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Vegan Mooncakes Recipe

Mooncakes have long been a staple during the Chinese Mid-Autumn Festival, traditionally shared among friends and family as a symbol of unity and celebration.

However, finding delicious and satisfying vegan options can sometimes be a challenge.

Fear not, as this article will introduce you to the delightful world of vegan mooncakes.

To create a scrumptious, plant-based mooncake that even non-vegans will enjoy, we’re offering a simple and easy recipe that accommodates a variety of dietary preferences.

You’ll be incorporating wholesome, natural ingredients like red bean paste, cashew butter, and coconut flour to craft these delectable treats that satisfy your sweet cravings while still being kind to the planet.

Throughout this article, you’ll discover various methods and filling options for crafting the perfect vegan mooncake.

By the end, you’ll have a versatile and delightful recipe that will undoubtedly garner rave reviews from your friends and family during this festive season.

So get ready to roll up your sleeves and create the ultimate vegan delicacy!

How to Make Vegan Mooncakes

Ingredients List

To create delicious vegan mooncakes, gather the following ingredients:

  • For the dough:
    • 1 cup all-purpose flour
    • 1/4 cup almond milk
    • 1/4 cup maple syrup
    • 1 tsp alkaline water or lye water
  • For the filling:
    • 1 cup bean paste (such as red bean paste or lotus seed paste)
    • Optional: vegan salted ‘egg yolks’ (prepared and chilled in advance, 10g each)

Step-by-step Process

Step 1. Prepare the dough:

Combine the all-purpose flour, almond milk, maple syrup, and alkaline water in a mixing bowl.

Knead the mixture until it forms a smooth and pliable dough.

Add food coloring if desired.

Cover the dough with plastic wrap and let it rest for 30 minutes.

Step 2. Prepare the filling:

Choose between store-bought bean paste (such as red bean paste or lotus seed paste) or easily make your own using the provided search information.

If using vegan salted ‘egg yolks,’ prepare them in advance and chill them before incorporating them into the bean paste filling.

Step 3. Assemble the mooncakes:

Divide the dough and filling into equal portions (typically 9-12 pieces).

Roll out each dough portion into a thin, circular shape, about 3-4 inches in diameter.

Place a portion of the filling in the center of the dough circle, and carefully wrap the dough around the filling until completely enclosed.

Pinch any seams closed, and gently roll the filled pastry ball between your palms to smoothen the surface.

Step 4. Mold the mooncakes:

Lightly dust your mooncake mold with plain flour to prevent sticking.

Place the filled pastry ball into the mooncake mold, seam-side down.

Press the mooncake mold firmly but gently to shape the pastry ball.

Carefully release the mooncake from the mold, and repeat with the remaining filled dough.

Step 5. Bake the mooncakes:

Preheat your oven to 350°F (180°C).

Place the mooncakes on a parchment-lined baking tray.

Optional: brush the mooncake surfaces with some almond, coconut, or soy milk to give them a glossy appearance after baking.

Bake the mooncakes for 19-25 minutes or until golden brown.

Side Dishes for Vegan Mooncakes

Vegan mooncakes are a delightful Chinese dessert that can be enjoyed on their own or paired with a variety of side dishes.

In this section, we will discuss some popular side dishes that can be served alongside vegan mooncakes to complement their flavors and textures.

Steamed Buns

Steamed buns, also known as baozi or mantou, are a great side dish to serve with vegan mooncakes.

They come in different flavors and can be filled with sweet or savory vegan fillings, such as barbecue seitan, vegetable medley, or sweet bean paste.

The soft and chewy texture of steamed buns contrasts perfectly with the delicate mooncakes, providing a satisfying combination of textures.

Fresh Fruit

Fresh fruit is always a good choice when it comes to pairing with vegan mooncakes.

Not only does the natural sweetness of fruit complement the dessert, but it also adds a bright, fresh component to your meal.

Opt for fruits that are in season and consider creating a fruit platter with a mix of berries, sliced fruits, and even exotic fruits like dragon fruit or lychee for added visual appeal.

Ingredients Substitutes

Flour

You can use all-purpose flour for the mooncake dough.

For a gluten-free option, you may replace it with almond flour or a gluten-free all-purpose flour mix.

How to Store Vegan Mooncakes

Storing your vegan mooncakes properly is important to maintain their taste, freshness, and quality.

Here are some tips on the best ways to store these delicious treats.

Airtight Container:

One of the most effective methods to store vegan mooncakes is to place them in an airtight container.

This will help prevent your mooncakes from drying out or absorbing any unwanted odors from the surrounding environment.

Ensure that the container has a tight seal, and store it in a cool, dry place.

Plastic Wrap:

Another way to preserve your vegan mooncakes is by individually wrapping each mooncake in plastic wrap.

This method maintains their freshness by sealing them from air exposure.

Be sure to wrap each mooncake tightly, making sure that there are no gaps or holes in the plastic.

This is particularly helpful if you want to store the mooncakes in the refrigerator.

Refrigerating or Freezing:

If you plan on keeping your vegan mooncakes for an extended period, consider refrigerating or freezing them.

For short-term storage, you can place the airtight container or wrapped mooncakes in the refrigerator.

This will keep them fresh for up to one week.

For longer-term storage, store the wrapped mooncakes in the freezer.

When you’re ready to eat, simply take them out of the freezer and let them thaw at room temperature.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Vegan Mooncakes:

Not Preparing the Baking Tray

Preheat your oven to the appropriate temperature, usually around 180 degrees Celsius.

Ensure that you grease the baking tray properly, covering the entire surface to prevent the vegan mooncakes from sticking.

A non-stick baking tray or parchment paper can also be used to ensure a smooth release of the mooncakes.

Incorrect Handling of the Dough

When working with dough on a flat kitchen countertop, it is important to maintain a smooth surface to achieve beautiful engravings on your mooncakes.

Make sure to knead the dough until it is smooth, and avoid overworking it, as this can cause it to become tough and difficult to shape.

Overcooking or Undercooking the Mooncakes

Keep an eye on your mooncakes as they bake.

The desired color is usually a light golden brown.

Overcooking may result in burnt edges and a dry texture, while undercooked mooncakes could be doughy or have an undercooked filling.

Adjust your oven temperature if needed, or monitor the baking time closely to ensure the perfect vegan mooncake.

vegan mooncakes recipe

Vegan Mooncakes Recipe

Mooncakes have long been a staple during the Chinese Mid-Autumn Festival, traditionally shared among friends and family as a symbol of unity and celebration.
However, finding delicious and satisfying vegan options can sometimes be a challenge.
5 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8
Equipment
  • mixing bowl
  • parchment-lined baking tray
Ingredients
  
For the dough:
  • 1 cup all-purpose flour
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1 tsp alkaline water or lye water
For the filling:
  • 1 cup bean paste such as red bean paste or lotus seed paste
  • Optional: vegan salted 'egg yolks' prepared and chilled in advance, 10g each
Instructions
 
  • Combine the all-purpose flour, almond milk, maple syrup, and alkaline water in a mixing bowl.
    Knead the mixture until it forms a smooth and pliable dough.
    Add food coloring if desired.
    Cover the dough with plastic wrap and let it rest for 30 minutes.
  • Choose between store-bought bean paste (such as red bean paste or lotus seed paste), or easily make your own using the provided search information.
    If using vegan salted 'egg yolks', prepare them in advance and chill before incorporating them into the bean paste filling.
  • Divide the dough and filling into equal portions (typically 9-12 pieces).
    Roll out each dough portion into a thin, circular shape, about 3-4 inches in diameter.
    Place a portion of the filling in the center of the dough circle, and carefully wrap the dough around the filling until completely enclosed.
    Pinch any seams closed, and gently roll the filled pastry ball between your palms to smoothen the surface.
  • Lightly dust your mooncake mold with plain flour to prevent sticking.
    Place the filled pastry ball into the mooncake mold, seam-side down.
    Press the mooncake mold firmly but gently to shape the pastry ball.
    Carefully release the mooncake from the mold, and repeat with the remaining filled dough.
  • Preheat your oven to 350°F (180°C).
    Place the mooncakes on a parchment-lined baking tray.
    Optional: brush the mooncake surfaces with some almond, coconut, or soy milk to give them a glossy appearance after baking.
    Bake the mooncakes for 19-25 minutes, or until golden brown.

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