Vegan Cake Yazdi (the Iranian Cupcake)

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A delicious vegan Iranian cupcake, with flavors of rosewater and cardamom.

Cake Yazdi comes from Yazd, a five thousand-year-old city located in the center of Iran. This city is capital of Yazd province and is known for its Persian sweets and Zoroastrian fire temples.

We previously posted our vegan Qottab recipe, which is also one of the desserts from Yazd. 

Why You’ll Love Vegan Cake Yazdi

• Cake Yazdi is like the traditional Western vanilla cupcake but with delicious flavors of cardamom and rosewater.
• These cupcakes are fluffy, light, and only slightly sweet.
• They are perfect for parties and even for school or after-school snacks.
• To make them sweeter, top the cupcakes with frosting instead of the traditional sesame seeds.

Ingredient Notes

You will need the following ingredients (full measurements are in the recipe card below):

• All-Purpose Flour
• Sugar
• Rosewater – You can get this on Amazon.
• Plain, Unsweetened Plant-Based Yogurt (I recommend Kitehill brand)
• Neutral Cooking Oil
• Ground Cardamom
• Baking Powder
• Sesame Seeds
• Egg Replacer (to replace two eggs)
  • We tested three (3) kinds of egg replacers for this recipe
    • Flax Seeds – This is a traditional egg-replacer, and it is nutrient rich. Combining 1 Tbsp. flaxseed with 3 Tbsp. water (let sit for 5 minutes), makes one (1) egg. It does leave black specks in the cupcakes. It also resulted in a denser cupcake, but still delicious.
    • Bob’s Red Mill Egg Replacer – This egg replacer is comprised of various kitchen staples such as baking soda and potato starch. It really does work very well and created light and fluffy cupcakes.
    • Aquafaba – This is a zero-waste option as it is the liquid in a can of chickpeas. One egg is three (3) Tablespoons of Aquafaba. This option, however, did not work very well in this recipe. The Yazdi cupcakes became more dense and chewy compared to the first two options. If using this option, whisk the aquafaba egg replacer until foamy.

You will also need the following equipment:

• Cupcake Baking Pan
• Cupcake Baking Cups (optional)

How to Make the Best Vegan Yazdi Cupcakes

Unlike most Persian recipes, this recipe is quite simple and quick. Full measurements and instructions are in the recipe card below.

• Prepare the egg replacer (for two eggs), and set aside.
• Combine the oil, sugar, plant-based yogurt, rosewater and cardamom.
• Add the egg-replacer.
• Combine the flour and the baking powder. Sift into the bowl with the wet ingredients.
• Add batter to a greased or paper lined cupcake pan, filling each cup 2/3 full.
• Top with sesame seeds.
• Bake for 25-30 minutes at 350 F.
• Let cool 10 minutes.

How to Serve Vegan Cake Yazdi

Cake Yazdi is traditionally served with a cup of Persian tea, but since they are only slightly sweet, they make a great school snack. They are also perfect for picnics and playdates.

To make these cupcakes sweeter or more festive, you can top them with a vanilla frosting (and add a hint of rosewater), instead of the traditional sesame seeds.

Did you make this recipe? Take a picture and tag me on Instagram @plant_basedpersian or share it on Pinterest!

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Vegan Cake Yazdi

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• Author: Plant-Based Persian
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegan

Print Recipe

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Description

A delicious Iranian cupcake with flavors of rosewater and cardamom. 

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup sugar
• 1/2 cup neutral cooking oil
• 1/2 cup plain, unsweetened plant-based yogurt (I recommend Kitehill brand)
• Egg Replacer for 2 eggs
  • Recommended: 2 Tbsp Bob Red Mill’s Egg Replacer combined with 4 Tbsp. water makes 2 eggs. Combine well and let sit for 1 minute.
    • See Recipe Notes on other egg replacers.
• 2 Tbsp rosewater
• 1 tsp ground cardamom
• 1 cup all-purpose flour
• 1 tsp baking powder
• Sesame seeds for topping

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Instructions

1. Preheat oven to 350 F. Grease a cupcake baking pan or use cupcake baking liners. 
2. Prepare the egg replacer. 
3. Combine the neutral cooking oil, plant-based yogurt, and sugar. 
4. Add the rosewater. Combine.
5. Add the egg replacer. Combine. 
6. Add the cardamom. Combine. 
7. Combine the flour and baking powder. Add to the wet ingredients, and mix. 
8. Fill each baking cup 2/3 full. Sprinkle the top with sesame seeds. 
9. Bake for approximately 25-30 minutes until slightly golden and toothpick comes out clean. 

Notes

• Flax Seeds – This is a traditional egg-replacer, and it is nutrient rich. Combining 1 Tbsp. flaxseed with 3 Tbsp. water (let sit for 5 minutes), makes one egg. It does leave black specks in the cupcakes. It also resulted in a denser cupcake, but it was still delicious.
• Bob’s Red Mill Egg Replacer – This egg replacer is comprised of various kitchen staples such as baking soda and potato starch. It really does work very well and created light and fluffy cupcakes.
• Aquafaba – This is a zero-waste option as it is the liquid in a can of chickpeas. One egg is three (3) Tablespoons of Aquafaba. This option, however, did not work very well in this recipe. The Yazdi cupcakes became more dense and chewy compared to the first two options. If using this option, whisk the aquafaba egg replacer until foamy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: Iranian/Persian

Keywords: Vegan, plant-based, egg-free, dairy-free, cupcakes, deserts, Iranian, Persian, Yazdi Cake, easy, rosewater