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    Home » dessert

    Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb Cake

    Published: Oct 22, 2017 · Modified: Nov 27, 2017 by Richa 69 Comments

    Jump to Recipe   Print Recipe

    Vegan Gluten free Coffee Cake – Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe. 

    Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  | VeganRicha.com

    After a couple of batches of the delicious Pumpkin Pecan Crumb Coffee Cake, I tried out this a gluten-free version. This Sweet potato version uses almond and rice flours, sweet potato puree and a similar pecan crumb liberally spiced with pumpkin pie spices and cardamom. 

    It is soft, moist, spiced, lightly sweet and perfect fall snack, dessert or breakfast! And you cannot tell that is it gluten-free! I also like the sweet potato version for a lovelier flavor profile and a break from all the pumpkin. It has a deeper caramelized kind of flavor and a beautiful crumb texture. Serve these warm cake bars topped with whipped coconut cream and sprinkle of pumpkin spice to everyone gf or not!

    Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  | VeganRicha.com

    Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  | VeganRicha.com

    If you make to make this crumb cake with regular flour, use this Pumpkin Crumb Cake recipe which uses regular flour. Replace the pumpkin puree with sweet potato. 

    More fall baking

    • One bowl Pumpkin Bread
    • Sweet Potato Pie Bars.
    • 1 bowl pumpkin cream cheese muffins
    • Sweet Potato Blondies. GF
    • Pumpkin Pecan Crumb Coffee Cake.

    Mix the dry in a bowl. Mix in the wet ingredients in another. Mix the crumb ingredients in a small bowl with your hands until crumb like and set aside. 

    Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  | VeganRicha.com

    Mix the wet into the dry to make thick batter. 

    Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  | VeganRicha.com


    Spread into a parchment lined pan. Sprinkle the crumb mixture all over and bake.

    Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  | VeganRicha.com

    Smells heavenly! I use different spice combinations in the crumb. Just pumpkin pie spice, just cinnamon, cinnamon + cardamom, chai spice (that has cinnamon, ginger, cardamom, black pepper), pumpkin pie spice + cardamon. Use less or more to preference.

    Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  | VeganRicha.com

    You can easily sub pumpkin puree for the sweet potato. I use sweet potato puree from a can which is a thinner puree compared to sweet potato mash that you might get after boiling or baking the sweet potato. Similarly pumpkin puree consistency also differs by brand. The consistency of the batter shouldn’t be too runny. Adjust with additional tbsp or more of rice flour or non dairy milk if needed.

    The oil can be subbed by smooth and drippy almond butter or other nutbutter. 

    Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  | VeganRicha.com

    Do try this sweet potato crumb cake and let me know how it turned out! If you make it, please consider rating it and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veganricha

    Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  | VeganRicha.com

    Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  | VeganRicha.com
    Print Recipe
    4.88 from 16 votes

    Vegan Gluten free Coffee Cake - Sweet Potato Pecan Crumb Cake

    Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe. Makes 8 by 8 inch brownie pan
    Prep Time5 mins
    Cook Time45 mins
    Total Time50 mins
    Course: Dessert
    Cuisine: Gluten-free, Vegan
    Servings: 9
    Calories: 321kcal
    Author: Vegan Richa

    Ingredients

    Dry:

    • 1/2 cup (79 g) white rice flour or brown rice flour
    • 1/4 cup (40 g) potato starch
    • 3/4 cup (84 g) almond flour
    • 2 to 3 tsp pumpkin pie spice , or add or 1 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves
    • 1.5 tsp baking powder
    • 1 tbsp flax seed meal
    • 1/4 tsp (0.25 tsp) salt

    Wet:

    • 3/4 cup (7.41 oz) Sweet potato puree (I use canned)
    • ¼ cup (2.84 oz) maple syrup
    • 2  to 3 tbsp (2 to 3 tbsp) sugar
    • 1 tsp apple cider vinegar
    • 3 tbsp oil
    • 1/2 tsp (0.5 tsp) vanilla extract

    Crumb:

    • 3 tbsp almond flour
    • 3 tbsp oat flour or use other gluten-free flour
    • 4 tbsp sugar (I use 2 tbsp coconut and 2 tbsp cane sugar)
    • 1/2 cup pecans
    • a few drops of vanilla extract
    • 1/4 tsp (0.25 tsp) salt
    • 1/2 tsp (0.5 tsp) cinnamon or chai spice or pumpkin pie spice
    • 2.5 tbsp refined coconut oil or organic safflower oil

    Instructions

    • In a bowl whisk all the dry ingredients really well. In another bowl mix the wet ingredients and mix to combine well.
    • Fold in the dry into the wet until mixed. Let the mixture sit to hydrate for 5 minutes. Meanwhile line the pan with parchment or grease. Preheat the oven to 350 degrees F.
    • Transfer the stiff batter into the prepared pan. Even it out using a spatula.
    • Mix all the ingredients under crumb until the mixture sticks to form fat crumbs. Add more oil if needed. Spread the crumb mixture on top of the batter evenly.
    • Bake for 45 to 50 minutes or until toothpick from the center comes out almost clean.
    • Remove from pan after 5 minutes then let cool for another 15 mins before slicing. Serve as is or topped with whipped coconut cream or vegan ice cream. 

    Notes

    I use sweet potato puree from a can which is a thinner puree compared to sweet potato mash that you might get after boiling or baking the sweet potato. Similarly pumpkin puree consistency also differs by brand. The consistency of the batter shouldn't be too runny. Adjust with additional tbsp of rice flour if needed, or  a tbsp or more non dairy milk.
    Sub pumpkin puree to make Pumpkin crumb cake.
     
    Nutrition is 1 of 9 slices

    Nutrition

    Nutrition Facts
    Vegan Gluten free Coffee Cake - Sweet Potato Pecan Crumb Cake
    Amount Per Serving
    Calories 321 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 4g25%
    Sodium 142mg6%
    Potassium 307mg9%
    Carbohydrates 35g12%
    Fiber 3g13%
    Sugar 15g17%
    Protein 4g8%
    Vitamin A 4485IU90%
    Vitamin C 4.7mg6%
    Calcium 94mg9%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  | 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! ⭐⭐⭐⭐

    Reader Interactions

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    1. Ady

      March 05, 2022 at 3:43 pm

      5 stars
      I made these with canned pupmkin cause its what I had and it was So Good!!! The bars only lasted 3 days in my house (they were that yummy). I plan to make these again soon.

      Reply
      • Vegan Richa Support

        March 06, 2022 at 10:01 am

        wow; thanks Ady

        Reply
    2. Darlene

      November 02, 2020 at 5:45 am

      5 stars
      Sooo good. I used canned pumpkin and subbed a mix of tapioca and arrowroot for the starch. I added dried cranberries and candied ginger. The bottom was moist and dense and the topping sweet and crunchy. I highly recommend the recipe! Thanks Richa.

      Reply
      • Richa

        November 02, 2020 at 7:21 am

        Awesome

        Reply
    3. Rachna

      October 20, 2020 at 12:29 pm

      Hi
      The only starch I have is tapioca starch. Can I use that instead of potato starch?
      Thanks.

      Reply
      • Richa

        October 20, 2020 at 12:34 pm

        Yes

        Reply
    4. Patricia Aguilar

      October 20, 2020 at 7:44 am

      Can you use white, or wheat, or spelt flour?

      Reply
      • Richa

        October 20, 2020 at 10:08 am

        Use this recipe https://www.veganricha.com/vegan-pumpkin-coffee-cake-with-pecan-crumb/

        Use sweet potato purée in it. Direct subs between Glutenfree and regular flours don’t always work so I usually have separate regular flour and Glutenfree flour recipes .

        Reply
        • Jennie

          November 20, 2021 at 12:56 pm

          What can I sub for potato starch?

          Reply
          • Vegan Richa Support

            November 22, 2021 at 6:12 pm

            a half half mix of any other starches will work. for eg corn + tapioca

            Reply
    5. Danielle

      August 29, 2020 at 7:04 am

      Can I sub GF oat flour or GF all purpose flour in place of the rice flour??

      Reply
      • Richa

        August 29, 2020 at 7:08 am

        Yes

        Reply
        • Danielle

          August 29, 2020 at 7:21 am

          Thanks for your quick response!

          Reply
    6. lisa Gee

      January 21, 2020 at 9:25 pm

      5 stars
      Made it. Loved it. Used tapioca and arrowroot instead of potato starch. Will make again. Thank you ❤️

      Reply
      • Richa

        January 22, 2020 at 12:06 pm

        Thanks!

        Reply
    7. Iga

      October 31, 2019 at 9:40 am

      5 stars
      I made it yesterday and it’s amazing! Tastes better today. I used arrowroot flour instead of rice flour and fresh pumpkin (previously baked) – great results!!! THANK YOU SO MUCH.

      Reply
      • Richa

        October 31, 2019 at 11:06 am

        awesome!

        Reply
    8. candace

      November 16, 2018 at 12:13 am

      5 stars
      I baked this- apparently a full year later- and it was awesome!!! i added cardamom & grated fresh nutmeg since i was out of pumpkin pie spice. I also used half millet/half rice for the grain flour. Was a really successful result. Thank you for posting!

      Reply
      • Richa

        November 16, 2018 at 4:25 am

        yum

        Reply
    9. Stephanie

      December 19, 2017 at 9:15 am

      5 stars
      Delicious! Just pulled this out of the oven, and it’s perfect! Per Richa’s suggestion, I substituted Bob’s Red Mill 1:1 Baking Flour for the rice flour, potato starch, almond flour mix, using 1 1/2 cups Bob’s, and 1/2 cup almond flour. Also added a big sprinkle of cardamom to the dry ingredients and to the topping.
      Thanks for the recipe 😊

      Reply
      • Richa

        December 19, 2017 at 12:19 pm

        Awesome! cardamom always makes everything tastier!

        Reply
      • WannaBeBakerMama

        December 23, 2020 at 8:36 pm

        So if we use Bobs or another gf all purpose floyr blend then do we not need potato starch at all? Sorry I just wanted to confirm so I don’t mess it up. Thanks much!

        Reply
    10. Carol

      November 11, 2017 at 12:33 pm

      Mmmm yummy. I have made this twice. Since I don’t use extra oil in my cooking, I subbed creamy raw almond butter in both the wet and the crumb topping, as I do with all your recipes that call for oil. It’s so rich and good. I cut into squares and freeze. Then just take out a couple each night for dessert or over a cup of tea in the morning..’ so delicious like all your recipes. I make em all! Thank you again for sharing your wonderful self!

      Gassho

      Reply
      • Richa

        November 12, 2017 at 11:24 am

        Awesome! Thanks for the details about using almond butter!

        Reply
      • WannaBeBakerMama

        December 28, 2020 at 2:49 pm

        5 stars
        I made the mistake of using a 8×8 round pan, I think a square would be better. I also used all purpose gf flour instead of rice flour. Mine didn’t rise like it should have but was still tasty. Hopefully will turn out better at my next attempt.

        Reply
    11. Marion

      October 31, 2017 at 7:49 am

      5 stars
      This was sooooooooo delicious!! I’ve made it twice! I am having an issue with the rise. I have fresh baking powder so I know that’s not the problem. It rises a little around the edges but not at all throughout the rest of the cake. Any ideas on what might be cause in this?

      Reply
      • Richa

        October 31, 2017 at 9:47 am

        hmm, maybe the cake is rising during the baking and settling towards the end? Check 5-10 minutes before to see how it is rising during baking. gluten-free cakes rise less than regular cakes, but it seems like yours is rising on the edges. If it is rising in the middle during baking and then settling down afterwards, it might have some extra moisture and you might need a bit of extra flour, or add a 1/2 tsp xanthan gum in the dry mix for extra hold.

        Reply
        • Marion

          November 03, 2017 at 1:36 pm

          I’ll try that out, thanks!

          Reply
      • Donna

        November 20, 2021 at 11:17 am

        Sounds great cant wait to make it, I have almost everything but ??? What can I use instead of apple cider vinegar, lemon? or Can I just leave it out?
        Can I use coconut butter instead of oil??

        Reply
        • Vegan Richa Support

          November 22, 2021 at 6:27 pm

          regular vinegar is fine – not lemon. and (melted) coco butter will be fine

          Reply
    12. Ella

      October 26, 2017 at 6:06 am

      5 stars
      Yum! Great recipe.
      I substituted tapioca for the potato starch, and rice syrup for the maple syrup. I used a freshly baked sweet potato (baked whole with the skin on at 200*C).
      It turned out great! I don’t think it should be called a coffee cake though.. It’s perfect with a masala chai!

      Reply
      • Richa

        October 26, 2017 at 10:36 am

        yay! lol yes its definitely a chai cake. so good with a hot cup of masala chai.

        Reply
    13. Cindy

      October 26, 2017 at 1:27 am

      4 stars
      Looks delish! I am going to try this one out this weekend! Such lovely photos of your recipes, it is a shame you don’t include them on the “print” pdf. Please consider adding them for those of us that like a photo of the item on the recipe we save. 🙂
      Keep up the lovely work. I love the Vegan Richa cookbook I received!!

      Reply
      • Richa

        October 26, 2017 at 10:38 am

        oh, thats odd, i thought i had added that option with the print. Maybe something got reset on the widget. Let me add that back.

        Reply
      • Richa

        October 26, 2017 at 11:02 am

        fixed! thanks for letting me know. Sometimes things just go to default setting with certain backend updates. Let me know whenever things on the website behave differently or if you need a change. its usually just a setting here and there.

        Reply
    14. Emily

      October 24, 2017 at 10:36 am

      5 stars
      I used canned sweet potato and they came out perfectly! Love the cardamom in there. It adds a deeper newer fall flavor.

      Reply
      • Louise Mitchell

        October 24, 2017 at 11:00 am

        5 stars
        What cardamom? Didn’t see that in the recipe. Did you add to the cake or the crumble? And how much. Really like this recipe, so want to get it perfect and serve at Thanksgiving! And that sounds like a great addition!

        Reply
        • Emily

          October 24, 2017 at 11:13 am

          I used chai spice in the crumb. that has cardamom. Cardamom, cinnamon, nutmeg, ginger. Added a good pinch more of cinnamon. I think you can use pumpkin spice and add some cardamom for a similar flavor.

          Reply
    15. Louise Mitchell

      October 23, 2017 at 11:25 pm

      5 stars
      I made this yesterday. It was very tasty. I used fresh sweet potato mash (microwaved it). The resulting dish was tasty but a little dry and I think that was from the sweet potatoes, which were likely not as moist as the canned sweet potatoes. I am going to try again but will add a little applesauce to the sweet potato mash to loosen it up a bit. I think it will be perfect then!

      Reply
      • Richa

        October 23, 2017 at 11:58 pm

        Yes, apple sauce or some non dairy milk to get more of puree and then add the dry. You can drizzle some a sweet potato caramel or some icing to add moisture when serving

        Reply
    16. Kaye

      October 23, 2017 at 8:45 pm

      Can I use regular flour in this recipe?

      Reply
      • Richa

        October 23, 2017 at 8:58 pm

        Use this recipe which uses regular flour. It is a similar crumb cake. Use sweet potato puree instead of pumpkin https://www.veganricha.com/2017/09/vegan-pumpkin-coffee-cake-with-pecan-crumb.html

        Reply
        • Kate Whorton

          October 23, 2017 at 9:16 pm

          Thanks for the speedy response☺

          Reply
    17. Patricia

      October 23, 2017 at 5:55 am

      Can you buy potato starch. I have never heard of it.

      Reply
      • Richa

        October 23, 2017 at 9:49 am

        yes you can. online or in some stores. https://www.amazon.com/Bobs-Red-Mill-Potato-24-ounce/dp/B004VLVCGU/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1508777355&sr=1-4&keywords=potato+starch

        Reply
    18. Louise Mitchell

      October 22, 2017 at 8:38 pm

      4 stars
      Hey Richa,
      Where are the pecans in the recipe?? I just added about 2/3 chopped into the crumb topping. Did I miss something?

      Reply
      • Richa

        October 23, 2017 at 4:07 pm

        oops yes, it got missed. They are in the crumb 1/2 cup or more. Updated. Hope it turned out well!

        Reply
    19. Carol

      October 22, 2017 at 7:56 pm

      Where do the pecans come in?

      Reply
      • Richa

        October 22, 2017 at 10:08 pm

        oops. added then. 1/2 cup or more in the crumb

        Reply
    20. Liz

      October 22, 2017 at 4:58 pm

      any substitutions for potato starch?

      Reply
      • Richa

        October 22, 2017 at 6:21 pm

        a half half mix of any other starches will work. for eg corn + tapioca

        Reply
        • Liz

          October 23, 2017 at 3:21 pm

          would arrowroot starch work?

          Reply
          • Richa

            October 23, 2017 at 3:28 pm

            I would do a half half mix of starches if not potato starch. so arrowroot + corn or tapioca.

            Reply
    21. Cassie Autumn Tran

      October 22, 2017 at 4:55 pm

      A sweet potato coffee cake…that’s VEGAN?! Oh my, this is too perfect!

      Reply
    22. Kathleen Houlihan

      October 22, 2017 at 4:24 pm

      Any possible sub for potato starch? Nightshade sensitivity.

      Reply
      • Richa

        October 22, 2017 at 4:57 pm

        a half half mix of any other starches will work. for eg corn + tapioca

        Reply
        • Kathleen Houlihan

          October 22, 2017 at 8:03 pm

          Thank you! Looking forward to trying it!

          Reply
    23. Lindsay

      October 22, 2017 at 4:12 pm

      Looks delicious!! Thoughts on subbing Bob’s Red Mill 1:1 Baking Flour for the rice flour, potato starch, almond flour mix?

      Reply
      • Richa

        October 22, 2017 at 4:56 pm

        I wouldnt substitute out all of the almond flour as it helps hold the cake top. So maybe a 1/2 cup almond flour and rest bobs 1:1

        Reply
        • Lindsay

          October 24, 2017 at 3:41 pm

          Thank you for the quick response!

          Reply
    24. Laura

      October 22, 2017 at 3:58 pm

      drool, Any other possible sub for almond flour? Sensitivity to almond only – no other nuts in the family…..

      Reply
      • Richa

        October 22, 2017 at 4:55 pm

        cashew flour? just blend up cashews in a blender with 1 to 2 tbsp starch until it is a fine meal

        Reply
        • Laura

          October 22, 2017 at 9:46 pm

          Can you explain “1 to 2 starch”. I am sorry I don’t understand.

          Reply
          • Richa

            October 22, 2017 at 10:10 pm

            1 to 2 tbsp starch

            Reply
            • Laura

              October 23, 2017 at 7:19 am

              5 stars
              Thank you SO SO much. I am so excited about this fall recipe as I love pumpkin and miss baked goods doing whole foods.

    25. Bridget

      October 22, 2017 at 2:47 pm

      Hi Richa,
      May I sub pumpkin puree for the sweet potato, (equal amount)?
      Thank you.

      Reply
      • Richa

        October 22, 2017 at 3:03 pm

        yes you can. I will add a note for that. It might take additional few minutes depending on the pumpkin puree consistency as some purees are more moist/liquid than others.

        Reply
        • Bridget

          October 23, 2017 at 6:53 am

          Okay, I’ll bear that in mind. Thankyou for your prompt response.????

          Reply

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