Site icon Plant-Based Persian

Vegan Cake Yazdi (the Iranian Cupcake)

Plant-Based Persian
Jump to Recipe·Print Recipe

Cake Yazdi is like the traditional Western vanilla cupcake but has delicious cardamom and rosewater flavors. This Iranian cupcake comes from the Yazd province, known for its delicious sweets. Our vegan Cake Yazdi is dairy-free and egg-free.

This page uses affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

Cake Yazdi comes from Yazd, a five-thousand-year-old city in the center of Iran. This city is the 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

Ingredient/Equipment Notes

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

You will also need the following equipment:

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.

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, top them with a vanilla frosting (and add a hint of rosewater) instead of the traditional sesame seeds.

Recipe Tips

  • Not all plant-based dairy alternatives are the same. I highly recommend the plain, unsweetened plant-based yogurt from Kitehill brand.
  • We did recipe testing with three kinds of egg replacers to replace the two eggs in a traditional recipe. While all were delicious, the fluffiest Yazdi cake was with the Bob’s Red Mill Egg Replacer.
    • 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.
    • 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.

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

“The environment is where we all meet; where we all have a mutual interest; it is the one thing all of us share.”
-Lady Bird Johnson

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Cake Yazdi muffins

Vegan Cake Yazdi

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

Description

A delicious Iranian cupcake with flavors of rosewater and cardamom. 

Ingredients

Units Scale
  • 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

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
Exit mobile version