply
      • Richa

        April 15, 2015 at 10:03 am

        cocoa powder is also dry ingredient, so the total dry probably became more. In general different types of flours absorb different amounts of liquid. So if after any substitution, if the batter is too dry, add a bit more liquid ingredients such as non dairy milk to get the right consistency. If the batter is too thin, add a bit more flour ingredients. the gf batter also keeps thickening as it sits, while the regular batter doesnt change much. so if it thickens too much, you can add some more non dairy milk again.

        Reply
    14. kalpana dave

      April 08, 2015 at 7:01 am

      4 stars
      If we did not have a cookie cutter nor a heavy bottom pan and wanted to bake these, then at what temperature and how long.

      Reply
      • Richa

        April 08, 2015 at 10:33 am

        bake it at 365 degrees F for 30 to 35 minutes or until a toothpick from the center comes out clean.

        Reply
        • Richa

          April 08, 2015 at 10:33 am

          the time is for one or two 8 inch pans. for smaller pans, the baking time will be 25 minutes or so

          Reply
    15. Erla

      April 06, 2015 at 3:52 am

      This looks delicious! How large is the cookie cutter approximately? Just so I have any idea…

      Reply
      • Richa

        April 06, 2015 at 10:13 am

        i used 3.5 inch.

        Reply
    16. Rebecca

      April 05, 2015 at 1:15 pm

      I saw this cute idea of yours when you posted it, and I had been keeping it in the back of my mind. I was at the kitchen store yesterday, and when I saw round cookie cutters of the right size, I knew we had to try it. My almost-four year old was totally on board, so today we mixed up our usual pancake batter (Isa’s Puffy Pillow Pancakes) with slightly less baking powder, a bit more sugar, and cocoa powder. The cake layers turned out perfectly! My daughter spread raspberry jam and coconut milk whipped cream with coconut flakes between each layer, and we all sat down and had cake and tea together. Thanks for the fantastic idea. We had so much fun!

      Reply
      • Richa

        April 05, 2015 at 6:06 pm

        Awesome! so glad it was a fun evening!

        Reply
    17. The Vegan 8

      March 25, 2015 at 12:41 pm

      Richa, if I didn’t cook those pancakes myself I would never have believed it wasn’t an actual cake straight out of the oven….no lie..it was to die for! I made it this morning for my daughter and I and it was definitely PLENTY for the 2 of us, which was a huge bonus. I made 5 huge pancakes out of mine and it was so rich, fluffy and amazing. What a wonderful idea you came up with! Your recipes are always winners girl!

      Reply
    18. Poppy

      March 25, 2015 at 10:01 am

      5 stars
      Richa! This is insanely brilliant! I can’t wait to try it!!!

      Reply
    19. Lu

      March 25, 2015 at 7:20 am

      I think this is going to be my birthday cake!! It looks awesome!!
      Is there any way to subtitute the nut butter? Maybe more oil?

      Thanks!!

      Reply
      • Richa

        March 25, 2015 at 12:01 pm

        sure, use more oil.

        Reply
    20. IR

      March 24, 2015 at 5:16 pm

      This looks so tasty!! The cookie cutter is a great idea!

      Reply
    21. Caitlin

      March 24, 2015 at 9:24 am

      i love that this cake is actually pancakes! you are so clever. i can’t wait to see the shirts you want to design 😉

      Reply
    22. Anna

      March 24, 2015 at 4:39 am

      omg seriously!!!! This looks absolutely insane

      https://aspoonfulofnature.wordpress.com/

      Reply
    23. Nina

      March 24, 2015 at 3:00 am

      I really like this recipe! I don’t have cookie cutters, so I will have to buy some because I have to make this. Good idea to use them cutters for making burgers too. I made your red lentil bbq burger and I was really clumsy making them into nice even patties. Tonight I am baking your amaranth burger 😉

      Reply
    24. mia

      March 24, 2015 at 1:25 am

      This is SO COOL Richa! What a great idea. I’m going to make this soon 🙂

      Reply
    25. Jojo

      March 23, 2015 at 10:58 pm

      Wowza, this is kinda blowing my mind a little! I’m planning on spending summer living in a van so the idea that there’s a cute cake I can make on the stovetop is amazing. I can’t wait to give it a whirl.

      Reply
    26. Katie

      March 23, 2015 at 8:00 pm

      This is fantastic! As someone who hates turning the oven on as things either catch on fire or the smoke detector goes off every time I do, I’m always looking for creative ways to bake on the stovetop. This trick is amazing! I’m impressed Richa! 🙂

      Reply
    27. Nicole {VeganShowOff.com}

      March 23, 2015 at 7:26 pm

      Wow this looks so easy and so yummy! I would definitely not be sharing : ) This is a good reason to finally buy some cookie cutters too (I know, how sad I don’t own any cookie cutters yet, especially since I make my fair share of cookies lol)!

      Reply
      • Richa

        March 23, 2015 at 7:38 pm

        yep for a long time i dint have any cookie cutters either. now i use them for burgers and things too. perfect burger patties everytime!

        Reply
    28. Jessie Snyder | Faring Well

      March 23, 2015 at 4:52 pm

      This is just positively genious.

      Reply
    29. Cassie

      March 23, 2015 at 4:44 pm

      THIS. LOOKS. AMAZING.

      Reply
    30. Martin

      March 23, 2015 at 4:30 pm

      What a fantastic idea! Love the cookie cutter trick, but I have a problem; I can’t have chocolate.
      If I have chocolate my heart goes into a-fibrilation flip flops (irregular heart beat). It’s not life threatening but it’s annoying. So I was wondering if you had any ideas on applying this same little cake idea to say a yellow cake with another kind of frosting. Any ideas or comments will be greatly appreciated.
      Love what you do!

      Martin

      Reply
      • Richa

        March 23, 2015 at 4:42 pm

        you should be able to make any cake recipe which makes a smooth batter, with this recipe. try my spelt sponge cake. https://www.veganricha.com/2014/10/vegan-tiramisu-trifles-coco-whip.html
        for frosting you can make a simple nut butter frosting with peanut butter, some margarine, a bit of non dairy milk and sugar.

        Reply
        • Denise

          January 05, 2016 at 11:34 am

          I saw a vegan medjool date salted caramel recipe somewhere on the inter-webs that would be heavenly with a yellow cake 🙂

          Reply
          • Richa

            January 05, 2016 at 12:07 pm

            I have some on the blog too https://www.veganricha.com/?s=salted+date+caramel

            Reply
          • Raquel

            February 03, 2019 at 10:32 am

            5 stars
            I think it may have been from Mary’s Test Kitchen. She has a youtube channel and a blog and I remember that recipe. 🙂

            Reply
      • Vic

        April 06, 2015 at 12:13 am

        Try Carob powder ! The taste us like chocolate but doesn’t have a side effect 😉

        Reply
    31. June Burns

      March 23, 2015 at 2:34 pm

      What a neat idea! I’ll definitely have to try this. It looks like a deliciously chocolaty cake, very tasty 🙂

      Reply
    32. The Vegan 8

      March 23, 2015 at 1:55 pm

      Hey, that’s my cookie cutter pancake trick, lol! People always ask me how I get such tall, fluffy pancakes and the secret is a cookie cutter! So these are like heavenly chocolate pancakes, yum yum yum Richa! I want to lick my computer screen. 🙂 🙂

      Reply
      • Richa

        March 23, 2015 at 2:21 pm

        i was trying to remember where i had seen it first. i think i saw at your blog. and then saw it other places. 🙂 i’ll add your link. i know right. such tall pancakes, that are almost a cake!

        Reply
        • The Vegan 8

          March 23, 2015 at 5:32 pm

          Oh no girl, you don’t have to add my link at all! I was just saying that like “hey, we both do the pancake trick” lol! I hadn’t seen anybody else do it before, just seen like the kid cookie cutter shapes before, so I thought I’d try the large round ones to get that perfect shape and it really does make the best, fluffiest pancakes ever. I am totally going to make this…chocolate cake for breakfast??! Yes, please. They look heavenly! Love the chocolate frosting too. I think I’ll do them this weekend. 🙂

          Reply
      • Somer

        March 24, 2015 at 10:31 am

        5 stars
        Making these now! I actually have heart shaped “cookie cutter” type silicon pancake heart molds I was given a few years ago by a friend. So while this is a cool idea, I’m pretty sure it’s not a new idea! People have probably been using this trick for as long as there have been cookie cutters ❤️However, this is the first time I’ve seen them used to make an actual cake, which is genius!

        Reply
        • Annie

          March 24, 2015 at 10:48 am

          I think we can probably thank the Swedes or some other Scandinavian citizen(s) for pancake molds :-).

          Reply
          • The Vegan 8

            March 25, 2015 at 12:06 am

            Haha Annie! Well they are certainly smarter than me! By the way ladies, my comment wasn’t me claiming to come up with the idea at all, I just personally hadn’t seen it before and to ME, it was new in my mind, who knew there were actual pancake molds out there??!! Haha! I was simply saying to Richa how cool is it that she does the same thing! And I agree, doing pancakes as a no-bake cake is brilliant, this is Richa’s awesome mind!

            Reply
      • Emma

        May 26, 2015 at 4:11 pm

        Hi. Was curious as to what size cookie cutter you use. thanks!

        Reply
        • Richa

          May 26, 2015 at 4:19 pm

          I use a 3.5 inch cookie cutter. you can use 3.5 , 4 or 4.5 inch

          Reply

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa