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Vegan Spice Cake – Applesauce Spice Cake

December 1, 2018 By Richa 68 Comments

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Vegan Spice Cake. 1 Bowl Super Moist Spiced Applesauce Cake with tons of winter spice flavor and Vegan Cream Cheese Frosting. Vegan Nutfree Recipe. Glutenfree option.  Jump to Recipe 

Vegan Spice Cake. 1 Bowl Super Moist Spiced Applesauce Cake with tons of winter spice flavor and Vegan Cream Cheese Frosting. #Vegan #Nutfree #Recipe. Glutenfree option.#VeganRicha | VeganRicha.com

Holiday Baking Alert! This Moist Spice cake is all things delicious. Everyday Ingredients like Applesauce, cinnamon, ginger spices, flour, optional grated apple, some dried fruit such as dates and done.

This spice Cake needs 1 Bowl and needs minutes to put together. The cake is super delicious on its own. Top it with nuts or a streusel. The Spices develop even more flavor a day later. Use whichever spices you have. Add a vegan cream cheese frosting if you like. Make it into muffins or a loaf!

Vegan Spice Cake. Super Moist Spiced Cake with tons of winter spice flavor and Vegan Cream Cheese Frosting. #Vegan #Nutfree #Recipe. Glutenfree option.#VeganRicha | VeganRicha.com

More Fall Winter Cakes

  • Pumpkin Cake with Chocolate Pumpkin Frosting. 
  • Cinnamon Swirl Cake
  • Eggnog Pound Cake
  • Easy Coffee Cake – Cinnamon Streusel Cake
  • Peanut Butter Chocolate Marble Cake
  • Lemon blueberry pound cake

Gluten-free 

  • GF Cashew Butter Chocolate Marble Cake. 
  • Gluten-free Cinnamon Roll Bread yeast-free. 
  • GF Carrot Banana Bread – Also grain-free.
  • Sweet Potato Crumb Cake. GF

Vegan Spice Cake. Super Moist Spiced Cake with tons of winter spice flavor and Vegan Cream Cheese Frosting. #Vegan #Nutfree #Recipe. Glutenfree option.#VeganRicha | VeganRicha.com Vegan Spice Cake. Super Moist Spiced Cake with tons of winter spice flavor and Vegan Cream Cheese Frosting. #Vegan #Nutfree #Recipe. Glutenfree option.#VeganRicha | VeganRicha.com Vegan Spice Cake. Super Moist Spiced Cake with tons of winter spice flavor and Vegan Cream Cheese Frosting. #Vegan #Nutfree #Recipe. Glutenfree option.#VeganRicha | VeganRicha.com Vegan Spice Cake. Super Moist Spiced Cake with tons of winter spice flavor and Vegan Cream Cheese Frosting. #Vegan #Nutfree #Recipe. Glutenfree option.#VeganRicha | VeganRicha.com

Tips to bake a Moist Vegan Cake

  • Volume wet ingredients such as applesauce, pumpkin puree etc make amazing moist cakes. They also can tend to add more invisible moisture to the batter which can lead to gummy cakes. The batter will feel somewhat stiff because of these purees, but it still might need more dry to have the right amount to absorb the moisture and bake a fluffy cake. When in doubt add a bit more flour. See video for reference on how thick the batter should be.
  • This ratio is more of a problem when baking a loaf than if you bake the batter into muffins or a less height cake pan. If baking a loaf, you want the batter much more stiff. Add more flour until there is good resistance. 
  • If your cakes are drying out too much, they might need less baking time or need to cool under a thick kitchen towel. Thick frosting layer will help return moisture to the bake as it chills.

Vegan Spice Cake. Super Moist Spiced Cake with tons of winter spice flavor and Vegan Cream Cheese Frosting. #Vegan #Nutfree #Recipe. Glutenfree option.#VeganRicha | VeganRicha.com Vegan Spice Cake. Super Moist Spiced Cake with tons of winter spice flavor and Vegan Cream Cheese Frosting. #Vegan #Nutfree #Recipe. Glutenfree option.#VeganRicha | VeganRicha.com

Vegan Spice Cake. Super Moist Spiced Cake with tons of winter spice flavor and Vegan Cream Cheese Frosting. #Vegan #Nutfree #Recipe. Glutenfree option.#VeganRicha | VeganRicha.com
Print Recipe
5 from 14 votes

Vegan Spice Cake with Cream Cheese Frosting

Vegan Spice Cake. 1 Bowl Super Moist Spiced Applesaucec Cake with tons of winter spice flavor and Vegan Cream Cheese Frosting. Vegan Nutfree Recipe. Glutenfree option
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American, Vegan
Keyword: apple spice cake, applesauce spice cake, spice cake recipe
Servings: 9 pieces
Calories: 194kcal
Author: Vegan Richa

Ingredients

  • 1 tablespoon flax seed meal
  • 1/4 cup (62.5 ml) of water
  • 1.5 - 1.75 cups (187.5 g) of flour , (I use 3/4 cup spelt/whole wheat and 3/4 cup+ all purpose), see Notes for glutenfree
  • 1/3 cup (73.33 g) brown sugar , or coconut sugar. (2 tbsp more for sweeter)
  • 1/2 tsp (0.5 tsp) salt
  • 1.5 tsp baking powder
  • 1/4 tsp (0.25 tsp) baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp (0.25 tsp) ground cardamom
  • 1/4 tsp (0.25 tsp) ground cloves
  • 1/4 tsp (0.25 tsp) nutmeg
  • 1/3 cup (49 g) chopped dates or other dried fruit or cranberries
  • 3/4 cup (183 g) applesauce ( I use lightly sweetened)
  • 1/4 cup (56 ml) oil
  • 1 tsp vanilla , optional
  • 1/3 cup (42.67 g) grated apple or carrot or zucchini , optional - Grate, lightly squeeze in a paper towel to remove exess moisture before using

Instructions

  • Grease or line a cake pan or brownie pan(8 by 8 inch). Preheat the oven to 360 F (185 C)
  • Mix the flax seed meal with water and set aside. In a large bowl combine 1.5 cups of flour, sugar, salt, baking powder, baking soda, sugar, cinnamon, ginger, cardamom, cloves and nutmeg. Whisk well. Fold in the dates.
  • Add the applesauce, flax seed mix, oil and vanilla if using. Mix to just about combine into a slightly stiff mixture. (Mix in grated apple if using). If batter is not stiff add flour 1 to 2 tbsp at a time and mix it. Transfer the batter in a prepared cake pan and spread it using a spatula.
  • Bake for 30-35 minutes or until a toothpick from the enter comes out clean.( 20-22 mins for muffins, 45 to 50 mins for a loaf). 
  • Cool the cake for 5 mins and then remove from the pan. Mix a tablespoon of maple syrup with 1 tsp of water and brush it all over the cake. Frost with frosting of choice once the cake is cooled.
  • Optional Vegan Cream Cheese Frosting: Mix 6 oz vegan cream cheese(store bought or homemade, see homemade option in notes), a good pinch of salt and 1/4 cup maple syrup until smooth. Taste and adjust flavor, sweet with a tbsp of sugar if needed.
  • To Store: Just the cake can be stored in a covered container on the counter for upto 2 days. With the frosting, it needs to be refrigerated if not getting consumed in a couple of hours. Refrigerate them separately for upto 4 days.

Video

Notes

Gluten-free: To make this gluten-free, Mix 1/2 cup rice flour, 1/4 oat flour(or other glutenfree flour), 1 cup almond flour, 1/4 cup potato starch. Use 1 1/2 cup of the flour and add more as needed and bake into brownie pan or cupcakes.
 
Oil-free:  Use 2 tbsp non dairy milk and 1 tbsp applesauce.
 
Maple Syrup: If using maple syrup or date syrup instead of sugar, use 1/3 cup maple syrup and reduce applesauce to 1/2 cup.
 
Homemade Vegan Cashew Cream Cheese: Blend 1/2 cup cashews (that have been soaked for an hour then drained), 1 teaspoon or more lemon juice, 1/4 teaspoon salt with a few tbsp of water until creamy.
 
Nutrition is for 1 piece

Nutrition

Nutrition Facts
Vegan Spice Cake with Cream Cheese Frosting
Amount Per Serving
Calories 194 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 169mg7%
Potassium 174mg5%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 5IU0%
Vitamin C 0.2mg0%
Calcium 53mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Cake Recipes, dessert, holiday Tagged With: vegan, video



⭐️⭐️⭐️⭐️ 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. janet says

    December 1, 2018 at 5:12 pm

    5 stars
    What can zi substitute for the oil?

    Reply
    • Timesaflyin says

      December 1, 2018 at 6:48 pm

      I am wondering the same thing. One substitution I have noted is prune puree as an oil replacer in a recipe: If the recipe calls for 1 cup of oil, use 1/2 cup of the puree. I have made this:

      Combine 1 cup prunes and 2/3 cup water in a small saucepan and bring to a boil. Lower heat to medium-low, cover and simmer until very soft, about 10 minutes.

      Carefully transfer prune mixture to a food processor and purée until smooth.

      The purée will keep refrigerated in an airtight container for up to 3 days or in the freezer for up to 3 months.

      I think the puree would compliment this spice cake too. Maybe someone else can give us their ideas.

      Reply
      • Richa says

        December 2, 2018 at 12:32 am

        i just added the oilfree option in the notes.

        Reply
    • Richa says

      December 1, 2018 at 7:53 pm

      2 tbsp non dairy milk and 1 tbsp more apple sauce will work

      Reply
      • Timesaflyin says

        December 2, 2018 at 5:10 pm

        Thanks.

        Reply
    • Suenitha says

      December 2, 2018 at 3:38 am

      5 stars
      Applesauce,any idea to make it by own?im not sure where to get this in my country.

      Reply
      • Richa says

        December 2, 2018 at 11:17 am

        its just cooked apples that have been mashed/blended. You can chop and cook them and then mash or blend into a thick puree and then cook for 15 mins or so to thicken https://www.geniuskitchen.com/recipe/quick-homemade-applesauce-no-sugar-added-201473

        Reply
  2. Romy says

    December 1, 2018 at 7:58 pm

    Amazing recipes!
    I too was wondering if I could up the applesauce or something to replace the oil…
    -Thanks

    Reply
    • Richa says

      December 2, 2018 at 12:31 am

      1 tbsp applesauce and 2 tbsp non dairy milk or yogurt instead of the oil

      Reply
  3. amanda williams says

    December 1, 2018 at 8:25 pm

    what are the dimensions of the pan?

    Reply
    • Richa says

      December 1, 2018 at 8:29 pm

      8 by 8 inch

      Reply
  4. Elysia says

    December 1, 2018 at 10:32 pm

    Can I use anything else in exchange for potato starch for gluten free version? I’ve got tapioca starch and rice starch.

    Reply
    • Richa says

      December 2, 2018 at 12:27 am

      tapioca should work.

      Reply
  5. Courtney says

    December 2, 2018 at 6:06 am

    This looks simple and yummy! So there’s no sugar in the Cream Cheese frosting? Is it sweet?

    Reply
    • Richa says

      December 2, 2018 at 1:04 pm

      1/4 cup maple syrup adds enough sweetness.you can taste and add a few tbsp powdered sugar for sweeter frosting.

      Reply
      • Courtney says

        December 2, 2018 at 1:45 pm

        Thanks! I overlooked that ingredient 😉

        Reply
        • Claudia says

          December 4, 2018 at 9:41 am

          i was wondering the same thing, it looked like the cashew cream was only with soaked cashews and lemon juice… i was like hm – not sure how that will taste on the cake 🙂

          Reply
          • Richa says

            December 4, 2018 at 10:42 am

            the cream cheese is not sweet, but the frosting is sweet with the maple syrup 🙂 i’ll bold the frosting so its clearer

  6. JENNIFER MONIELLO says

    December 2, 2018 at 6:09 am

    Can I use maple syrup in place of sugar?

    Reply
    • Richa says

      December 2, 2018 at 1:04 pm

      yes, reduce applesauce to 1/2 cup

      Reply
  7. Donna says

    December 2, 2018 at 7:27 am

    Richa, I am just loving all your recipes! Love all the options and substitutions provided. If I were to make these into cupcakes what temperature for oven and approximately how long to bake?

    Reply
    • Jeff says

      December 2, 2018 at 12:40 pm

      360° (which is unusual, but it’s in step 1 to preheat the oven to that temp). You never want to put a cake into a cold oven, a preheated oven helps the leavening.

      Reply
    • Richa says

      December 2, 2018 at 1:03 pm

      20 to 22 mins at 360 F. Same as muffins as mentioned. Check at 20 mins with a toothpick from the center

      Reply
  8. Bobi says

    December 2, 2018 at 9:41 am

    If I sub date syrup for the sugar would that work?

    Reply
    • Richa says

      December 29, 2018 at 10:54 pm

      yes, add a bit less applesauce depending onthe date syrup amount

      Reply
  9. Traci says

    December 3, 2018 at 10:04 am

    5 stars
    For the second time in three weeks, one of your recipes popped into my Facebook feed at the exact time I needed it!

    I make a spice cake for my husband’s birthday every year, but the recipe I’d been using had more sugar and more oil then I like to use. Your recipe is perfect. We like it so much that I’m making another one to take to a holiday gathering this week.

    My frosting was more like a glaze, but it really added to the cake.

    I posted the photo on Instagram (@lakevillaguatemala).

    Reply
    • Richa says

      December 3, 2018 at 10:20 am

      awesome!! the thickness would depend on the cream cheese consistency. You can chill it for a bit to thicken and then spread it.

      Reply
      • Traci says

        December 3, 2018 at 11:14 am

        The cream cheese was homemade, per the recipe. It chilled overnight, but was still quite thin.

        Reply
        • Richa says

          December 3, 2018 at 3:40 pm

          ah yes the cashew version is thinner. you can use less water to blend for thicker.

          Reply
  10. Ashley Morgan says

    December 4, 2018 at 6:15 pm

    How long will this keep for? And, does it need to be refrigerated? Thank you!

    Reply
    • Richa says

      December 4, 2018 at 6:34 pm

      Just the cake will be fine outside in a covered container for upto 2 days. with the frosting, it needs to be refrigerated if not getting consumed in a couple of hours. You can refrigerate them separately for upto 4 days

      Reply
  11. Cassie Autumn Tran says

    December 6, 2018 at 8:49 am

    Snack cakes usually turn into a meal for me, because I can polish off 3 slices easily, if not more, haha! The glorious spices are just perfect for this time of the year. I cannot wait to start baking as many cookies and cakes this year!
    Also, I really love the baking tips you incorporated into the introduction of your post! Never would I have thought to cool a loaf using a wet kitchen towel to cover it. I think that really does help retain moisture! Same with how important it is to take ratios into account. I always thought that oat flour was naturally gummy, but I think my recipes just used too much applesauce or butternut squash puree! I’ll have to return to those recipes and see if adjusting ratios helps with textural quality!

    Reply
    • Richa says

      December 6, 2018 at 11:00 am

      yes, its hard to evaluate the batter as the purees make it stiff, but they actually have a lotmore moisture to bake out.

      Reply
  12. Sr says

    December 7, 2018 at 2:51 am

    Can your mango muffin recipe be converted to apple muffin recipe by switching mango purée to applesauce?

    can u taste the apple flavor or is the taste mainly of the spices?

    Reply
    • Richa says

      December 7, 2018 at 10:29 am

      use this recipe batter to make the muffins. Bake for 20-22 mins. In this cake, the spices are pronounced. Use half or less of the amount. For a stronger apple flavor, add some grated apple and maybe dress with reduced applesauce. (reduce a cup for 15-20 mins with some maple/sugar so its more of a thick glaze).

      Reply
  13. Gayathri says

    December 7, 2018 at 10:12 am

    5 stars
    Dear Richa:

    My nine year old daughter made this cake all by herself using your recipe. It is super yummy…
    We also made many batches of the pumpkin truffles!!!

    Much love to you for all your vegan recipes and making life truly celebratory!

    Hugs and love from my daughter and myself…

    gayathri

    Reply
    • Richa says

      December 7, 2018 at 10:26 am

      thats so awesome!! I am so happy that she made it by herself! yay!

      Reply
  14. Bella Marin says

    December 10, 2018 at 10:37 am

    Do you think I could possibly do without the chopped dates or dried fruit as I do not have any in my house! Haha

    Reply
  15. Bajan mum says

    December 16, 2018 at 11:35 am

    5 stars
    I just made this, this evening and the family ate it for dessert. It is a resounding success with ahh’s and Mmm’s happening with every bite.
    I baked it in a loaf pan with no problems, the mixture was thick as it should have been and I made my own applesauce as the UK’s version of supermarket applesauce leaves a lot to be desired.
    Thank you for an awesome recipe. It’s going on my awesome cakes repertoire 💙

    Reply
    • Richa says

      December 16, 2018 at 12:48 pm

      yay! awesome!

      Reply
  16. Diana Burgess says

    December 27, 2018 at 7:02 pm

    Hi Richa, can I use almond flour or meal and not use the combination of gluten free flours? Maybe add more applesauce. How long can you keep coconut, rice, or other gluten Free flour?

    Reply
    • Richa says

      December 29, 2018 at 1:35 am

      you can use 4:1 almond flour and potato starch( ie. 1/4 cup potato starch for every 1 cup almond flour). You will need some starch hold it together.

      Reply
  17. Sr says

    January 30, 2019 at 5:21 am

    Can you please share the brand of the applesauce that you used? Can I use unsweetened applesauce? How much extra sugar would I need to add to the recipe?

    Also, can this be made in a donut pan? In general, what are the differences between cake, loaf, muffin and donut batters?

    Reply
    • Richa says

      January 30, 2019 at 11:40 am

      Any applesauce will work. with unsweetened, just add 2 tbsp more sugar. Yes you can makeit into donuts. Bake for 18 mins
      Muffin batters are slightly stiff, cake batter(depends on the type), are more flowy, loaf batter for vegan loafs should be stiff and thick, donuts will usually have yeast and consistency varies

      Reply
  18. Anju says

    September 18, 2019 at 4:40 pm

    Hello Richa,
    Can chocolate frosting be used on this cake?

    Reply
    • Richa says

      September 18, 2019 at 7:53 pm

      Yes!

      Reply
  19. Daniela says

    October 9, 2019 at 5:40 am

    Can I use a Springform?

    Reply
    • Richa says

      October 9, 2019 at 12:24 pm

      yes

      Reply
  20. Erin says

    October 23, 2019 at 5:59 pm

    I like to get bashed over the head by spices in bread, and so after trying it as written, I increased the cinnamon and ginger to 1.5 teaspoons each, and a “heaping” 1/4 tsp of the other spices. I also increased the applesauce to 1 cup and decreased the oil by half.

    I also add 1/2 cup chopped walnuts to the dry ingredients.

    SO GOOD!!! The texture is great, and the bread is super tasty if you make it exactly as is… but for me, the addition of nuts and extra spice made this my new favorite treat.

    Reply
    • Erin says

      October 23, 2019 at 6:02 pm

      5 stars
      (Oh just btw I didn’t add the dates: just not my thing! I only mention in case it affects the texture.)

      Reply
    • Richa says

      October 23, 2019 at 10:23 pm

      awesome! that much spice should definitely have a hit!

      Reply
  21. Anna says

    October 29, 2019 at 11:16 am

    5 stars
    Love this cake. I omitted the frosting, and made it with 1/2 cup all purpose flour, 1/2 oat flour, and 3/4 cup of almond flour and it was amazing. It was also oil free and used maple syrup. The substitutions at the bottom of the recipe were on point. It was so good. Just what I was wanting, and the crowd loved it too. Definitely on the list to make again!

    Reply
    • Richa says

      October 29, 2019 at 11:23 am

      awesom!

      Reply
  22. Ravjot says

    December 11, 2019 at 5:19 pm

    5 stars
    A really wonderful recipe ….
    came out so well … everyone loved it . It is just awesome !!
    I used almond flour along with , and next I will try the oil free option .
    Thank you so much for posting

    Reply
  23. Shilpa Acharya says

    December 13, 2019 at 5:04 pm

    5 stars
    Looks yummy n I really want to give it a try this weekend but am just a novice in baking
    How many apples would I need in the applesauce? I.e how many to get a 3/4 cup?
    Also any other alternatives to flax seed meal? I don’t seem to have them at home 🙁

    Reply
    • Richa says

      December 20, 2019 at 11:52 am

      applesauce is made with cooked apples. just use any online recipe tomake the applesauce then measure it out.

      Reply
  24. Ally says

    January 19, 2020 at 6:29 am

    5 stars
    Delicious! Omitted the sugar all together and it is still plenty sweet for us. Using for my daughters first birthday cake. Thank you for the recipe!

    Reply
  25. Carolyn. says

    March 29, 2020 at 4:50 am

    5 stars
    I stumbled on your recipe with a Google search and made the oil-free suggestion and also the (homemade) cream cheese icing. I followed the directions exactly (with the optional shredded apple) …and Wow! I don’t even like spice cake, but my husband does and I made it for his birthday! It was delicious and I served it with a scoop of vegan Amaretto Gelatto. (If I could attach a photo, I would…) I am going to subscribe to your website…thank you for a great oil-free vegan recipe!

    Reply
    • Richa says

      March 29, 2020 at 10:47 am

      thanks!

      Reply
  26. Kristy says

    May 18, 2020 at 6:26 am

    5 stars
    I made this recipe for my wedding anniversary early this month and we both loved it! I made it GF with a combination of flours that were available to me at home (1/2 cup King Arthur AP GF, 1/2 cup almond, 1/2 cup oat – like I said, a hodgepodge of what I had) and it turned out perfect! I will be making this again very soon!

    Reply
    • Vegan Richa Support says

      May 18, 2020 at 1:06 pm

      excellent!! great to hear, thank you

      Reply
  27. Claudia says

    May 20, 2020 at 10:41 pm

    5 stars
    So Delicious! I made it with the cashews for the icing…perfect amount of sweetness.

    Reply
    • Vegan Richa Support says

      May 21, 2020 at 11:35 am

      So glad you enjoyed this!

      Reply
  28. Sheila says

    August 29, 2020 at 9:57 pm

    5 stars
    Great flavor, easy to make.

    I used a Vitamin for the cream cheese and the quantity of the ingredients were too small to blend effectively with my blender. Would you let me know if I’m not doing something correctly or re-test the cream cheese portion of the recipe, please?

    Reply
    • Vegan Richa Support says

      August 30, 2020 at 10:35 pm

      thanks Sheila. you mean vitamix, right? and do you mean the Homemade Vegan Cashew Cream Cheese, not the frosting right? sometimes i use a thin, long spatula to remove things in small portions or you could try a mini food processor.

      Reply
      • Sheila says

        August 30, 2020 at 10:57 pm

        Yes, autocorrect 🙂 Vitamix. And yes the homemade cashew cream cheese. Thx

        Reply
  29. Sam says

    November 22, 2020 at 4:00 pm

    How many cupcakes or muffins will this recipe yield? Also what can be substituted for the dates or dried fruits?

    Reply
    • Vegan Richa Support says

      November 24, 2020 at 1:35 pm

      24 cupcakes! and you can just omit the dried fruit or a butterscotch chip would be nice with the spice

      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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