The Vegan Mooncake Recipe is a sweet, soft and beautiful treat. These mooncakes are made with love and plant-based ingredients.
They are perfect for holidays, tea parties, or even as gifts. Each mooncake has a rich filling and a golden crust. You will enjoy every bite of this tasty dessert.
This Vegan Mooncake Recipe is easy to follow and fun to make. Once you try it, you’ll want to make it again and again.
When I First Tried It Vegan Mooncake Recipe
I first tried a Vegan Mooncake Recipe during a mid-autumn festival. The flavor was rich and gentle, and the design looked so lovely.
It felt like eating a piece of art. I wanted to learn how to make Vegan Mooncake Recipe at home right away.
Recipe Card Info
- Recipe Name: Vegan Mooncake Recipe
- Servings: 6 mooncakes
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Course: Dessert
- Cuisine: Chinese
- Calories: 190 kcal per serving
Equipment List
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Mooncake mold
- Baking tray
- Oven
- Pastry brush
Ingredients You Need for Vegan Mooncake Recipe
For the dough:
- 1 cup all-purpose flour
- 3 tablespoons golden syrup
- 1 tablespoon vegetable oil
- ½ teaspoon baking soda
- 1 tablespoon water
For the filling:
- 1 cup red bean paste or lotus seed paste
- 2 tablespoons chopped nuts (optional)
For the glaze:
- 1 tablespoon soy milk
- 1 teaspoon maple syrup
These are the main ingredients for Vegan Mooncake Recipe. You can change the filling if you like. Use dates, mung beans, or nuts for new flavors.
Step-by-Step Guide
Step 1: Make the Dough
Add flour and baking soda into a large bowl. Mix well. Add golden syrup, oil, and water. Stir until it forms a smooth dough. Cover and rest it for 30 minutes.
Step 2: Prepare the Filling
Take the red bean paste and divide it into small balls. You can also mix in nuts for a crunchy texture. Keep them ready for shaping later.
Step 3: Shape the Mooncakes
After the dough rests, divide it into small balls too. Flatten one dough ball in your hand. Place the filling ball inside and close it. Roll it gently into a smooth round shape.
Step 4: Mold the Mooncakes
Dust your mooncake mold with a little flour. Place the filled dough ball inside and press gently. Push it out carefully to reveal a pretty design. Repeat this with all mooncakes.
Step 5: Bake the Mooncakes
Preheat the oven to 350°F (175°C). Place mooncakes on a baking tray. Brush them lightly with the soy milk and maple syrup glaze. Bake for 10 minutes. Take them out, let them cool for 10 minutes, then brush again. Bake another 10 minutes until golden brown.
Step 6: Cool and Serve
Let the mooncakes cool fully. The crust will soften after a few hours. Serve with tea or coffee and enjoy the soft sweet taste.
Tips to Make the Best Vegan Mooncake Recipe
- Rest the dough for at least 30 minutes.
- Use mooncake molds for beautiful patterns.
- Do not overbake, or they’ll turn too hard.
- Always cool before eating for better texture.
- Store in a box for one to two days to soften.
Serving Suggestions
Vegan Mooncake Recipe goes great with green tea or jasmine tea. You can also serve it with fresh fruit like melon or berries.
For a special touch, add a scoop of vegan coconut ice cream on the side. It makes the dessert feel more festive and rich.
Storage and Reheating Tips
Keep mooncakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for a week.
Warm them in the microwave for 10 seconds before eating. They taste even better after resting for a day.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 32 g |
| Protein | 3 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sugar | 12 g |
FAQs about Vegan Mooncake Recipe
What makes this Vegan Mooncake Recipe special?
It uses plant-based ingredients and tastes just like the classic.
Can I use gluten-free flour?
Yes, but the texture may be a little different.
How to make Vegan Mooncake Recipe less sweet?
Use less sugar or pick a low-sugar filling.
Can I make the filling at home?
Yes, homemade red bean paste works great for this recipe.
Do I need a mooncake mold?
It helps shape them, but you can also shape by hand.
Conclusion
The Vegan Mooncake Recipe is a mix of beauty and taste. It’s simple, healthy and full of sweet joy. You can make it for festivals, family dinners or gifts.
The soft crust and creamy filling melt in your mouth. Try making your own Vegan Mooncake Recipe today and share it with loved ones. It’s more than just a dessert—it’s a celebration of love and tradition.
Vegan Mooncake Recipe
Ingredients
For the dough:
- 1 cup all-purpose flour
- 3 tablespoons golden syrup
- 1 tablespoon vegetable oil
- ½ teaspoon baking soda
- 1 tablespoon water
For the filling:
- 1 cup red bean paste or lotus seed paste
- 2 tablespoons chopped nuts optional
For the glaze:
- 1 tablespoon soy milk
- 1 teaspoon maple syrup
Instructions
Step 1: Make the Dough
- Add flour and baking soda into a large bowl. Mix well. Add golden syrup, oil, and water. Stir until it forms a smooth dough. Cover and rest it for 30 minutes.
Step 2: Prepare the Filling
- Take the red bean paste and divide it into small balls. You can also mix in nuts for a crunchy texture. Keep them ready for shaping later.
Step 3: Shape the Mooncakes
- After the dough rests, divide it into small balls too. Flatten one dough ball in your hand. Place the filling ball inside and close it. Roll it gently into a smooth round shape.
Step 4: Mold the Mooncakes
- Dust your mooncake mold with a little flour. Place the filled dough ball inside and press gently. Push it out carefully to reveal a pretty design. Repeat this with all mooncakes.
Step 5: Bake the Mooncakes
- Preheat the oven to 350°F (175°C). Place mooncakes on a baking tray. Brush them lightly with the soy milk and maple syrup glaze. Bake for 10 minutes. Take them out, let them cool for 10 minutes, then brush again. Bake another 10 minutes until golden brown.
Step 6: Cool and Serve
- Let the mooncakes cool fully. The crust will soften after a few hours. Serve with tea or coffee and enjoy the soft sweet taste.
Notes
- Rest the dough for at least 30 minutes.
- Use mooncake molds for beautiful patterns.
- Do not overbake, or they’ll turn too hard.
- Always cool before eating for better texture.
- Store in a box for one to two days to soften.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
