Black Eyed Pea Cake Recipe Vegan Made Easy and Delicious

Discover the delightful charm of a Black Eyed Pea Cake that’s completely vegan, wholesome, and packed with flavor! This unique recipe transforms humble black eyed peas into a savory, satisfying cake that’s perfect for a nourishing meal or a hearty snack.

Whether you’re vegan, vegetarian, or simply looking to try something new and nutritious, this black eyed pea cake blends the earthiness of beans with fresh herbs and subtle spices to create a dish that’s both comforting and exciting.

This recipe is straightforward, requiring simple ingredients and minimal fuss, making it ideal for beginners and seasoned cooks alike. Plus, it’s a fantastic way to incorporate more plant-based protein and fiber into your diet without sacrificing taste.

Get ready to impress your family and friends with a recipe that’s as healthy as it is delicious!

Why You’ll Love This Recipe

There are countless reasons to fall in love with this vegan black eyed pea cake. First, it’s incredibly nutritious, offering a great source of plant-based protein, fiber, and essential minerals.

It’s naturally gluten-free if you use gluten-free oats or flour, making it accessible for various dietary needs.

The texture is wonderfully moist and fluffy, with a crispy exterior that adds a pleasant contrast. This cake is also versatile — enjoy it warm or at room temperature, plain or with your favorite vegan sauces.

It’s perfect for meal prep, picnics, or a quick weekday dinner.

Finally, it’s a creative way to use black eyed peas beyond the typical stew or salad. This recipe encourages you to get a bit adventurous in the kitchen with flavors and textures, all while staying plant-based and healthy.

Ingredients

• 1 ½ cups cooked black eyed peas (or canned, drained and rinsed)
• ½ cup rolled oats (use gluten-free if needed)
• ¼ cup chickpea flour (for binding)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil or any neutral oil for frying
• Optional: 1 small jalapeño, finely chopped (for a spicy kick)

Equipment

• Food processor or blender
• Mixing bowls
• Measuring cups and spoons
• Non-stick skillet or frying pan
• Spatula
• Plate lined with paper towels (for draining)
• Knife and chopping board

Instructions

1. Prepare the flax egg: In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Stir and set aside for 10 minutes to thicken.
2. Pulse black eyed peas: Add the cooked black eyed peas to a food processor. Pulse a few times until they’re coarsely mashed but still have some texture. Avoid pureeing completely—you want some chunkiness.
3. Add oats and chickpea flour: Transfer the mashed peas to a mixing bowl. Stir in rolled oats and chickpea flour to help bind the ingredients.
4. Sauté aromatics: Heat 1 tablespoon oil in a skillet over medium heat. Add chopped onion, garlic, and jalapeño (if using). Cook until softened and fragrant, about 4-5 minutes. Let cool slightly.
5. Combine all ingredients: Add sautéed onion mixture, chopped parsley, flax egg, cumin, smoked paprika, salt, and pepper to the pea mixture. Stir thoroughly to combine. The mixture should be sticky but firm enough to shape.
6. Form cakes: Wet your hands slightly and shape the mixture into small cakes or patties, about 3 inches in diameter and ½ inch thick.
7. Cook the cakes: Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the cakes carefully—don’t overcrowd the pan. Cook for 4-5 minutes on each side or until golden brown and crisp.
8. Drain and serve: Remove the cakes and place them on a paper towel-lined plate to drain excess oil.

Tips & Variations

“For a gluten-free version, substitute rolled oats with gluten-free oats and ensure your chickpea flour is certified gluten-free.”

• Adding vegetables: Finely grated carrots or zucchini can be folded into the mixture for extra moisture and nutrition.
• Spice it up: Try adding chili powder or cayenne pepper for a spicier version.
• Herb swaps: Cilantro, dill, or chives can replace parsley to alter the flavor profile.
• Cooking method: For a healthier version, bake the cakes in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through.

Nutrition Facts

Serving Suggestions

This vegan black eyed pea cake pairs beautifully with a variety of accompaniments. Serve it atop a fresh green salad drizzled with a tangy lemon-tahini dressing for a light lunch.

For a heartier meal, place the cakes in a bun with vegan mayo, lettuce, tomato, and pickles to make a delicious sandwich. They also go well with your favorite dipping sauces such as vegan aioli, spicy sriracha, or a cooling cucumber yogurt dip.

Don’t forget to check out complementary plant-based recipes like our Costco Vegan Mushroom Stew Recipe for a cozy meal or our Collard Green Casserole Recipes for a nutrient-packed side dish.

Conclusion

The vegan black eyed pea cake is a versatile and nourishing recipe that brings a fresh take on traditional legumes. Its balance of textures and flavors makes it an irresistible dish for anyone looking to enjoy plant-based meals without compromising on taste or satisfaction.

With simple ingredients and easy steps, you can whip up these cakes any day of the week. They’re perfect for meal prepping, feeding a crowd, or simply enjoying a wholesome bite.

Plus, this recipe invites creativity—feel free to experiment with herbs, spices, and cooking methods to find your perfect variation.

Ready to explore more vegan delights? After trying this, you might want to explore our Chocolate Heaven Cake Recipe for dessert or the savory Chipotle Black Beans And Rice Recipe for a spicy side.

Happy cooking and enjoy your delicious, plant-powered meal!

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