Tag Archives: vegan

Vegan Pumpkin Cupcakes with Chocolate Rose Frosting



These beauties are soft, spongy and moist with that dash of luscious chocolaty awesomeness at the top. Mmmmmmmmmmmm…


They are extremely healthy (unlike a conventional cupcake). Made with whole wheat flour and unrefined cane sugar.  Egg-free, dairy-free and absolutely delectable, you won’t even miss these ingredients I assure you.


I’m always looking for ways to make recipes healthier. This recipe is my nani’s pumpkin cake recipe which I used to gobble during my whole summer vacation at Dehradun.


I swapped the eggs with flax eggs which added omega-3s and the refined flour and sugar were replaced by whole wheat flour and jaggery.


The main ingredient of the frosting is cashews, which you can’t even taste over the cocoa and rose flavors. It’s unbelievably creamy and worth indulgence. Also a way to add protein, potassium and manganese in your dessert instead of empty calories.



Vegan Pumpkin Cupcakes with Chocolate Rose Frosting

Prep time Cook time Total time
20 mins 35 mins 55 mins

Vegan Pumpkin Cupcakes with Chocolate Rose Cashew Frosting. Spongy, moist cupcakes with a luscious and fluffy fosting.

Category: Desserts, Snacks, Vegan
Serves: 6 cupcakes



      For Cupcakes

    • 1 Cup Whole Wheat Flour
    • 1 1/2 tsp Baking Powder
    • 1 tsp Baking Soda
    • 1/2 tsp Cinnamon
    • 4 tbsp Organic Cane Sugar
    • 1/2 cup Canola Oil
    • 1 tbsp vinegar
    • 1/2 tsp Vanilla Extract
    • 1/2 cup Soy Milk
    • 1/2 cup Pumpkin pureed
    • 2 flax eggs
      For Frosting

      • 2 cup Cashews, soaked 5-6 hours in water
      • 1 tsp Ground Dried Red Roses
      • 3 tbsp Cocoa
      • 1 Medjool Date, soaked in water, pitted
      • 1 tsp rose water
      • 1 tbsp Honey
      • 1/2 cup Soy milk
      • Pinch Salt
      • 1/2 tsp Vanilla Extract



      1. Make 1 flax egg by taking 1 tbsp ground flax seeds and 3 tbsp water and letting rest for 5 minutes. This recipe calls for 2 flax eggs so take 2 tbsp ground flax seeds and 6 tbsp water.
      2. Mix all the dry ingredients of the cupcakes in a large bowl.
      3. Add the pumpkin and other wet ingredients in a blender and blend till smooth.
      4. Pour the wet ingredients in the dry ingredients and mix to form a thick batter.
      5. Line the muffin tray with some oil and pour in the mixture.
      6. Bake in a preheated oven at 176°C (347°F) for 30-35 minutes till toothpick comes out clean.
      7. For the frosting, add all the ingredients except soy milk in a blender and blend.
      8. Add the soy milk 1 tbsp at a time and blend till desired consistency is reached, I used 1/2 cup. Chill in fridge for 1-2 hours.
      9. Frost the cupcakes through a piping bag, decorate with sprinkles and rose petals!


Healthy Vegan Cashew and Coconut Burfi


A vegan burfi, that doubles up as an energy bar, sounds amazing right.

Did I mention it is tremendously easy to make and and has simple ingredients which you will easily find at your home since it’s the festive season.

Happy Diwali guys! I know the feeling when your house is filled with sugar filled sweets during the this time and you are trying to eat healthy. I present to you this healthier version of the kaju and nariyal burfi (cashew and coconut burfi) which I’m sure you’ll love because it has cashew butter in it!


Now where do I get me some cashew butter?

You know what? You can make your own nut butters at home. And they are absolutely delicious! They make recipes creamier, healthier, vegan-er, and filled with protein and healthy fats. This link will take you to my nut butters recipe, all it requires is roasted nuts of your choice and a blender. And it keeps in the fridge for months!

Please do not use any other nut butters other than cashew for this recipe as this works best with these ingredients. And if you do make it, please let me know how it turned out!


Cashews contain great amounts of potassium and magnesium. They lower blood pressure, protect against the loss of muscle mass and make bones stronger, isn’t that the best thing you’ve heard all day!

Jaggery also called Gur in hindi, is a healthier alternative to refined sugar. It is unrefined sugar obtained from unprocessed, raw sugar cane juice. If you don’t have this don’t freak out, use the same amount of brown sugar or honey instead.


You’ll be surprised at how easy and insanely delicious this is.

Enjoy these soft and velvety burfis that I fooled my family into thinking were traditional milk and sugar filled ones ones. If you like it share or leave a comment below I would love to hear from you. Do put our tag #zestfulhealth on instagram if  you make it for a healthier and guilt free sweet tooth.


Healthy Vegan Cashew and Coconut Burfi

Prep time Cook time Total time
5 mins 10 mins 15 mins

This vegan burfi recipe doubles up as an energy bar, is rich in proteins and healthy fats and does not compromise on the taste.

Category: Vegan, Desserts, Guilt Free
Serves: 4



  • 1 whole Coconut, shredded
  • 1 cup Cashew Butter
  • 2 tbsp Quick Cooking Oats, grinded
  • 2 tbsp Jaggery/Gur
  • 1/2 tsp Cinnamon Powder
  • 1/2 tsp Cardamom Powder
  • 1/4 tsp Ginger Powder
  • Pinch of Nutmeg


  1. Shred the fresh coconut flesh in a blender.
  2. Make a water bath and melt your cashew butter, do not put it over direct heat.
  3. After it has melted a bit, add the oats and jaggery/honey, cook for 5 minutes.
  4. Take a plate and spread out a thin layer of extra virgin coconut oil on it so that the mixture doesn’t stick and Level out the mixture on it.
  5. Put it into the fridge for about an hour or two to firm up a bit. Cut into pieces and satisfy your sweet tooth!

* Store in air tight jars and refrigerate for 2-3 months.

Homemade Healthy Nut Butters

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If you’ve never made nut butters at home, you’re missing out! Once you make these real butters you’ll never want to go and get the store bought artificial ones. Here is a recipe for homemade, preservative free nut butters which do not have any added oil or sugar in it! Just the sultry awesomeness of peanuts, almonds and cashews.


Nut butters are generally considered pretty healthy but people often overlook the amount of added sugar and unnecessary oils they are adding to their bodies with the commercially sold products. Nuts are naturally rich in proteins and healthy fats and adding extra oil and sugars to them doesn’t really make sense to me and just takes away from the natural flavor nature has bestowed us with.

These nut butters easily replace cream in sauces, soups and gravy and add a depth and dimension to the flavor and texture of the food. They are absolutely delicious on their own but also make great companions with fruit or some honey on toast, they are luscious and absolutely worth indulgence.

Extremely easy to make and require just the nuts, an oven and a blender. If you don’t have an oven you can also roast them in a pan on low heat without any oil, moving them around till they are golden-brown.

Then all you have to do is let them cool and transfer to a blender and blend them for 4-5 minutes on medium speed scraping off the edges every minute or so.

Let’s so this.


First blend looks like this.


The oils are starting to bind everything together.


Oh yeah! The sacred spiral.


Your luscious beauty is ready!


I will be using these fabulous nut butters in many of my future recipes as they are extremely healthy and rich in good fats and high in proteins.  I’ve been making these since a few months following this recipe. But I’ve found that just roasted nuts work exceptionally well on their own, because they are too glorious already to be added any sugar or oil to. I do add a little Himalayan pink salt to bring out their natural flavors. Okay enough said, go and make this awesomeness.New one 2


Homemade Nut Butters

Prep time Cook time Total time
15 mins 15 mins 30 mins

Homemade nut butters from scratch without any additional sugar or oils.

Category: Gluten Free, Breakfast, Condiments, Vegan
Serves: 4

new one2


  • 2 cups Peanuts
  • 2 cups Almonds
  • 2 cups Cashews
  • 1/2 tsp Pink Salt, for each batch
  • 2 tbsp honey, for each batch (optional)



  1. Toast the babies in separate batches in a 175°C (347°F) preheated oven for 5 to 10 minutes or until golden. If you don’t have an oven you can also roast them in a pan without any oil, moving them around continuously till they are golden-brown.
  2. Then all you have to do is let them cool and transfer to a blender and blend them for 6-7 minutes on medium speed scraping off the edges every minute or so.
  3. Add 1/2 teaspoon Himalayan pink salt to every batch of 2 cup nuts. I like using this salt in most of my recipes but you can replace it with rock salt if you want.


* Store in air tight jars and refrigerate for 2-3 months.