Best Vegan Potato Cake Recipe for Delicious Plant-Based Treats

There’s something universally comforting about potatoes. Whether mashed, roasted, or fried, they always seem to hit the spot.

But have you ever tried them in cake form? Enter the vegan potato cake – a savory, crisp-edged, and fluffy-centered delight that brings together the humble potato with the magic of herbs, spices, and a touch of creativity.

This recipe is a celebration of simple ingredients transformed into something special, perfect for breakfast, lunch, or as a hearty side. Whether you’re a seasoned vegan or just looking to add more plant-based options to your repertoire, these potato cakes will soon become a staple in your kitchen.

Ready to turn pantry basics into a show-stopping meal? Let’s dive in!

Why You’ll Love This Recipe

• Simple Ingredients: All you need are pantry staples and a few fresh herbs to create magic.
• Hearty and Filling: These potato cakes are satisfying enough for any meal, from breakfast to dinner.
• Crispy on the Outside, Fluffy on the Inside: The texture is absolutely irresistible.
• Versatile: Enjoy them on their own, or customize with your favorite add-ins and toppings.
• 100% Vegan & Gluten-Free Friendly: Perfect for a variety of dietary needs.
• Make-Ahead Friendly: Prepare in advance and reheat for a quick meal or snack.
• Kid-Approved: Even picky eaters love these savory cakes!

Ingredients

Equipment

• Large pot – for boiling potatoes
• Colander – for draining potatoes
• Potato masher or fork – for mashing
• Mixing bowls – for combining ingredients
• Non-stick skillet or frying pan
• Measuring cups and spoons
• Spatula – for flipping cakes
• Paper towels – for draining excess oil

Instructions

1. Prepare the potatoes:

   Peel the potatoes and cut them into even chunks. Place them in a large pot, cover with cold, salted water, and bring to a boil.

   Reduce heat and simmer for 15-18 minutes, or until the potatoes are fork-tender.

2. Drain and mash:

   Drain the potatoes thoroughly using a colander. Transfer to a mixing bowl and mash until smooth.

   Allow to cool for at least 10 minutes to avoid cooking the flour in the next step.

3. Sauté onions and garlic:

   While the potatoes cool, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until soft and translucent.

   Stir in the minced garlic and cook for another 30 seconds. Remove from heat.

4. Mix the dough:

   Add the sautéed onion and garlic, chopped parsley, chickpea flour, baking powder, salt, pepper, and smoked paprika to the mashed potatoes. Mix well.

   If the mixture feels too dry or crumbly, add non-dairy milk one tablespoon at a time until the mixture holds together when pressed.

5. Shape the cakes:

   With clean hands, scoop about 1/3 cup of the mixture and form into a patty, about 1/2 inch thick. Repeat until all the mixture is used (you should have 8-10 cakes).

6. Pan-fry the potato cakes:

   Heat the remaining 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Once hot, add the cakes in batches, being careful not to overcrowd the pan.

   Cook for 3-4 minutes per side, or until golden and crispy. Transfer to a plate lined with paper towels to drain excess oil.

7. Serve warm:

   Garnish with extra parsley or your favorite sauce. Serve immediately for best texture.

Tips & Variations

• Cheesy Twist:
  Add 2 tablespoons of nutritional yeast to the mix for a subtle cheesy flavor.
• Spice it Up:
  Try adding a pinch of cayenne, curry powder, or cumin for a unique flavor profile.
• Veggie Boost:
  Grate in some carrots, zucchini (squeeze out excess water), or even finely chopped spinach for added nutrition and color.
• Make Ahead:
  Prepare and shape the cakes ahead of time. Store in the fridge (uncooked) for up to 24 hours; cook just before serving.
• Oil-Free Option:
  Bake the cakes on a parchment-lined baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crisp.
• Herb Swap:
  Experiment with dill, chives, basil, or cilantro for a fresh twist.

“For a gluten-free version, make sure to use chickpea flour or a certified gluten-free blend. The result is just as delicious and holds together beautifully!”

Nutrition Facts

Nutrition values are approximate and will vary based on the size of your cakes and any optional add-ins.

Serving Suggestions

• Breakfast: Pair with sautéed greens, avocado, and a drizzle of vegan sriracha mayo for a hearty start to your day.
• Lunch: Serve alongside a crisp salad or stuff into a pita wrap with fresh veggies and tahini sauce.
• Dinner: Enjoy as a side with roasted veggies, your favorite vegan protein, or alongside a bowl of Costco Vegan Mushroom Stew.
• Party Appetizer: Make mini cakes and serve with vegan sour cream, salsa, or chimichurri as finger food.
• Brunch Board: Include these cakes on a vegan brunch platter with dips, olives, fruit, and some savory pastries like these Cheese Pennies (use vegan cheese to keep it plant-based).

“These potato cakes are a blank canvas – top with vegan yogurt, hot sauce, or your favorite pickles for endless delicious possibilities!”

Conclusion

There you have it – the best vegan potato cake recipe that’s crispy, fluffy, and full of comfort. Whether you’re making these for a cozy family brunch, meal prepping for the week, or serving them up as a party appetizer, you’ll find endless ways to enjoy these golden cakes.

The best part? They’re endlessly adaptable, using whatever herbs and spices you have on hand or packing in extra veggies for a nutrition boost.

If you loved these potato cakes, don’t forget to check out some of our other creative plant-based recipes like the hearty Collard Green Casserole or go sweet with our Chocolate Heaven Cake for dessert.

Cooking vegan has never been more satisfying or delicious. So grab your potatoes and get frying – happy cooking!

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