Easy| Servings: 5 | Ready In: 20 minutes | Yield: 10 cakes
These gluten-free, vegan black bean cakes are a cinch to make and great for protein-packed plant-based snacking. Make a big batch of this healthy, oil-free, easy recipe and freeze extras for a travel-friendly lunch. Serve with Guajillo salsa and top with Guacamole for an impressive appetizer
- 1/2 onion, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried marjoram (or Mexican oregano)
- 2 (15-ounce) cans black beans, drained and rinsed
- 1/4 teaspoon salt
- 2 tablespoons chopped cilantro
- 2 tablespoons brown rice flour, as needed
How It’s Done:
Preheat your oven to 350F. Line a baking sheet with parchment paper on a non-stick Silpat mat.
To flavor the cakes: In a wide pan, cook the onion, cumin, chili powder, and marjoram, covered, over medium heat. You want the onions to sweat and the spices to become aromatic. This should only take about 5 minutes.
When the onion starts to brown around the edges and stick to the bottom of the pan, add the black beans. Cover and cook another 3-5 minutes, until the beans are completely soft.
Remove beans and onion mix from the pan and transfer to a medium bowl. Add a couple tablespoons of water to the pan and use a wooden spoon to scrape up any bits. Add this to the bean onion mixture and let cool.
To shape and bake the Easy Gluten-Free Vegan Black Bean Cakes: When the bean mixture is cool enough to handle, use your hands to mash the beans. Add the cilantro and salt. Taste to adjust seasoning.
Add the brown rice flour so that the mixture holds together. You may need less or more, depending on how dry your mixture is.
Portion the mixture into 1/4 cup sizes and spread onto the pre-lined baking pan. You should get about 10 patties.
Bake at 350F for about 12-15min.
Cakes are ready when you can easily lift from the pan and they are crispy around the edges.
Serve with Guajillo salsa and top with Guacamole for an impressive appetizer
Yield: 10 cakes
Chef Katie’s Tips:
Double-Batch and Freeze: Make a double-batch of these cakes. After shaping the cakes, store extra burgers in an air-tight container (or wrap in foil) in your freezer. When you’re hungry, pop right into a 350F oven for 10-12 minutes, until warm in the center.
Oil-Free Non-Stick Baking: To prevent these cakes from sticking to the pan, use a non-stick Silpat. This reusable baking mat is easy to clean and makes for easy, oil-free baking. You can use it for veggie burgers, cookies, and other healthy baking.
Spice to Taste: For more heat, add a dash of cayenne or chipotle powder. For less heat, swap out the chili powder for sweet paprika.
Serving size: 1/5 of a recipe (about 2 cakes)
Calories From Fat (5%) 7.22
% Daily Value
- Total Fat 0.86g 1%
- Saturated Fat 0.19g <1%
- Cholesterol 0mg 0%
- Sodium 120.06mg 5%
- Potassium 424.26mg 12%
- Total Carbohydrates 29.2g 10%
- Fiber 9.68g 39%
- Sugar 0.6g
- Protein 9.76g 20%
- Calcium 2.26mg <1%
- Iron 38.08mg 212%
- Vitamin A 292.44IU 6%
- Vitamin C 0.79mg 1%
Shopping and Gear List
- Frontier Co-op Organic Chili Powder Blend, 1 Pound Bulk Bag
- McCormick Gourmet Organic Ground Cumin, 1.5 oz
- The Spice Hunter Marjoram, Mediterranean, Leaves, 0.3-Ounce Jar