Hearts of Palm Cakes with Caper Aioli are a fun veggie-packed spin on a crab cake. This recipe is vegan, gluten free, and full of flavor! The caper aioli is the perfect bright and creamy compliment to the crispy cakes.
This post is sponsored by Reese Specialty Foods. As always, all thoughts and opinions are my own. Thank you for supporting brands that support Catching Seeds!
These Hearts Of Palm Cakes with Caper Aioli are everything I want to eat in the summer. They are decadently crispy, soft and flakey and seem indulgent but are still healthy to boot! Then when we didn’t think it could get any better, they get drizzled with a homemade Caper Aioli that is infused with dill and lemon. Swoon. Or should I say Spoon… that straight into my mouth!
What I love most about this recipe is that it takes a lesser known vegetable, the hearts of palm, and makes it the star! This veggie has been hiding in the shadows for too long. It is mild in flavor, slightly sweet, and will take on any seasonings it is paired with, which makes it a perfect match for these Hearts Of Palm Cakes.
Regular “cakes” are often made out of crab, but hearts of palm are a great way to shake things up! Not only are they healthy, but when seasoned right, they nearly have the same taste and texture as a crab cake. They are the perfect spin on a classic recipe for vegans, vegetarians, and anyone looking to add more veggies into their diet.
But the real magic of these Hearts Of Palm Cakes? You can prep them a day ahead of time and they reheat like a dream. That means less time in the kitchen and more time in the backyard enjoying summer nights with friends and family.
Just make the Hearts Of Palm Cakes according to the recipe, but don’t drizzle them with out Caper Aioli quite yet. Let the cakes cool on the baking sheet, cover it with plastic wrap and pop them in the fridge overnight. When the party is ready to get rolling, just warm them up in a 350 degree oven for 15-20 minutes.
Another winning quality? Since these Hearts Of Palm Cakes are made without seafood or eggs, they are able to sit out at room temperature without spoiling. That means good summer snacking all night long.
One reason I love buying my hearts of palm and capers from Reese is that I can find them in almost every grocery store! I don’t have to make a trip to a specialty market, I just swing by my nearest grocery and grab a few cans off the shelf. Right now you can even get a discount on their products when you shop through the Ibotta App! Excuse me while I run to the store real quick and stock up!
And all of their products are also non-GMO project verified. I love knowing I am getting the best quality foods whenever I purchase Reese.
Two last things before you get in the kitchen to cook up these Hearts of Palm Cakes with Caper Aioli!
- Reese is hosting a killer summer sweepstakes where you can win a kitchenaid mixer, a $100 gift card to the grocer of your choice and a Reese prize pack!
- If you make this recipe, tag it with #StepOutOfYourComfortFood so that Reese and I can see it!
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Hearts of Palm Cakes with Caper Aioli are a fun veggie packed spin on a crab cake. This recipe is vegan, gluten, free and full of flavor! The caper aioli is the perfect bright and creamy compliment to the crispy cakes.
Ingredients
For the lemon Caper Aioli:
- 10 oz vegan mayonnaise
- 1 lemon zested and 1/2 juiced
- 2 tablespoons Reese Capers, ( chopped)
- 1 tablespoon minced dill
- 1 clove garlic, ( minced)
For the cakes:
- 16 oz Reese Hearts of Palm, ( drained and chopped into 1/4 inch pieces)
- 1/4 cup minced shallots
- 1/4 cup minced celery
- 2 teaspoons agave
- 3/4 cup oat flour
- 1 1/2 teaspoons Old Bay seasoning
- Pinch salt
For the breading:
- 3/4 cup oat flour
- 1 teaspoon Old Bay seasoning
- 3/4 cup unsweetened almond milk ((or other non dairy milk))
- 2 teaspoons Dijon mustard
- A few dashes of hot sauce
- 1 1/2 cups gluten-free bread crumbs
- Salt
- Pepper
For serving (optional):
- Extra herbs
- Halved grape tomatoes
Instructions
- In a small bowl, whisk together all of the aioli ingredients. Set aside.
- Preheat the oven to 425 degrees. Coat a baking sheet with coconut oil spray.
- In a bowl, stir together the hearts of palm, shallots, celery, and agave. In another bowl, whisk together the oat flour, Old Bay and salt. Add the flour mixture into the hearts of palm and stir well to combine. Place in the fridge for 1 hour to firm up.
- For the breading station, whisk together the oat flour, Old Bay, and a pinch of salt and pepper into one bowl. In another bowl, whisk the almond milk, Dijon mustard, a few dashes of hot sauce and a pinch of salt and pepper together. In a third bowl, add the breadcrumbs.
- Take 2 tablespoons of the crab cake mixture and form it into a patty. Place it into the oat flour and coat all sides evenly. Submerge it into the almond milk and immediately remove it. Let any excess liquid drip off and then add it to the breadcrumb bowl. Coat with the breadcrumbs, using your hands to cover all sides evenly. Place on the baking tray and repeat with the remaining batter.
- Bake the crab cakes for 25 minutes, flip them over and bake for another 25 minutes. Remove from the oven and let them cool for 10 minutes to fully set up. Serve with aioli and toppings, if desired.
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