Purple Sweet Potato Mooncakes (Vegan & Gluten-Free)
Ingredients
Mooncake Dough
- ½ cup almond flour
- 1 Tbsp coconut flour
- pinch salt
- 1 Tbsp granulated sugar of choice*
- 2 Tbsp purple sweet potato mashed
- 1 Tbsp coconut oil room temperature or melted
Filling
- 200 g purple sweet potato mashed sweetened, if desired (read instructions)
Instructions
- Mix mooncake dough ingredients in a clean bowl. For best results, use hands to knead the dough until the dough comes together)
- Divide the mooncake dough into 6 equal-sized pieces and roll into a ball (about 20-30 grams of dough each)
- Prepare the filling- finely mash the cooked purple sweet potato using a fork or potato masher. Do a quick taste test and lightly sweeten with sugar if desired or use without the sweetener. Roll the mashed purple sweet potato into a heaping tablespoon-sized balls (about 30g). Set aside.
- Flatten the mooncake dough into a thin disk using the palms of your hands, place about 30g of filling in the middle.
- Cover the sweet potato filling with the dough and gently squeeze the mooncake dough into a ball**
- Use a well-greased mooncake mold to press the dough into shape. A non-stick cooking spray works well to ensure that the mold is properly greased.
- Bake in a 350F pre-heated oven for about 10-12 minutes, or until the tops of the mooncakes appear dry. The bottom of the cakes should be lightly browned.
- For best flavor and texture, let the mooncakes cool in the fridge overnight (or at least 8 hours) sealed inside an airtight container. This extra step ensures that the mooncake crust to soften and become more chewy, rather than tough.
Video
Notes
*I like using light-colored sweeteners such as raw cane sugar in this recipe because it doesn't affect the color of the final product. Coconut, date, and maple sugars are less processed, more natural granulated sugars, but it results in a browner, darker donut so I don't recommend them here. I also like to use honey powder, since it's light in color as well as less processed (but it won’t be vegan). For the low carb option reflected in the nutrition facts, you can use sugar-free substitutes such as monk fruit sweetener or stevia powder (but be sure to convert the amount of stevia according to package directions)
**The ball really does not have to be perfect or smooth, because you'll be using the mooncake mold to press these rough edges into shape anyways.
Nutrition
Calories: 111kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 24mgPotassium: 129mgFiber: 3gSugar: 2gVitamin A: 5428IUVitamin C: 1mgCalcium: 31mgIron: 1mgZinc: 1mg***Net Carbs: 7g
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!