Easy Black Bean Cakes

These gluten-free, vegan black bean cakes are a cinch to make and great for protein-packed snacking.  Make a big batch of this healthy, fat-free, easy recipe and freeze extras for quick dinners or party appetizers.

EASY          Servings: 5       Ready In: 20 minutes

Easy Black Bean Cakes - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan

Easy Black Bean Cakes - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan


1/2 onion, minced
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. marjoram (or Mexican oregano)
2 (15-ounce) cans black beans
1/4 tsp. salt
2 tbsp. chopped cilantro
2 tbsp. brown rice flour

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Gather ingredients. Preheat oven to 350F. 
To flavor the cakes: Mince the onion. 
Combine the onion, cumin, chili powder, and marjoram in a wide pan. 
Cover and cook over medium heat to sweat the onion and toast the spices, just 5 minutes or so. 
Meanwhile, drain and rinse the beans. 
When the onion starts to brown around the edges and stick to the bottom of the pan, it's ready. 
Add the black beans, cover, and cook another 3-5 minutes. 
When beans are completely soft, they're ready. 
Remove beans and onion mix from the pan. 
Add a couple tablespoons of water to the pan and use a wooden spoon to scrape up any bits. Add to the bean onion mixture and let cool.

To shape and bake the 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 into 1/4 cup sizes. 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 Pasilla Pepper Chile Sauce, Ancho Chile Sauce, or Guacamole.

Chef's Tips: 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.

Yield: 10 cakes

Step-by-Step Photos:

Nutrition Facts

Serving size: 1/5 of a recipe (about 2 cakes)

Calories 159.15
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%