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You are here: Home / Collections / By Color / Easy Vegan Matcha Mooncakes Recipe with Almond Paste Filling (Gluten-Free)

May 29, 2022

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

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Gluten Free
Vegan
Egg Dairy 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.

Easy Vegan Matcha Mooncakes Recipe with Almond Paste Filling
What You'll Find in this Post:
1. Here’s why I love this recipe
2. Ingredients Used to Make these Vegan Matcha Mooncakes
3. For the Filling You’ll Need
4. Equipment
5. More Recipes that Use Applesauce (HERE)
6. Step by Step Guide
7. Recipe Variations and Optional Add Ins:
8. How to Make these Vegan Matcha Mooncakes Healthier
9. FAQs
10. More Healthy Mooncake Recipes (HERE):
11. How to Store
12. Final Tips
13. Pin it!
14. Vegan Matcha Mooncakes with Almond Paste Filling (Gluten-Free)
Easy Vegan Matcha Mooncakes Recipe with Almond Paste Filling

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:
Vegan Japanese Matcha Neri Yokan (Bean Jelly)
matcha powder

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
almond paste ingredient
Almond Paste

Equipment

Easy Vegan Matcha Mooncakes Recipe with Almond Paste Filling (Gluten-Free) - Vegan Matcha Mooncakes
75g and 125g mooncake molds

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)

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

How to Make Vegan Matcha Mooncakes

STEP 1: Prep the Filling

ingredient almond paste filling

Prepare the almond paste filling by rolling them into 1-2 Tbsp sized balls

STEP 2: Prepare the Mooncake Crust

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

Mix almond flour, coconut flour, sugar, olive oil and applesauce together until smooth

STEP 3:

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

Divide dough into 8 equal pieces, then flatten each piece of dough into a disk

STEP 4

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

wrap the almond paste filling with the almond flour dough

STEP 5

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

roll into a ball. Note: it’s all right if the dough is lumpy. You’ll be pressing them with the mooncake mold anyway, so they don’t have to be perfect.

STEP 6

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

Use a lightly greased*** mold to press the dough into mooncake shapes and set onto a clean parchment paper. I used a 75g mooncake mold, but you can use any mold size you have at home – just be sure to adjust the filling size!

***I used olive oil cooking spray to grease my mooncake mold. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.

STEP 7

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

Bake in a preheated 350F oven for 12-15 minutes until the tops are lightly browned.

STEP 8

mooncake fillings ideas & recipes - sweet almond paste

For the best texture, store these mooncakes inside an airtight container and chill overnight in the fridge. The mooncakes actually taste better the day after.
Enjoy!

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)
banner link to variation post
10 more mooncake filling ideas cover page
The Ultimate List of 10+ Different Mooncake Fillings – Recipes, Ideas, and Tips for the Perfect Sweet Treat

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.

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

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

Is Almond Paste Considered Vegan?

ingredient list for storebought almond paste filling

Some storebought almond paste contain egg whites, so they may not always be vegan, but the brand of almond paste that I used only had almonds, sugar and water as the main ingredient, so yes, this one was vegan.

More Healthy Mooncake Recipes (HERE):

Easy Vegan Matcha Mooncakes Recipe with Almond Paste Filling (Gluten-Free) - Vegan Matcha Mooncakes
Easy Vegan Matcha Mooncakes Recipe with Almond Paste Filling (Gluten-Free) - Vegan Matcha Mooncakes
Healthy Mung Bean Snowskin Mooncakes Recipe (Vegan, Gluten-Free)
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Sweet Raspberry Cheesecake Mooncakes Recipe (Simple, Gluten Free)
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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.

Pin it!

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pin matcha applesauce almond paste mooncakes
vegan matcha mooncakes with almond paste filling

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

Easy Vegan Matcha Mooncakes Recipe with Almond Paste Filling (Gluten-Free) - Vegan Matcha MooncakesAll Purpose Veggies
5 from 1 vote
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Prep Time 10 mins
Cook Time 12 mins
Course Dessert, Snack
Cuisine Chinese
Servings 8 mooncakes
Calories 130 kcal

Equipment

  • 1 75g mooncake mold

Ingredients
  

Filling (Use Different FIlling* if Desired)

  • 1 pkg almond paste

Mooncake

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 T sugar of choice**
  • 1 tsp matcha powder
  • 2 T olive oil
  • 1/4 cup unsweetened applesauce

Instructions
 

Mooncake Filling

  • Prepare mooncake filling by rolling about 1-2 Tablespoons of sweetened bean paste filling into balls. Set aside.

Mooncake Crust

  • Mix almond flour, coconut flour, sugar, olive oil and applesauce together until smooth
  • Divide dough into 8 equal pieces
  • Flatten each piece of dough into a disk, then wrap the prepared filling with the dough
  • Use a ligtly greased*** mold to press the dough into mooncake shapes and set onto a clean parchment paper. I used a 75g mooncake mold, but you can use any mold size you have at home – just be sure to adjust the filling size!
  • Bake in a preheated 350F oven for 10-12 minutes, or until the tops are lightly browned.
  • For the best texture, store these mooncakes inside an airtight container and chill overnight in the fridge. The mooncakes actually taste better the day after.
  • Enjoy!

Notes

*You can use any mooncake fillings of choice, like lotus paste, nuts, sweetened bean paste, or even mashed sweet potato
**I used raw cane sugar for this recipe, but coconut, date and maple sugars are better, less processed granulated sugars I would also recommend. Please note that these sugars will make the mooncakes appear darker. For lower carb options, you can also use sugar-free sweeteners such as monk fruit sweetener or stevia (but you’ll have to convert according to package instructions).
***I used olive oil cooking spray to grease my mooncake mold. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.

Nutrition

Calories: 130kcalCarbohydrates: 6gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 8mgPotassium: 6mgFiber: 3gSugar: 2gVitamin A: 2IUVitamin C: 1mgCalcium: 30mgIron: 1mgZinc: 1mg***Net Carbs: 3g
Keyword mooncakes
Did you make this recipe?I’d love to hear about it! Please leave a comment below or share a photo on Pinterest and tag @allpurposeveggies ♥

Filed Under: By Color, Cookies, Gluten-Free, Low Carb, Mooncakes, Vegan Tagged With: 5ingredient, almondpaste, asian-inspired, mooncakes, no-bake, Vegan

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