Black Eyed Peas Cake Recipe Vegan Made Easy and Delicious

Looking for a unique, nutritious, and delicious vegan cake that will surprise your friends and family? This Black Eyed Peas Cake is an innovative twist on traditional desserts that incorporates wholesome legumes into a moist, flavorful treat.

Black eyed peas aren’t just for savory dishes or New Year’s luck—they make an excellent base for baked goods, adding protein, fiber, and a subtle earthiness that pairs perfectly with warm spices and natural sweeteners.

This cake is naturally vegan, gluten-free if you choose, and uses minimal processed ingredients. It’s perfect for anyone looking to explore plant-based baking or simply wanting a healthier alternative to sugary cakes.

Whether you’re serving it for a casual afternoon tea or a special occasion, this recipe is sure to become a favorite in your repertoire. Plus, it’s easy to prepare, requiring simple tools and pantry staples.

Why You’ll Love This Recipe

Black eyed peas provide a fantastic source of plant protein and fiber, making this cake not just tasty but nourishing. The texture is delightfully moist and tender, with a subtle nuttiness complemented by warm spices like cinnamon and nutmeg.

This recipe is 100% vegan, free from eggs, dairy, and refined sugars. Instead, it uses natural sweeteners and flax egg as a binder, making it suitable for many dietary needs.

It’s also gluten-free if you opt for gluten-free flour, allowing inclusivity without sacrificing flavor or texture.

Additionally, this cake can be customized easily with your favorite add-ins such as nuts, dried fruits, or vegan chocolate chips. It’s a conversation starter and a nutritious dessert all in one!

Ingredients

• 1 1/2 cups cooked black eyed peas (drained and rinsed if canned)
• 1 cup oat flour (or gluten-free all-purpose flour)
• 1/2 cup almond flour
• 1/2 cup coconut sugar (or brown sugar)
• 1/4 cup unsweetened applesauce (acts as a moisture booster)
• 1/4 cup coconut oil, melted
• 1/3 cup plant-based milk (almond, soy, oat, etc.)
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• Optional: 1/2 cup chopped walnuts or pecans, 1/3 cup raisins or vegan chocolate chips

Equipment

• Food processor or blender (for pureeing black eyed peas)
• Mixing bowls
• Measuring cups and spoons
• Whisk and spatula
• 9-inch round cake pan or loaf pan
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan lightly with coconut oil or line it with parchment paper for easier removal.
2. Prepare the flax egg: In a small bowl, combine the ground flaxseed with water. Stir well and let it sit for about 10 minutes until it thickens.
3. Puree the black eyed peas: Place the cooked black eyed peas in a food processor or blender. Blend until smooth and creamy, scraping down the sides as needed.
4. Mix the wet ingredients: In a large mixing bowl, combine the pureed black eyed peas, coconut sugar, melted coconut oil, applesauce, plant-based milk, vanilla extract, and the prepared flax egg. Whisk until well combined and smooth.
5. Combine dry ingredients: In a separate bowl, sift together oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
6. Fold dry into wet: Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Avoid overmixing to keep the cake tender.
7. Add optional mix-ins: If using, fold in chopped nuts, raisins, or vegan chocolate chips.
8. Pour batter into pan: Transfer the cake batter evenly into your prepared pan and smooth the top.
9. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
10. Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely before slicing.

Tips & Variations

For extra moisture, try adding 1/4 cup of mashed banana or pumpkin puree along with the applesauce.

Swap out oat flour for spelt or whole wheat if you’re not gluten-sensitive; it adds a deeper flavor.

Add a tablespoon of chia seeds for extra fiber and omega-3 fatty acids.

Top with a simple vegan glaze made from powdered sugar and lemon juice for a fresh finish.

For a festive twist, sprinkle the top with toasted coconut flakes or chopped pistachios.

Nutrition Facts

Serving Suggestions

This black eyed peas cake is delicious on its own or paired with a dollop of vegan whipped cream or coconut yogurt for added richness. Fresh berries or a drizzle of maple syrup complement the warm spices beautifully.

For a decadent dessert experience, serve slices alongside a scoop of your favorite vegan ice cream. If you love experimenting with flavors, check out the Cinnamon Pecan Ice Cream Recipe for a perfect match.

If you prefer something lighter, a cup of herbal tea or coffee pairs wonderfully with this cake, making it an ideal treat for afternoon gatherings or weekend breakfasts.

Conclusion

The Vegan Black Eyed Peas Cake is a delightful and unexpected way to add nutrition and flavor to your baking. It proves that plant-based ingredients can create moist, satisfying cakes that everyone will enjoy, whether vegan or not.

By incorporating black eyed peas, you’re not only boosting the protein and fiber content but also creating a cake with a unique, rich texture and taste.

This recipe is flexible and forgiving, allowing you to customize it with your favorite mix-ins or spices. It’s perfect for anyone looking to make wholesome desserts without compromising on flavor or texture.

If you love creative vegan recipes, don’t miss other favorites like the Chocolate Heaven Cake Recipe or the savory delight of Chipotle Black Beans And Rice Recipe. Happy baking!

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