Easy Vegan Matcha Mooncakes Recipe with Almond Paste Filling (Gluten-Free)

These Vegan Matcha Mooncakes with a fudgy almond paste filling are the perfect mooncakes for those who want to enjoy mooncakes without dairy or eggs. With only a few simple ingredients, you can make these awesome (vegan) matcha mooncakes! 

By using applesauce, the exterior has a subtle sweetness that isn’t overwhelming. Adding matcha to the mooncake’s crust not only gives it a nice green color, but gives it earthy notes that you won’t get enough of. The fudgy almond paste filling is not the most traditional mooncake filing, but the subtle nuttiness from the almonds pairs well with earthy matcha to make for a gentle dessert that isn’t too sweet.

Here’s why I love this recipe

• this mooncake recipe is non-traditional, but makes a much healthier mooncake that are made with almonds
• it’s gluten free
• low carb
• the sky’s the limit when it comes to mooncake filling ideas. I use a almond paste filling, but you can easily use sweetened lotus paste, white bean paste, mung bean, etc, to suit your diet and preferences!

Ingredients Used to Make these Vegan Matcha Mooncakes

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

• Almond flour – I used blanched almond flour. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve.

• Coconut flour – Coconut flour does not substitute well, and I can’t recommend swapping coconut flour with other ingredients unless you absolutely had to (2 Tbsp coconut flour = ½ cup almond flour). Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.

• Sugar – You can use any granulated sugar of your choice (I used golden monk fruit sweetener here) but for even healthier alternatives, I recommend using coconut, date and maple sugars which are less processed and higher in vitamins and minerals. Keep in mind though that darker sugars do impact the final colors of these mooncakes, and they’ll appear darker. For the lower carb, lower calorie option, you can use a sugar-free substitute such as stevia powder (but you’ll have to convert the amount of stevia according to package directions).

• Olive oil – I used light olive oil for this recipe, but you can use other neutral flavored oils other than olive oil, such as melted coconut oil (I like using refined since it doesn’t have coconut flavor), avocado oil, or even regular canola oil. You can also use plant-based, dairy-free butter or regular butter instead.

• Unsweetened Applesauce – the applesauce in this recipe adds sweetness and acts as a binder for the almond flour and coconut flour, but you can also use mashed sweet potatoes, pumpkin puree or mashed bananas instead!

• Matcha Powder – preferably ceremonial grade matcha powder for the best color, but any kind works. Sold in Asian grocery stores, or online, below:

For the Filling You’ll Need

• Almond paste – almond paste is a fudgy, sweet moldable paste that’s made from ground almonds, sugar and water. Be sure to watch the ingredient list, though, if you are following a vegan diet. Sometimes storebought almond pastes contain egg whites. You can buy them in most grocery stores, or via Amazon here

Equipment

The main highlight of mooncakes is their beautiful engraved patterns and shapes. Mooncake molds are readily available at different Chinese grocery stores. You can also find it online, especially on amazon. They are of premium quality and quite affordable. I got the 75g and 125g mooncake molds here

More Recipes that Use Applesauce (HERE)

Step by Step Guide

Recipe Variations and Optional Add Ins:

There are many types of fillings used in traditional mooncakes. Here are some ideas below:

• Lotus paste – classic! You can buy these in the refrigerated section in a Asian grocery store, or buy them online (like Amazon, here)
• Shiro-an (sweetened white bean paste) – on Amazon, here, or here’s a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
• Koshi-an (sweetened red bean paste) – on Amazon, here
• Mung Bean paste – sweet and delightfully yellow, homemade mung bean paste is a perfect mooncake filling for those who are looking for a healthier bean paste alternative. Here’s my 2-Ingredient mung bean paste recipe here
• Coffee paste : 1/2 cup Shiro-an mixed with 2 tsp coffee extract (click on the link to see my 2 ingredient coffee bean paste recipe here)

Cream cheese & Mango – I tried this variation not too long ago and wanted to share it below! The fresh fruit in the mooncakes really enhances these matcha mooncakes both visually and adds a juicy texture and sweetness I thought was perfect.

How to Make these Vegan Matcha Mooncakes Healthier

• I also love adding nuts, seeds and other ingredients to the filling that add texture, fiber and nutrition. Try adding nuts or dried fruit to the filling before rolling into tablespoon sized balls.
• If you want to increase fiber, mix a Tablespoon of ground flaxseed or coconut flour to the filling.

FAQs

More Healthy Mooncake Recipes (HERE):

How to Store

• You can store these mooncakes covered at room temperature for up to 3 days. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 7 days, or freeze up to 4 months.

Final Tips

• I found that these mooncakes taste WAY better the day after they are made. I don’t know how to explain it other than that these mooncake crusts have a better flavor and develop a more melt-in-the-mouth, tender texture when they have a chance to rest in the fridge overnight. So for the best flavor and texture, I recommend that you store these mooncakes inside an airtight container and let them rest for at least 8 hours before eating.

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