By Lori Walker, MS, RD | Published on July 10, 2023 | Last Updated on November 4, 2023
Vegan Mooncakes are a delicious and healthy treat that you can easily make with just a few simple ingredients.
These traditional Chinese pastries have been adapted to fit the vegan lifestyle, but still retain their original flavors and textures. This vegan mooncake recipe is packed with nutrition and a flavor that you won’t be able to resist!
Follow this guide & learn how to make these vegan mooncakes with ease. All you need is a few simple ingredients and the right equipment. With this, you can treat yourself and your loved ones to a sweet treat that packs a nutrition punch!
What are Vegan Mooncakes?
Vegan mooncakes are Chinese bakery products that are made without animal products. The pastry is made with unbleached, organic flour and golden syrup. The filling is packed with dates, peanut butter, oat milk, and cashew nuts to make it even more nutritious.
A mashed banana paste is used for the ‘egg’ wash which gives the pastries their beautiful golden brown color when they come out of the oven.
What does it taste like?
These vegan mooncakes have a wonderfully sweet and nutty flavor. The golden syrup gives the pastry a light sweetness, while the dates provide the filling with natural sweetness.
The combination of peanut butter and cashew nuts gives them a creamy, nutty texture that is simply irresistible!
How did I first get introduced to the Vegan Mooncakes?
I first got introduced to vegan mooncakes while visiting a relative in China. I was amazed by the intricate designs of the pastries and couldn’t believe that they were made without any animal products. After tasting one, I knew immediately that this was something I wanted to learn how to make myself.
Back home in America, I searched for recipes online and purchased the necessary ingredients. I was surprised at how few ingredients were needed to make this traditional Chinese dessert and decided to give it a try. After following the instructions, I achieved the perfect texture and flavor for my vegan mooncakes!
I was so proud of myself for mastering this, that I decided to share it with others. I made batches of vegan mooncakes and shared them with friends, family, and co-workers. Everyone loved the bite-sized treats and asked me to make more. Soon enough, I was making batches of vegan mooncakes every week!
I have been making vegan mooncakes for years now and I am still amazed at how delicious they are. Not only do they taste amazing but they are also packed with nutrition. Every bite is full of healthy ingredients like all-purpose flour, oat milk, peanut butter, and dates.
Making vegan mooncakes has become one of my favorite activities to do in the kitchen. Not only do I get to enjoy the delicious treats but I also get to share them with others and show them how easy it is to make something so special without using any animal products. There’s nothing quite like homemade vegan mooncakes!
How to make Vegan Mooncakes?
Making vegan mooncakes is surprisingly quick and easy. All you need are a few simple ingredients and follow the step-by-step instructions below:
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Ingredients
- All-Purpose Flour: This is the main ingredient in most vegan mooncakes. Using unbleached, organic flour ensures that you’ll get a light and crisp outer layer.
- Golden Syrup: This gives the pastry its sweetness and helps to bind the ingredients together. It also gives the pastries a beautiful golden color when cooked.
- Grape Seed Oil: This oil has a high smoke point, making it a great choice for vegan mooncakes. It also adds a subtle flavor to the pastry.
- Lye Water: This is an essential ingredient in traditional Chinese mooncake recipes and helps to give the pastries their signature yellow color.
- Pitted Dates: These are used as the main filling for vegan mooncakes and provide a natural sweetness that pairs perfectly with the pastry.
- Peanut Butter: This adds a creamy texture and nutty flavor to the filling of vegan mooncakes.
- Oat Milk: This is used as an alternative to regular cow’s milk in order to keep these pastries vegan-friendly.
- Almond: It adds a nutty flavor to the dish and provides crunch.
- Cashew Nuts: These are added for texture and crunch, but can be omitted if desired.
- Mashed Banana: This is used to give the pastries a golden brown color when cooked and also adds a subtle sweetness.
- Water: This helps to thin out the mashed banana so that it can be brushed onto the pastries for an even color.
Step-by-step instructions
Step 1
Preheat oven to 350°F (175°C).
Step 2
In a medium bowl, mix together the all-purpose flour and golden syrup until you get a sticky dough. It should be slightly crumbly but still hold together when pressed.
Step 3
Add in grape seed oil and lye water and knead with your hands until it forms a smooth, pliable dough. If it’s too dry, you can add a bit more oil or water.
Step 4
Divide the dough into 12 equal pieces and roll each piece into a ball. Put them on a parchment-lined baking sheet and press down lightly with your fingers to flatten them out. Bake for 10-12 minutes until golden brown.
Step 5
Meanwhile, in a food processor, add pitted dates, peanut butter, oat milk, almonds and cashew nuts and process until you get a thick paste.
Step 6
Remove the pastry from the oven and let cool for 5 minutes before transferring to a cooling rack.
Step 7
Take one piece of pastry at a time and fill it with 1 tablespoon of date mixture. Pinch the sides together to seal the mooncake and press down lightly on top to flatten it. Place them back on the parchment-lined baking sheet.
Step 8
In a small bowl, mash together 1/4 of a banana with 1-2 tablespoons of room-temperature water until you get an even paste.
Step 9
Brush the banana paste onto each mooncake and return to the oven for 5-7 minutes until golden brown.
Step 10
Remove from the oven and let cool completely before serving.
Tips
– Make sure to use unbleached, organic flour for a light and crisp pastry.
– For an extra crunchy mooncake, add in some chopped nuts or seeds into the filling.
– If you don’t have lye water on hand, you can substitute it with one part baking soda and one part water.
– If you want to make it a bit sweeter, you can add a tablespoon of maple syrup or agave nectar to the filling.
– For a richer flavor, you can substitute peanut butter with almond or cashew butter.
– Be sure to let the mooncakes cool completely before serving in order for them to set and hold their shape.
– For a vegan twist on traditional Chinese mooncakes, try adding different spices such as cinnamon, cardamom or nutmeg to the filling.
Vegan Mooncakes Recipe
Equipment
- Mooncake Mould
- Whisk
- Beeswax Wrap
- Blender or food processor
- Rubber spatula
- baking sheet with parchment paper
Ingredients
For the Dough:
- 1/4 teaspoon of premium lye water or alternatively, use KP Kwan’s substitute: a mixture of equal parts baking soda and water, ensuring the dough’s ideal elasticity
- 60 grams of luscious golden syrup sourced from the finest ingredients for its delightful sweetness
- 24 grams of exquisite grape seed oil cold-pressed to perfection for its delicate and light flavor
- 100 grams of unbleached organic all-purpose flour, carefully measured for its high-quality and wholesome nature
For Half the Filling Ingredients:
- 100 grams of succulent and pitted dates meticulously selected for their natural sweetness and superior quality
- 25 grams of buttery and crunchy cashew nuts carefully chosen to complement the flavors of the dates and peanut butter
- 1 tablespoon of velvety and creamy peanut butter whether unsweetened or sweetened, based on your personal preference
- 25 milliliters of smooth and nourishing oat milk adding a luscious and creamy texture to the filling
For Half the ‘Egg’ Wash Ingredients:
- 1/2 to 1 tablespoon of pristine water at room temperature adjusting the amount as needed to achieve the desired consistency for the ‘egg’ wash
- 1/8 of a perfectly ripe mashed banana contributing natural sweetness and a hint of fruity flavor to the ‘egg’ wash
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix together the all-purpose flour and golden syrup until you get a sticky dough. It should be slightly crumbly but still hold together when pressed.
- Add in grape seed oil and lye water and knead with your hands until it forms a smooth, pliable dough. If it’s too dry, you can add a bit more oil or water.
- Divide the dough into 8 equal pieces and roll each piece into a ball. Put them on a parchment-lined baking sheet and press down lightly with your fingers to flatten them out. Bake for 10-12 minutes until golden brown.
- Meanwhile, in a food processor, add pitted dates, peanut butter, oat milk, almonds and cashew nuts and process until you get a thick paste.
- Remove the pastry from the oven and let cool for 5 minutes before transferring to a cooling rack.
- Take one piece of pastry at a time and fill it with 1 tablespoon of date mixture. Pinch the sides together to seal the mooncake and press down lightly on top to flatten it. Place them back on the parchment-lined baking sheet.
- In a small bowl, mash together 1/4 of a banana with 1-2 tablespoons of room-temperature water until you get an even paste.
- Brush the banana paste onto each mooncake and return to the oven for 5-7 minutes until golden brown.
- Remove from the oven and let cool completely before serving.
Notes
Nutrition Information
Calories: 200 kcal
Fat: 8g
Carbohydrates: 32g
Fiber: 4g
Protein: 5g
What to serve with Vegan Mooncakes?
Vegan mooncakes are incredibly versatile and can be served as a snack or dessert. They pair wonderfully with fresh fruits like oranges, strawberries, or raspberries and also go well with hot tea or coffee.
To make it more of a meal, you can serve them alongside steamed vegetables or a simple salad. No matter how you decide to serve them, vegan mooncakes are sure to be a hit!
How to store leftover Vegan Mooncakes?
Leftover vegan mooncakes can be stored in an airtight container for up to 3 days. If you want them to last longer, you can freeze them in a freezer-safe bag or container and reheat them when ready to serve.
Can pregnant women eat this?
Yes, pregnant women can enjoy vegan mooncakes in moderation. It is a healthy snack that contains nutritious ingredients like all-purpose flour, oat milk, peanut butter, and dates.
However, pregnant women should speak to their doctor before eating any new foods.
It is also important to check the labels of the ingredients in case there are allergens or other food components that could be risky during pregnancy.
FAQs
What is the best oil for making vegan mooncakes?
Grape seed oil is the best choice for vegan mooncakes because it has a high smoke point and provides a subtle flavor. Other good options include sunflower, olive, or avocado oil.
Can I make vegan mooncakes with dairy alternatives?
Yes, you can substitute oat or almond milk for cow’s milk in the dough. You can also use vegan margarine or butter as an alternative to oil.
Is lye water necessary for making vegan mooncakes?
Lye water is an essential ingredient in traditional Chinese mooncake recipes and helps to give the pastries their signature yellow color. However, if you don’t have it on hand, you can substitute it with one part baking soda and one part water.
Are vegan mooncakes healthy?
Yes, vegan mooncakes are a healthy snack that contains nutritious ingredients like all-purpose flour, dates, peanut butter, oat milk, and more. They’re also a good source of fiber and protein. However, they should still be enjoyed in moderation.
Wrapping Up
Making vegan mooncakes is an easy and fun way to enjoy a delicious treat without using any animal products. With just a few simple steps and ingredients, you can create a beautiful sweet pastry that is full of nutrition and flavor.
So if you’re looking for something new to make in your kitchen, give vegan mooncakes a try and you won’t be disappointed. Thank you for reading. Please share this article with your friends and family who may find it useful.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
