Vegan Mooncakes Recipe
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!
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Servings: 5 people
Calories: 220kcal
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
- 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.