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Vegan Cake Yazdi muffins

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Vegan Cake Yazdi

Recipe by Plant-Based Persian

A delicious Iranian cupcake with flavors of rosewater and cardamom. 

  • Total Time45 minutes
  • Yield12 cupcakes 1x
  • DietVegan

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

Find it online: https://plantbasedpersian.com/vegan-cake-yazdi-the-iranian-cupcake/