This year I wanted to try my hand at traditional baked mooncakes.

Chinese people typically don’t mooncakes at home— they’re more like gifts you buy to give to loved ones over the Mid-Autumn Festival. (They can be expensive, often twenty to thirty dollars for a small box!) I’ve been making vegan snowskin mooncakes for some time, which are delicious, but more delicate and difficult to ship. Also, there’s just something to the glamorous, embossed look of baked mooncakes that makes them both appealing and intimidating.

Turns out, homemade mooncakes are surprisingly easy to make. You will need two specific ingredients— golden syrup and lye/alkaline water, and mooncake molds.

Filling-wise, I’ve noticed these days that mooncakes in China and in Taiwan tend to be more inventive than traditional, toying with wild, unexpected combinations— salty-savory, spiced and numbing, milky and cheesy, or some crazy molten center. I had fun playing around with a few ideas, and these are my six favorites: fruity, nutty/salty-sweet, traditional bean/seed paste, and one chocolate.

Read on for the full recipe and guide. I’ll be ranking these too, so scroll to the end to see which one was my favorite.

How to Make Vegan Mooncakes

STEP 1: Prepare the filling(s) of choice in advance.

The most time-consuming part of mooncakes is preparing the filling. Unless you buy ready-made sweetened bean pastes (which you certainly can), making these from scratch will involve some combination of soaking and cooking or toasting, and the most important step, chilling overnight.

Each of these filling recipes will make 9 30g filling balls, for 9 50g-sized mooncakes.

Option 1: Red Bean Paste and Vegan Salted Egg Yolk

For the red bean paste:
1 cup (200 grams) dried adzuki beans, soaked overnight or at least 4 hours
½ cup (100 grams) sugar
¼ teaspoon salt
2 tablespoons (28 grams) refined coconut oil
9 (10 grams each) vegan salted ‘egg yolks‘, prepared and chilled in advance

Make the red bean paste: Drain the soaked beans and place them in a small pot or Instant Pot pressure cooker. Add enough water to cover the top by 2 inches, then seal and cook on high pressure for 25 minutes, then let pressure release naturally for 10 minutes. OR, bring to a boil on the stovetop and simmer for 60-90 minutes until they are soft and easily crushable between your fingers. Transfer the cooked beans to a food processor, with just enough liquid to puree.

In a thick-bottomed pan or nonstick pan, heat the oil over medium-low heat. Add the bean puree and the sugar, and cook down, stirring every couple of minutes, until the puree has thickened and pulls away from the pan, holding its shape (a rubber spatula should come out clean). This will take about 8-10 minutes. Taste and adjust sugar as desired. Transfer to a heat-proof container and cool completely in the refrigerator.

Take one 20g portion of chilled red bean paste, flatten into a disc, place one 10g vegan egg yolk in the center, and tuck and wrap the red bean paste around to enclose, for 30g balls. Chill in the fridge until ready to use.

Option 2: Matcha Lotus Seed Paste with Black Sesame Filling

For the lotus seed paste:
100 grams (1 cup) dried lotus seeds, soaked for 3 hours or overnight, green shoots inside removed
45 grams (¼ cup) refined coconut oil
50 grams (¼ cup) sugar
2 teaspoons matcha powder, optional
For the black sesame filling:
70 grams (½ cup) black sesame seeds, toasted
50 grams (¼ cup) sugar
½ teaspoon salt

28 grams (2 tbsp) refined coconut oil

Make the lotus seed paste: Follow the same instructions for the red bean paste. The only difference is that the cooking time is shorter, 15 minutes for Instant Pot or 1 hour for stovetop. After removing from heat, stir in the matcha powder until smooth. Transfer to a heat-proof container and cool completely in the refrigerator.

Make the black sesame filling: toast the black sesame seeds until they pop in the pan, then transfer immediately to a plate and cool slightly. Add to a food processor or blender with the sugar and salt and pulse into a fine meal. Stir in the coconut oil and chill in the refrigerator to harden.

Divide the black sesame filling into 10g portions (you will have extra; save the rest for another use). Take a 20g portion of the prepared lotus seed paste, flatten into a disc, place the ball of black sesame filling in the center, and tuck and wrap the lotus seed paste around to enclose. The filling balls should be 30g each. Chill in the fridge until ready to use.

Option 3: Caramelized Pineapple Jam Filling

1 (14-ounce) can crushed pineapple, drained OR 1 medium pineapple, trimmed, flesh and core cut into 1-inch chunks
2 tablespoons (28 grams) vegan butter or refined coconut oil

½ cup (100 grams) brown or granulated sugar
½ teaspoon salt
1 tablespoon (8 grams) cornstarch, more if needed

If using fresh pineapple, pulse the chopped pineapple flesh in a food processor until it resembles crushed pineapple. In a heavy-bottomed saucepan, heat the vegan butter over medium low heat, stirring constantly, until it foams and then forms light brown specks at the bottom and smells fragrant, about 5 minutes. Add the brown sugar, crushed pineapple and salt, and cook over medium heat, stirring frequently, until the liquid has evaporated and the pineapple is thick and caramelized, about 20-30 minutes. Transfer to a heat-proof container and let cool.

When cool enough to handle, portion into nine 30g balls (you will have lots of extra pineapple, reserve for another use). If the filling is too sticky to work with, add 1 tablespoon cornstarch. Chill the balls in the refrigerator until ready to use.

Option 4: Chinese Red Date Walnut and Chocolate Truffle Filling

For the jujube paste:

3.5 ounces (100 grams) dried jujube/red dates
¼ cup (25 grams) shelled and halved walnuts, toasted
1 tablespoon (8 grams) cornstarch or glutinous rice flour
1 tablespoon (14 grams) refined coconut oil

For the dark chocolate truffle centers:
1-3.5 ounce bar (100 grams) dairy-free dark or semi-sweet chocolate (I used 75%), very finely chopped
2 tablespoon (30 grams) full-fat coconut milk OR 2 tablespoon peanut butter

Make the red date walnut paste: Pit the dates. Place in a steamer and steam over boiling water on high heat until they’re softened and wrinkly, about 8-10 minutes. Add the dates to a food processor with the roasted walnuts and pulse until finely chopped. Transfer to a bowl and stir in the cornstarch and coconut oil, then form into nine 20g balls. You will have date paste leftover; reserve for another use. Transfer to a heat-proof container and cool completely in the refrigerator.

Make the chocolate truffles: Melt the chocolate either in the microwave in 30-second intervals or in a double boiler (place a saucepan on the stovetop with 1-inch of water, simmering, and a glass or metal bowl over top that rests high enough to not touch the water). When the chocolate is melted, remove from heat and stir in the coconut milk or the nut butter until the mixture is smooth. Transfer to a heat-proof container and cool completely in the refrigerator, then divide into 10g portions and shape into round ‘truffles’.

Take a 20g portion of date walnut paste, flatten into a disc, place the chocolate truffle in the center, and tuck and wrap the date paste around to enclose. The filling balls should be 30g each. Chill in the fridge until ready to use.

Option 5: Sichuan Peppercorn Peanut Sesame Filling

1 cup (140 grams) unsalted roasted peanuts
¼ cup (35 grams) white sesame seeds, toasted
2 tablespoons (18 grams) black sesame seeds, toasted
¼ cup (85 grams) honey, or ¼ cup agave nectar or maple syrup + 1 tablespoon sugar
½ teaspoon ground Sichuan peppercorn (toast and grind whole peppercorns for the best flavor) and ½ teaspoon black pepper
2 tablespoon (15 grams) cornstarch
¾ teaspoon salt

In a food processor, add the roasted peanuts and process until coarsely ground. Add the toasted sesame seeds, honey, ground Sichuan peppercorn, cornstarch and salt and pulse a few more times until the filling is still coarse but sticks together when pressed. Divide into nine 30g portions and shape into balls.

Option 6: Salty Seaweed Pistachio and Nut Filling (makes enough for 9 mooncakes)

1 cup (120 grams) shelled unsalted pistachios, toasted
¼ cup (35 grams) unsalted peanuts, roasted pumpkin seeds, or roasted sunflower seeds
¼ cup (18 grams) store-bought furikake seasoning OR 4 roasted nori sheets, torn into small pieces
¼ cup (85 grams) honey OR ¼ cup agave nectar/maple syrup + 1 tablespoon sugar
1 tablespoon (8 grams) cornstarch
½ teaspoon salt (omit if using furikake seasoning)

In a food processor, combine the pistachios, pumpkin/sunflower seeds/peanut, and process until coarsely ground. Add the roasted torn nori sheets or furikake, honey, cornstarch and salt and pulse a few more times until the filling is still coarse but sticks together when pressed. Divide into nine 30g portions and shape into balls.

Make the dough

Combine the flour, oil, golden syrup, and lye or alkaline water in a large mixing bowl. I made my own golden syrup since I couldn’t find it in a store nearby (see Notes below).

You can also make your own alkaline water using baked baking soda, which I’ve done before to make pretzels. It’s very simple, although you have to make it in advance.

Stir to form a dough, then knead with your hands until smooth and glossy, about 5 minutes. Form into a disc and rest in a covered bowl at room temperature for an hour.

Divide the dough into 20g portions and roll into balls. Take one ball and place it in your palm, and use the heel of your other palm to flatten it into a 3 ½-inch round. Place the 30g filling in the center and wrap the edges of the dough up around the filling. Continue to pinch the dough to completely enclose the filling. It might take some squeezing and smoothing and maneuvering to completely wrap the filling in. It’s okay if some cracks form, just pinch them together. Roll between your palms into a smooth ball, then roll it gently into an oblong shape.

Press/shape the mooncakes:

Prepare a 50g mooncake mold of choice— I used this set that I bought online. It came with three square designs and three round designs, which was perfect for 6 kinds of mooncakes.

Tuck the oblong ball (see photo below) into the mold, invert it, and press down firmly but gently to imprint the design. You may need to dust the inside of the mold with flour but I didn’t find it necessary, as the dough has quite a bit of oil.

Release the mooncake from the mold and arrange it on a parchment-lined baking sheet. Repeat for all mooncakes, placing them at least 2 inches apart.

Bake the mooncakes:

In the meantime, preheat the oven to 350°F/177°C. Bake the mooncakes for 9-10 minutes until the edges are lightly golden. Remove the mooncakes from the oven and allow to cool on the sheet for 10 minutes.

Allow to cool for 10 minutes.

Then, brush on the egg wash (I used a mixture of Just Egg and water) with a pastry brush (or a rolled up paper towel), on both the top and sides. Be careful not to add too much egg wash, as the pattern on top won’t be as distinct after baking.

Bake a second time:

Return the sheet to the oven and bake until the mooncakes are a deep, caramel brown color, about 8-10 more minutes.

Cool and Store the Mooncakes

Place the baking sheet to cool on a wire rack, then carefully transfer the mooncakes to an airtight container. Store at room temperature for up to a week. The dough will soften over time and fully absorb the oil, achieving a beautiful glossy shine and a softer exterior after 1-2 days.

Tips for Making Mooncakes

• I recommend using a digital kitchen scale to weigh the ingredients. It’s so much easier to add everything to one bowl (tared to zero each time) than it is to scoop and measure everything by volume, and the dough will turn out a lot better because of the precise ratios.
• The filling should be pretty solid— if the filling is too soft, or if there’s too little of it in the pastry, the center will drop as it bakes and your mooncake will sag. I like a ratio of 20 grams dough to 30 grams filling for a 50g mooncake— you get a thin pastry skin (a sign of a good mooncake) and a nice, substantial filling.
• Don’t omit the ‘egg’ wash (see photo above). But don’t brush on too much of it either— you don’t want the egg to bake over the grooves and conceal the intricate, beautiful design.
• On the second round of baking, make sure the mooncake is nice and deep in color. I pulled one batch of mooncakes out too early, when they were still on the lighter golden-brown side, and after cooling overnight I realized they were too soft. I had to bake them again the next day for a sturdier crust. This is especially important if you’re planning to box or ship the mooncakes.

Results

Here’s the breakdown of the six flavors with my personal rankings!

RED BEAN PASTE. Delicious. I was pleasantly surprised how closely the tangy, miso-infused saltiness resembled a true salted duck egg yolk.

LOTUS SEED (莲蓉, lian rong)— this was so creamy and luxurious with a marzipan-like flavor. I thought the earthy matcha flavoring and the slightly bitter, salty richness of the black sesame was a great balance.

PINEAPPLE. This reminded me of a Taiwanese pineapple cake (凤梨酥). The pineapple’s juice and fibrous flesh cooks down into a caramelized, jammy sticky filling, and paired with the vegan browned butter, this was a delight.

CHOCOLATE, WALNUT, and RED DATE. Fudgey, deep, and delightfully decadent. The studded walnuts and the smooth, bitter chocolate in contrast to the sweet date paste was the perfect combination.

PEANUT, SESAME, HONEY. This was insanely good. I love how the Sichuan peppercorn added a nice kick, with a citrusy aroma and buzz of savoriness.

SALTY SEAWEED PISTACHIO. I love nori and all things furikake. This was my favorite.

That’s it! If you make any of these mooncakes, please tag me on Instagram @hannah.che and leave a review here, I love to see it. Let me know if you have any questions in the comments!

📖 Recipe

Vegan Mooncakes (with six fillings!)

★★★★★

5 from 2 reviews

Traditional Chinese baked mooncakes with six vegan fillings.

• Author: Hannah
• Prep Time: 1 day
• Cook Time: 2 hours
• Total Time: 2 days
• Yield: 18 mooncakes
• Category: Desserts and Sweets
• Method: Bake
• Cuisine: Chinese

Ingredients

Dough (makes ~380g, enough for 18 50g-sized mooncakes):

• 175 grams (1 ¼ cups) all-purpose flour
• 25 grams (3 tbsp) cornstarch
• 70 grams (5 tbsp) vegetable oil or other neutral-flavored oil
• 105 grams (⅓ cup) golden syrup
  • To make homemade golden syrup, see Notes. You will need 2 cups (400 grams) sugar and 2 tablespoons lemon juice.
• 6 grams (¾ teaspoon) lye or alkaline water (kansui)

Optional egg wash:

• 3 tbsp JustEgg (equivalent of 1 egg)
• 2 tablespoons water

Fillings: See instructions below.

Instructions

1. Prepare two filling(s) of choice in advance. Follow instructions below to make eighteen 30g filling balls. Allow to rest in the refrigerator while you’re making the dough. 
2. Make the dough: combine the flour, oil, golden syrup, and alkaline water in a large mixing bowl. I made my own golden syrup since I couldn’t find it in a store nearby (see Notes below). You can also make your own alkaline water using baked baking soda, which I’ve done before to make pretzels. It’s very simple, although it adds some more prep time. Stir to form a dough, then knead with your hands until smooth and glossy, about 5 minutes. Form into a disc and rest in a covered bowl at room temperature for an hour.*
3. Fill the mooncakes: divide the dough into 20g portions and roll into balls. Take one ball and place it in your palm, and use the heel of your other palm to flatten it into a thin, 3 ½-inch round. Place the 30g ball of filling in the center and wrap the edges of the dough up around the filling. Continue to pinch the dough to completely enclose the filling. It’s okay if some cracks form; pinch them together. The dough is pretty forgiving. Roll between your palms into a smooth ball, then roll it gently into an oblong shape to make it easier to place into the mold.
4. Press/shape: Tuck the oblong ball (see photo below) into the mold, invert it, and press down firmly but gently to imprint the design. Some recipes will say to dust the inside of the mold with flour but I didn’t find it necessary, as the dough has quite a bit of oil. But it will help prevent sticking. Release the mooncake from the mold and arrange it on a parchment-lined baking sheet. Repeat for all mooncakes, placing them at least 2 inches apart.
5. Bake the mooncakes. Preheat the oven to 350°F/177°C. Bake until edges are lightly golden for 10 minutes. Remove the mooncakes from the oven and allow to cool for 10 minutes.
6. Lightly brush on a thin coating of the vegan egg wash, both the top and sides. Be careful not to brush on too much— the pattern on top, if covered, won’t be as distinct after baking. Place in the oven and bake a second time until the mooncakes are a deep, caramelly golden brown color, about 8-10 more minutes.
7. Place the baking sheet to cool on a wire rack, then carefully transfer the mooncakes to an airtight container. Store at room temperature for up to a week. The dough will soften over time and fully absorb the oil, achieving a beautiful glossy shine and softer exterior after 1-2 days.

Filling Instructions

Option 1: Red Bean Paste and Vegan Salted Egg Yolk (makes enough for 9 mooncakes)

• For the red bean paste:
  1 cup (200 grams) dried adzuki beans, soaked overnight or at least 4 hours
  ½ cup (100 grams) sugar
  ¼ teaspoon salt
  2 tablespoons (28 grams) refined coconut oil
• 9 (10 grams each) vegan salted ‘egg yolks‘, prepared and chilled in advance

Drain the soaked beans and place them in a small pot or Instant Pot pressure cooker. Add enough water to cover the top by 2 inches, then seal and cook on high pressure for 25 minutes, then let pressure release naturally for 10 minutes. OR, bring to a boil on the stovetop and simmer for 60-90 minutes until they are soft and easily crushable between your fingers. Transfer the cooked beans to a food processor, with just enough liquid to puree.

In a thick-bottomed pan or nonstick pan, heat the oil over medium-low heat. Add the bean puree and the sugar, and cook down, stirring every couple of minutes, until the puree has thickened and pulls away from the pan, holding its shape (a rubber spatula should come out clean). This will take about 8-10 minutes. Taste and adjust sugar as desired. Transfer to a heat-proof container and cool completely in the refrigerator.

Take one 20g portion of chilled red bean paste, flatten into a disc, place one 10g vegan egg yolk in the center, and tuck and wrap the red bean paste around to enclose, for 30g balls. Chill in the fridge until ready to use.

 

Option 2: Matcha Lotus Seed Paste with Black Sesame Filling (makes enough for 9 mooncakes)

• For the lotus seed paste:
  100 grams (1 cup) dried lotus seeds, soaked for 3 hours or overnight
  45 grams (¼ cup) refined coconut oil
  50 grams (¼ cup) sugar
  2 teaspoons matcha powder, optional
• For the black sesame filling:
  70 grams (½ cup) black sesame seeds, toasted
  50 grams (¼ cup) sugar
  ½ teaspoon salt
• 28 grams (2 tbsp) refined coconut oil

Make the lotus seed paste: Follow the same instructions for the red bean paste. The only difference is that the cooking time is shorter, 15 minutes for Instant Pot or 1 hour for stovetop. After removing from heat, stir in the matcha powder until smooth. Transfer to a heat-proof container and cool completely in the refrigerator.

Make the black sesame filling: toast the black sesame seeds until they pop in the pan, then transfer immediately to a plate and cool slightly. Add to a food processor or blender with the sugar and salt and pulse into a fine meal. Stir in the coconut oil and chill in the refrigerator to harden.

Divide the black sesame filling into 10g portions (you will have extra; save the rest for another use). Take a 20g portion of the prepared lotus seed paste, flatten into a disc, place the ball of black sesame filling in the center, and tuck and wrap the lotus seed paste around to enclose. The filling balls should be 30g each. Chill in the fridge until ready to use.

 

Option 3: Caramelized Pineapple Jam Filling (makes enough for 9 mooncakes)

• 1 (14-ounce) can crushed pineapple, drained OR 1 medium pineapple, trimmed, flesh and core cut into 1-inch chunks
• 2 tablespoons (28 grams) vegan butter or refined coconut oil 
• ½ cup (100 grams) brown or granulated sugar
• ½ teaspoon salt
• 1 tablespoon (8 grams) cornstarch, more if needed

If using fresh pineapple, pulse the chopped pineapple flesh in a food processor until it resembles crushed pineapple. In a heavy-bottomed saucepan, heat the butter, stirring constantly, until it starts to foam and then forms brown specks at the bottom (and smells fragrant), about 5-8 minutes. Add the sugar, crushed pineapple and salt, and cook over medium heat, stirring frequently, until the liquid has evaporated and the pineapple is thick, sticky and caramelized, about 20-30 minutes. Transfer to a heat-proof container and let cool. 

 

When cool enough to handle, divide into nine 30g balls (you will probably some extra pineapple, reserve for another use). If the filling is too sticky to work with, add 1 tablespoon cornstarch. Chill the balls in the refrigerator until ready to use.

 

Option 4: Jujube Date, Walnut, and Chocolate Truffle Filling (makes enough for 9 mooncakes)

For the red date paste:

• 3.5 ounces (100 grams) dried jujube/red dates
• ¼ cup (25 grams) shelled and halved walnuts, toasted
• 1 tablespoon (8 grams) cornstarch or glutinous rice flour
• 1 tablespoon (15 grams) refined coconut oil
• For the dark chocolate truffle centers: 1-3.5 ounce bar (100 grams) dairy-free dark or semi-sweet chocolate (I used 75%), very finely chopped
• 2 tablespoon (30 grams) full-fat coconut milk OR 2 tablespoon peanut butter

Make the red date walnut paste: Pit the dates. Place in a steamer and steam over boiling water on high heat until they’re softened and wrinkly, about 8-10 minutes. Add the dates to a food processor with the roasted walnuts and pulse until finely chopped (add some hot water from the pot if the dates are too dry). Transfer to a bowl and stir in the cornstarch and coconut oil, then form into nine 20g balls. You will have date paste leftover; reserve for another use. Transfer to a heat-proof container and cool completely in the refrigerator.

Make the chocolate truffles: Melt the chocolate either in the microwave in 30-second intervals or in a double boiler (place a saucepan on the stovetop with 1-inch of water, simmering, and a glass or metal bowl over top that rests high enough to not touch the water). When the chocolate is melted, remove from heat and stir in the coconut milk or the nut butter until the mixture is smooth. Transfer to a heat-proof container and cool completely in the refrigerator, then divide into 10g portions and shape into round ‘truffles’.

Take a 20g portion of date walnut paste, flatten into a disc, place the chocolate truffle in the center, and tuck and wrap the date paste around to enclose. The filling balls should be 30g each. Chill in the fridge until ready to use.

 

Option 5: Sichuan Peppercorn Peanut Sesame Filling (makes enough for 9 mooncakes)

• 1 cup (140 grams) unsalted roasted peanuts
• ¼ cup (35 grams) white sesame seeds, toasted
• 2 tablespoons (18 grams) black sesame seeds, toasted
• ¼ cup (85 grams) honey, or ¼ cup agave nectar or maple syrup + 1 tablespoon sugar
• ½ teaspoon ground Sichuan peppercorn (toast and grind whole peppercorns for the best flavor)
• ½ teaspoon black pepper
• 2 tablespoon (15 grams) cornstarch
• ¾ teaspoon salt

In a food processor, add the roasted peanuts and process until coarsely ground. Add the toasted sesame seeds, honey, ground Sichuan peppercorn, pepper, cornstarch and salt and pulse a few more times until the filling is still coarse but sticks together when pressed. Divide into nine 30g portions and shape into balls.

 

Option 6: Salty Seaweed Pistachio and Nut Filling (makes enough for 9 mooncakes)

• 1 cup (120 grams) shelled unsalted pistachios, toasted
• ¼ cup (35 grams) unsalted peanuts, roasted pumpkin seeds, or roasted sunflower seeds
• ¼ cup (18 grams) store-bought furikake seasoning OR 4 roasted nori sheets, torn into small pieces
• ¼ cup (85 grams) honey OR ¼ cup agave nectar/maple syrup + 1 tablespoon sugar
• 1 tablespoon (8 grams) cornstarch
• ½ teaspoon salt (omit if using furikake seasoning)

In a food processor, combine the pistachios, pumpkin/sunflower seeds/peanut, and process until coarsely ground. Add the roasted torn nori sheets or furikake, honey, cornstarch and salt and pulse a few more times until the filling is still coarse but sticks together when pressed. Divide into nine 30g portions and shape into balls.

Notes

• I highly recommend the egg wash for the glossy sheen. I love JustEgg, but if you can’t find it, use a mixture of 2 tablespoon coconut or almond milk + 1 teaspoon of agave nectar or maple syrup, whisked in a small bowl. 
• How to make golden syrup:
  • Add 2 cups (400g) sugar and 1½cup + 2 tablespoons (300ml) water in a medium heavy-bottomed saucepan. Bring to a boil, then stir in 2 tablespoons lemon juice and reduce the heat to low, until the mixture is slowly simmering.
  • Cook, uncovered, WITHOUT STIRRING, until the mixture is darkened to a golden color and measures 230°C/110°F— this will take between 45 minutes to an hour.  Remove the pot from heat and allow the syrup to cool; it will continue to thicken as it cools. 
• *You can refrigerate the mooncake dough, covered, for up to a night. It will be hard the next day; allow to soften and warm before using. 
• Use any 50g mooncake mold of choice— I used this set that I bought online. It came with three square designs and three round designs, which was perfect for 6 kinds of mooncakes.

Keywords: mooncake, vegan mooncakes, mooncakes, Chinese mooncakes, vegan

These are my new favorite muffins and might be yours too. With chewy edges and a soft, tender crumb, studded with pockets of dark chocolate and a rich, nutty undertone from the tahini, these make a wonderful breakfast or snack. As a bonus: they’re gluten-free, oil-free, and naturally sweetened.

You’re supposed to let these cool, but this batch smelled so good while baking I couldn’t resist and broke one open warm out of the oven– releasing wisps of steam– and then ate it in a few tender bites, gooey chocolate and all.

Ingredients in Tahini Chocolate Chip Muffins

The ingredients are simple and wholesome:

Oats— high in fiber and nutrient-dense. You’ll be using both ground oats (oat flour) and rolled oats for texture. These muffins don’t contain any flour.

Coconut sugar and bananas— instead of refined sugar. Be sure to use ripe bananas, as they not only lend sweetness but also moisture.

Non-dairy milk— I used unsweetened almond milk, but you can use your favorite plant-based milk.

Walnuts and tahini— these lend healthy fats and a richness without the need for oil. The tahini adds a distinctive hint of sesame, but you can also use almond or peanut butter instead. The walnuts can be easily substituted with toasted sunflower seeds.

Flax eggs— in place of eggs. These are made by whisking ground flaxseed together with water; after sitting for a few minutes, the mixture sets into a gel-like consistency that acts as a binder.

The dark chocolate chips make these muffins extra good. Feel free to add fresh blueberries and a bit of lemon zest for blueberry lemon muffins. Or chopped apples and cinnamon for a fall-inspired apple muffins— this recipe is endlessly versatile.

Before baking, like to top the muffins with chopped nuts (pecans, walnuts, hazelnuts), or some toasted sesame seeds.

I’m not one for overly sweet treats, but these are wholesome and one of my favorites to pack as a breakfast or snack. I’ve made these muffins multiple times for myself and for friends and family members, and I’m always asked for the recipe on Instagram so I thought I’d share it, finally! Enjoy! 🙂

More Simple Vegan Treats:

• Coconut Pandan Muffins
• Turmeric Carrot Chia Muffins
• Easy Sweet Potato Brownies

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing your re-creations!

Follow me on Pinterest and save this recipe for later!

📖 Recipe

Tahini Chocolate Chip Muffins (Vegan, Gluten-free)

★★★★★

4.3 from 3 reviews

The best vegan muffins— fluffy, tender, and naturally sweetened. 

• Author: Hannah
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Yield: 12
• Category: Desserts and Sweets
• Method: Bake

Ingredients

Make the flax eggs:

• 2 flax eggs (2 tablespoons ground flax seed + 4 tablespoons water)

Dry Ingredients:

• 2 and ½ cups (230g) rolled oats
•  ¼ cup (30g) walnuts
•  ½ cup (58g) rolled oats, separate
•  ½ cup + 2 tablespoon coconut sugar*
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt

Wet ingredients:

• 2 very ripe medium bananas
• 1 cup (240mL) unsweetened non-dairy milk
•  ¼ cup + 1 tablespoon (80g) runny tahini
•  1 teaspoon vanilla extract
•  2 tablespoons lemon juice or apple cider vinegar

Additional ingredients: 

• ¾ cup (130g) dark chocolate chips
• More chopped walnuts or nuts, to top (optional)

Instructions

1. Preheat the oven to 350°F (177°C). In a small bowl, make the flax eggs: whisk 2 tablespoons of ground flax with 4 tablespoons of water, and let sit for 5 minutes to thicken. 
2. Combine the dry ingredients. Place 2 cups rolled oats and the walnuts in a food processor or high-speed blender. Pulse until the mixture forms a fine meal. Transfer to a medium bowl and whisk in the remaining ½ cup rolled oats, coconut sugar, baking powder, baking soda, and salt.
3. Combine the wet ingredients. In a separate, large bowl, mash the bananas with a fork, then add in the non-dairy milk, tahini, flax eggs, vanilla extract, and lemon juice. Stir to combine.
4. Incorporate the dry mixture into the wet mixture, folding just until all there are no more clumps. Fold in the chocolate chips. Divide the batter evenly into a 12-cup muffin tin (either greased or lined with parchment paper cups).
5. Bake in the oven for 20-25 minutes until the tops of the muffins are golden brown, or when an inserted toothpick comes out cleanly. Let sit for 10 minutes before removing from pan, then cool on a wire rack before serving.

Notes

• You can also use ready-made oat flour.
• If allergic to nuts, substitute toasted sunflower seeds. 
• *The sweetness will depend on your bananas. I’ve found that if my bananas are not very ripe, adding the extra 2 tablespoon of sugar is necessary. 
• Blueberry muffin variation: use one heaping cup fresh blueberries in place of the chocolate chips.

Cinnamon roll, meet black sesame. When you pull apart these soft, sweet buns, warm from the oven and sticky with glaze, you’re going to wish you made a double batch. The nutty toasted black sesame adds deep richness to these buttery buns, adorned with gorgeous jade swirls of earthy, bittersweet matcha glaze.

Ingredients

The dough is a simple yeasted dough:

• 1 cup (240mL) unsweetened soy milk or almond milk, slightly warmed, or at room temperature
• ¼ cup (57g) vegan butter, melted
• 2 tablespoons (25g) organic granulated sugar
• 1 packet (7g, 2 ¼ teaspoons) quick-rise instant yeast
• 2 ½ cups (350g) all-purpose flour
• ½ teaspoon kosher salt

For the black sesame sugar filling:

• ½ cup (100g) granulated sugar
• ½ cup (72g) toasted black sesame seeds
• ¼ teaspoon ground cinnamon
• ¼ cup (57g) vegan butter, softened

For the matcha glaze:

• ½ teaspoon ceremonial-grade matcha powder. I recommend using ceremonial grade matcha, meant for drinking, as it’s more vibrant green and not bitter like culinary grade matcha
• ½ cup (100g) powdered sugar
• 1 tablespoon unsweetened soy milk or almond milk
• ¼ teaspoon vanilla extract

Directions

• Make the dough. In a large bowl, whisk together the non-dairy milk, melted butter, and sugar. Sprinkle on the instant dry yeast, then add the flour and salt. Stir vigorously until the dough is well combined. Cover with a towel and set aside for an hour to proof.

• Make the black sesame sugar mixture. In a food processor or high-speed blender, pulse the sesame seeds and sugar until the mixture resembles a fine sand. Transfer to a bowl, then fold in the softened butter until a crumbly paste forms.

• Assemble like a jelly-roll. After the dough has doubled, turn it out of the bowl onto a well-floured surface. Add flour in increments, kneading until the dough is still soft and malleable but no longer sticky. Roll the dough out into a rectangle (with ½ inch thickness), then sprinkle on the black sesame mixture in a generous layer. Starting from the long end, roll up tightly to form a log.

• Proof the rolls. Slice the log lengthwise into 8 equal pieces and arrange in a single layer in a 9-inch pie or square pan. Cover and let the buns rise in a warm place for another 25 to 30 minutes. In the meantime, preheat the oven to 350°F (180°C).
• Bake the rolls for 25 to 30 minutes, until the tops are golden brown. Remove the pan from the oven and let cool slightly as you prepare the glaze.

• Make the glaze. In a small bowl, whisk together the matcha powder, powdered sugar, non-dairy milk, and vanilla extract until smooth. Drizzle the rolls with the matcha glaze and serve while the buns are still warm.

More Holiday Dessert Recipes:

• Cranberry Scones with Maple Glaze
• Marbled Black Sesame Chocolate Bundt Cake
• The Best Vegan Muffins

If you made this recipe let me know how you liked it by leaving a comment and a rating below! Also be sure to follow me on Pinterest and on Instagram for all the latest recipes and stories.

📖 Recipe

Black Sesame Cinnamon Rolls with Matcha Glaze (Vegan)

★★★★★

5 from 2 reviews

A twist on the classic cinnamon roll. Warm, sticky buns with a luxurious dark filling of sweet black sesame, drizzled with a fragrant matcha glaze.  

• Author: Hannah
• Prep Time: 90
• Cook Time: 30
• Total Time: 2 hours 30 minutes
• Yield: 8
• Category: Desserts and Treats
• Diet: Vegan

Ingredients

For the dough:

• 1 cup (240mL) unsweetened soy milk or almond milk, slightly warmed (if your kitchen is cold), or at room temperature
• ¼ cup (57g) vegan butter, like Miyoko’s or Earth Balance
• 2 tablespoons (25g) organic cane sugar
• 1 packet (7g, 2 ¼ teaspoons) quick-rise instant yeast
• 2 ½ cups (350g) all-purpose flour, plus more for rolling
• ½ teaspoon kosher salt

For the black sesame: 

• ½ cup (100g) granulated sugar
• ½ cup (72g) black sesame seeds, toasted
• ¼ tsp ground cinnamon
• ¼ cup (57g) vegan butter, softened

For the matcha glaze:

• ½ teaspoon ceremonial-grade matcha powder
• ½ cup (100g) powdered sugar
• 1 tablespoon unsweetened soy milk or almond milk
• ¼ teaspoon vanilla extract

Instructions

1. Make the dough. In a large bowl, whisk together the non-dairy milk, melted butter, and sugar. Sprinkle on the instant dry yeast, then add the flour and salt. Stir vigorously until the dough is well combined. Cover with a clean kitchen towel and set aside for an hour, or until doubled in size.
2. Make the black sesame filling. In a food processor or high-speed blender, pulse the sesame seeds and sugar until the mixture resembles a fine sand. Transfer to a bowl, then fold in the softened butter to form a crumbly paste.
3. Shape the rolls. Transfer the risen dough out of the bowl onto a clean, well-floured surface. Add flour in increments, kneading until the dough is still soft and malleable but no longer sticky. Roll the dough out into a rectangle about ½ inch in thickness. Add the black sesame mixture in a generous layer. Starting from the long end, roll up tightly to form a log. 
4. Proof the rolls. Slice the log lengthwise into 8 equal pieces and arrange in a single layer in a 9-inch pie or square pan. Cover and let the buns rise in a warm place for another 25 to 30 minutes. In the meantime, preheat the oven to 350°F (180°C). 
5. Bake. Bake for 25 to 30 minutes, until the tops of the buns are golden brown. Remove the buns from the oven and let them cool slightly.
6. Make the glaze. Meanwhile, in a a small bowl, whisk together the matcha powder, powdered sugar, non-dairy milk, and vanilla extract until smooth and drizzly in consistency. Top the rolls with the matcha glaze.
7. Serve! Enjoy while the buns are still warm.

Notes

• I prefer Miyoko’s vegan butter, but you can also use Earth Balance buttery sticks. Or, substitute melted coconut oil.

After a few attempts at a vegan version, I realized a combination of cashew or macadamia nuts, mung beans, and coconut oil provided the right proportion of fat and protein. Flavor-wise, I was surprised at how closely the tangy, miso-infused saltiness resembled a true salted duck egg yolk.

Above: my vegan version on the left, traditional salted duck egg yolks on the right.

For an additional component, you can add taro as well— cooked taro has a floury, stick-to-your-mouth savoriness reminiscent of a boiled egg yolk, and I simply steamed taro, seasoned it and wrapped it around the other component for a more realistic, two-toned look. This is totally optional, however— the main flavor is in the richer macadamia/cashew and mung bean mixture.

Recipe below.

I used these salted egg yolks in my recipe for vegan mooncakes.

📖 Recipe

Vegan Salted Egg Yolks

Miso-macadamia ‘egg yolks’ bolstered with the creamy richness of nuts, the protein of mung bean and the fattiness of coconut oil, set with tapioca into a firm gel. Salty with an umami punch.

• Author: Hannah
• Prep Time: 1 day
• Cook Time: 15 minutes
• Total Time: 24 hours 15 minutes
• Diet: Vegan

Ingredients

For the gel-like center:

• ¼ cup (55 grams) peeled mung beans, soaked overnight in cool water (you can find peeled/shelled mung beans at an Asian grocery store)
• ½ cup (65 grams) raw macadamia or cashew nuts, soaked overnight in cool water and drained
• 2 tablespoons nutritional yeast
• 2 tablespoons miso paste
• 1 teaspoon mushroom bouillon powder
• 1 teaspoon lemon juice
• 2 softgels beta-carotene*, for color (sub ¼ cup carrot juice, or a few drops of food coloring— I have tested all and found I like the beta-carotene the best)
• 2 tablespoons refined coconut oil, melted
• ¼ cup tapioca starch
• ½ teaspoon salt, more to taste

For the outer softer layer (optional):

• Half of a peeled taro root, cubed, about 1 cup (5 ounces / 140 grams)
• 1 tablespoon refined coconut oil
• 1 softgel beta-carotene, oil only
• ½ teaspoon mushroom bouillon powder
• 1 tablespoon miso paste
• ½ teaspoon salt, more to taste

Instructions

1. In a small saucepan, add the shelled mung beans and enough water to cover. Bring to a boil, then reduce to a simmer. Cook until soft and easily crushable between the fingers, about 10 minutes. Drain well.
2. Combine the cooked mung beans and soaked macadamia or cashew nuts in a food processor or high-speed blender and blend with ¼ cup water (if using carrot juice, use it here in place of the water) until very smooth, about 2 minutes. Add the nutritional yeast, miso paste, mushroom powder, lemon juice, and blend again until combined.
3. Preheat the oven to 350°F/177°C. Scrape into a non-stick saucepan. Add the tapioca starch, beta carotene (squeeze out the rich red/orange oil and discard the capsules), and coconut oil and stir until incorporated. Turn the heat on to medium-low and cook, stirring continuously, until the mixture starts to thicken. When the consistency is firm enough so that it pulls away from the spatula, remove from heat. Taste and stir in the salt, adding more as necessary, until the mixture is very salty, almost too salty to eat straight. When cool enough to handle, divide into small yolk-sized balls and place on a parchment-lined baking sheet. 
4. Bake until they “egg yolks” are firm and glossy in color, about 5-8 minutes. Let cool on the baking sheet, then place in an airtight container and chill in the fridge until you want to use them.
5. Optional: To make the taro portion, steam the peeled taro for 5 minutes until a chopstick pokes easily through the flesh. In a medium bowl, mash the taro with the beta carotene (squeeze out the oil from the softgel and discard the capsule), mushroom powder, miso and salt to taste. Taking a small portion, wrap around the chilled egg yolk centers. Repeat with the remaining portions. Chill in the fridge until use.

Notes

• Use refined coconut oil— it doesn’t taste like coconut and won’t add a coconut flavor (unlike unrefined coconut oil).
• *I got the idea for using beta-carotene from the book This Cheese is Nuts!, a vegan cookbook by Julie Piatt. The author’s note: “My absolute favorite way to add color and healing properties to cheese is by using beta-carotene. Yes, there are ingredients such as turmeric and annatto, made from the seeds of the achiote, that can also add color. But with turmeric you have to deal with the bitter taste, and annatto is not as easy to find. Beta-carotene capsules will last a long time stored in your refrigerator. Add one to four drops to get your favorite, deliciously golden shade.”

Keywords: salted egg yolk, vegan egg yolk, vegan salted egg yolk

Fresh figs are in season now and I was able to snag two cartons on sale at my local grocery store. You want really good ripe figs for this dessert (they should be slightly soft and jammy, not firm).

Step 1: make the rosemary cornmeal crust.

In a food processor, pulse together flour, cornmeal, sugar, and salt. Add in vegan butter and chopped rosemary, and pulse until mixture resembles a coarse meal (with some pea-size butter lumps). Drizzle in ice water and pulse until mixture holds together when squeezed between fingers, adding additional water if needed. Press the dough evenly into pan, then take a rolling pin and roll over the top of the pan, trimming edges to fit the rim. Set aside in the fridge to chill (ensures a flakier crust).

While waiting, preheat oven to 375°F. Bake crust in middle of oven until center and edges are golden, 30-35 minutes (don’t worry if bottom of crust cracks), then cool in pan on a rack.

Step 2: make the lemon mascarpone cream.

Mascarpone is an Italian cream cheese traditionally made by coagulating heavy cream with lemon juice; this dairy-free version uses vegan cream cheese and coconut cream to create a similar flavor and texture: it’s tangy, thick, smooth, and delightfully creamy. (And don’t worry, there’s no trace of coconut taste.)

To make, scoop out ⅓ cup of the solid part of a refrigerated can of coconut cream and whip with a hand mixer or in a food processor until doubled in volume. Add sugar and beat one minute until it forms stiff peaks. In a separate bowl, beat cream cheese until softened. Combine with the coconut cream and fold in lemon juice, zest, and vanilla. Place filling in the fridge to chill and thicken.

step 3: assemble tart.

Remove sides from the tart pan and spread mascarpone filling in the cooled shell, smoothing the top with a spatula. Cut figs into slices or lengthwise into quarters, and arrange on the surface. Keep chilled until ready to serve.

tips for making this tart:

• Use finely ground cornmeal or corn flour, not stone-ground cornmeal (it’s too coarse and the crust won’t hold together).
• I used Kite Hill brand plain cream cheese, made with almonds. Any plant-based cream cheese that’s cultured will work fabulously for the mascarpone; Miyoko’s Creamery cream cheese (cashew-based) is also wonderful. I’d avoid Daiya’s or coconut oil-based cream cheeses.
• For an optional glaze, heat 2 tablespoon red currant or orange jelly and 1 tablespoon maple syrup in a small saucepan and stir until jelly is melted. Allow to cool slightly, then brush glaze on figs before serving.

If you made this fruit tart or any other recipe on the blog let me know how you liked it by leaving a comment and a rating below! Also be sure to follow along on Pinterest, Instagram and Facebook for all the delicious food.

📖 Recipe

Vegan Lemon Mascarpone Fig Tart with Rosemary Crust

★★★★★

5 from 2 reviews

An easy, show-stopper vegan dessert with fresh ripe figs, creamy lemony mascarpone filling and a savory rosemary cornmeal crust. 

• Author: Hannah
• Prep Time: 30
• Cook Time: 35
• Total Time: 1 hour 5 minutes
• Yield: 6
• Category: Sweets
• Method: Bake
• Cuisine: Dessert

Ingredients

Crust:

• 1 ½ cups (210 grams) all-purpose flour
• ½ cup (80 grams) yellow cornmeal*
• 1 tablespoon raw turbinado sugar
• ¼ teaspoon salt
• ½ cup + 2 tablespoon (140 grams) vegan butter*
• 1 ½ tablespoons de-stemmed and finely chopped rosemary
• 3 to 4 tablespoons water

Filling:

• 8 ounces (226 grams) vegan cream cheese*
• ⅓ cup (80 grams) coconut cream from a can of full-fat coconut milk (chilled overnight)
• 2 tablespoons lemon juice
• Grated zest of one lemon
• 1 tablespoon pure vanilla extract
• 4 tablespoons turbinado sugar
• 1 ½ pounds (680 grams) fresh, ripe figs, cut into thin slices or quartered into wedges

Instructions

1. In a food processor, pulse together the flour, cornmeal, sugar, and salt. Add in the vegan butter and the chopped rosemary, and pulse until the mixture resembles a coarse meal, with some pea-size butter lumps. Drizzle in the ice water and pulse again until the mixture holds together when squeezed between your fingers, adding additional water if needed. Press the dough evenly into a 11 x 8 x 1 inch rectangular pan or a 10-inch fluted round tart pan. Take a rolling pin and roll it over the top of the pan to set the edges, then trim off the excess from the rim. Set the crust aside in the fridge for 20 minutes to chill (ensures a flakier crust).
2. Preheat your oven to 375°F (190°C). Bake the crust in the middle of the oven until the center and edges are golden brown, about 30-35 minutes. It’s okay of there are cracks in the bottom of the crust. Place the pan on a rack to cool.
3. To make the filling, scoop out the coconut cream solids from the can of coconut milk and whip with a hand mixer or in a food processor until fluffy and doubled in volume. Add the sugar and beat one more minute until the mixture forms stiff peaks. In a separate bowl, beat the cream cheese until softened. Combine the cream cheese with the coconut cream and add the lemon juice, zest, and vanilla, folding to combine. Place the filling in the fridge to chill— it will thicken noticeably.
4. To assemble the tart, remove the cooled shell carefully from the pan. Transfer the chilled mascarpone filling into the shell, spreading to all the edges and smoothing the top with a spatula. Arrange the figs on top, pressing them lightly into the filling. Keep the tart chilled until ready to serve.

Notes

• Recipe will fit a 11 x 8 x 1 inch rectangular pan or a 10 fluted tart pan.
• Use finely ground cornmeal or corn flour, not stone-ground cornmeal (too coarse for the crust to hold together).
• *I prefer Kite Hill almond milk plain cream cheese. Miyoko’s Creamery cream cheese (cashew-based) is also great.
• For an optional glaze, heat 2 tablespoons of red currant or orange jelly/marmalade and 1 tablespoon of maple syrup in a small saucepan and stir until the mixture is melted. Allow to cool slightly, then brush the glaze onto the assembled figs on the tart with a pastry brush.
• The cornmeal crust can be baked one day ahead and kept covered at room temperature. The mascarpone filling can be made one day ahead and stored in a covered container in the refrigerator. Just give it a good stir before assembling.

Steamed or pan-fried sticky rice cakes (nian gao/年糕) are a festive sweet dish and an important part of the traditional Lunar New Year meal in Chinese cuisine. The literal name for this dessert, nian gao, means “sticky cake” (粘糕), but it’s also a homophone for nian gao (年高), which means “growing taller” every year. Because the dessert symbolizes prosperity and growth, making and sharing it with loved ones has become a holiday tradition.

There are several variations of sticky rice cakes in China; in the North, the cakes are sweet and steamed or fried, including jujube dates, red bean paste, and other sweet layers or fillings. In the Jiangnan region, rice cakes are enjoyed as a savory dish, stir-fried with fermented mustard greens, and other variations in the South includes steamed brown sugar sticky rice cakes, pan-fried cakes made with coconut milk in the batter, and taro and chestnut studded cakes.

I developed this baked version based on a version my mom would make— it minimizes the active cooking time that pan-frying or steaming would require, as you can prep the batter, pop it into the oven, set a timer and let it bake away. Since the oven is rarely used in preparing Chinese dishes, baking the sticky rice cake frees up the stove-top for stir-frying, boiling, steaming, etc. in preparing other dishes for the holiday meal.

These cakes are quite sticky and gooey immediately after baking, but if you let them cool they’ll firm up enough to be cut into bars. They’re soft and chewy, and my family loves dipping them in coconut sugar and roasted soybean powder. I sprinkled black sesame on this batch but you can also add chopped nuts, chopped dates, or dollops of sweet red bean paste (included an option for that in the recipe below!).

More Glutinous Rice Desserts:

• Chinese Sticky Pumpkin Cakes
• Snowskin Mooncakes
• Strawberry Stuffed Mochi

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

Follow me on Pinterest and save this recipe for later!

📖 Recipe

Chinese Sticky Rice Cake / Nian Gao (Vegan)

★★★★★

5 from 2 reviews

An easy vegan baked version of the traditional Chinese dessert. Soft, chewy and irresistibly delicious dipped in coconut sugar and roasted soybean powder.

• Author: Hannah
• Prep Time: 10
• Cook Time: 60
• Total Time: 1 hour 10 minutes
• Category: Dessert
• Method: Bake
• Cuisine: Chinese

Ingredients

• 1 lb bag glutinous rice flour
• 1½ cups full-fat coconut milk
• 1½ cups unsweetened soymilk or other non-dairy milk
• 1 cup coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup olive oil or melted coconut oil
• 1 tsp almond extract
• 1 cup chopped nuts
• 1 cup sweet red bean paste, optional
• sesame seeds, optional

Instructions

1. Preheat oven to 325F/165C. In a large mixing bowl, add the two kinds of milk, coconut sugar, baking powder, baking soda, and oil, and mix well to combine. Add rice flour, stirring until all incorporated.
2. Line a 13×9 inch baking dish with parchment paper, and pour in the batter. If you’re adding red bean paste, reserve half the batter, dollop on a layer of red bean paste, and pour the remainder of the batter to cover. Sprinkle chopped nuts or sesame seeds on the surface, and bake for one hour, until the top is browned.
3. The batter will rise quite a bit but it’ll deflate when you take it out of the oven. Allow to cool to room temperature (I’ve found that placing it in the fridge and eating it chilled is best) and cut into rectangles to serve.

Notes

• Glutinous rice flour is not the same as regular rice flour. It’s made from sweet rice, and you find it online or in any Asian grocery store. I used the Mochiko brand.

Pandan is a tropical plant whose leaves are commonly used for flavoring in South Asian dishes and desserts. The extract of pandan has been called “Asian vanilla,” which is an apt description; I’ve seen it used in desserts ranging from pandan jelly, pandan bread buns, pandan waffles, pandan chiffon cake, to even pandan ice cream. The aroma of pandan is distinctive, almost nutty, with a floral undertone— really like nothing else. It’s intoxicating, wafting from a batch of freshly baked goods.

For these muffins, I decided to pair pandan extract and coconut milk— two flavors that just seemed made for each other. I also added shredded coconut to the batter, and later sprinkled more atop the buns to toast in the oven.

I don’t like my desserts too sweet, and I think these are perfect; the crumb is rich and fluffy in texture and more cake-like than your typical muffin. Not sickeningly sweet or greasy like cupcakes, though– these are wholesome enough to enjoy for breakfast. I packed a dozen for a road trip with friends to the Oregon coast, and between the three of us we ate them ALL in one day, they were so good.

Ingredients for Coconut Pandan Muffins:

• Unsweetened non-dairy milk. I recommend using soy milk; the higher protein content results in a fluffier crumb. You can also use unsweetened almond milk or hemp milk.
• Apple cider vinegar. You’ll be adding this to the milk to curdle it; the chemical reaction mimics the effect of buttermilk.
• All-purpose flour. I haven’t tried any gluten-free flours yet but if you do, let me know in the comments. I’d recommend trying rice flour + oat flour.
• Baking powder and baking soda, to help the muffins rise.
• Unsweetened shredded coconut. Some of the shredded coconut will be going into the batter, and the rest to top the muffins before baking.
• Granulated sugar. I used organic cane sugar, but feel free to sub turbinado or coconut sugar.
• Melted coconut oil. I like to use unrefined coconut oil for a rich coconutty taste. Melted vegan butter could also work.
• Full-fat coconut milk. This is coconut milk from a can, not a carton.
• Pandan extract. I used store-bought pandan extract, which comes in a little bottle, sold in Asian grocery stores. It’s very concentrated and will tint the muffins with a distinctive light green color. If you don’t want to use the extract you can also use pandan leaves to flavor the muffins; see my notes below the recipe for instructions.

How to Make Coconut Pandan Muffins:

Preheat the oven to 375F and line/grease a 12-cup muffin pan. Combine soy milk and apple cider vinegar and set aside (the milk will begin to curdle).

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and ½ cup shredded coconut.

In a separate bowl, cream together sugar, melted coconut oil, coconut milk, and pandan extract. Pour in the milk/vinegar mixture to the dry ingredients, then add the pandan-sugar mixture.

Fold until well incorporated (be careful not to overmix; a few lumps are fine). Divide batter among prepared muffin cups, then sprinkle the top with the remaining ¼ cup shredded coconut.

Bake in pre-heated oven until a toothpick inserted in the middle comes out clean, about 20-25 minutes. Allow muffins to cool before removing from pan and transferring to a rack.

more vegan holiday dessert recipes:

• Cranberry Scones with Maple Glaze
• Marbled Black Sesame Chocolate Bundt Cake
• Black Sesame Cinnamon Rolls

If you made this recipe let me know how you liked it by leaving a comment and a rating below! Also be sure to follow me on Pinterest and on Instagram for all the latest recipes and stories.

📖 Recipe

Vegan Coconut Pandan Muffins

★★★★★

5 from 3 reviews

Fluffy vegan muffins with the fragrant flavors of pandan and coconut milk. Cake-like but not too sweet, with a moist, tender crumb.

• Author: Hannah
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Category: Desserts
• Method: Bake
• Cuisine: Asian

Ingredients

• 1 ½ cup (360ml) unsweetened non-dairy milk (I used soymilk)
• 1 teaspoon apple cider vinegar
• 2 cups (250g) all-purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (60g) dessicated shredded coconut (unsweetened), divided
• ½ cup + 2 tbsp granulated sugar
• 5 tbsp melted coconut oil
• ½ cup full-fat coconut milk
• ½ tsp pandan extract*

Instructions

1. Preheat the oven to 375F and line/grease a 12-cup muffin pan. Combine soy milk and apple cider vinegar and set aside (the milk will begin to curdle, resembling buttermilk).
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and ½ cup shredded coconut. In a separate bowl, cream together sugar, melted coconut oil, coconut milk, and pandan extract, then pour in the milk/vinegar mixture from earlier, stirring to combine.
3. Add wet ingredients to the flour mixture, folding until well incorporated (be careful not to overmix; a few lumps are fine). Divide batter among prepared muffin cups, then sprinkle the top with the remaining ¼ cup shredded coconut.
4. Bake in pre-heated oven until a toothpick inserted in the middle comes out clean, about 20-25 minutes. Allow muffins to cool before removing from pan and transferring to a rack.

Notes

• I recommend using soy milk; the higher protein content results in a fluffier crumb. You can also use almond milk.
• *In lieu of store-bought pandan extract, you can also use fresh (or frozen/thawed) pandan leaves. Simply blend 10-12 pandan leaves in a blender or food processor with the initial soymilk, and then pour through a cheesecloth or strainer, discarding the pulp and retaining 1 ½ cup of the (now pandan-flavored) milk.

A chocolatey dessert that tastes indulgent but is actually packed with nourishing ingredients and free of dairy, refined sugar, grains, and oil? Yes, please!

I promise you can’t detect the beans. Pureeing them in the batter adds bulk and results in a dense, gooey texture without the need for flour. The beans also are rich in fiber and protein, making these the perfect post-gym workout treat.

Ingredients in Black Bean Brownies:

• One can black beans. The magic ingredient!
• Creamy almond butter. You can substitute tahini or peanut butter.
• Cocoa powder. I like using dutch-processed cocoa powder, but any regular brand should work.
• Ground flaxseed. Flaxseed thickens when it interacts with water, and acts as the binding agent in these brownies.
• Coconut sugar. You can also use unrefined cane sugar.
• Balsamic vinegar. This is another ingredient that you can’t really taste in the final brownies, but it greatly enhances the chocolate flavor.
• Dark chocolate chips. Not optional!

How to make Black Bean Brownies:

Preheat oven to 350F/177C. In a food processor, process black beans until smooth, then add in almond butter, cocoa powder, ground flax, vanilla, coconut sugar, vinegar, salt, and baking soda.

Process until thick and smooth, stopping to scrape down the sides. The batter will be very thick (add a tablespoon of extra non-dairy milk if needed).

Next, add the chocolate chips and pulse a few times to combine, then transfer batter into a lined 9×9 inch baking pan and spread evenly. Bake for 20-25 minutes until top begins to crack, and allow to cool completely before cutting into squares.

More Healthy Desserts:

• Tahini Chocolate Chip Muffins (GF)
• Fudgy Vegan Rhubarb Brownies
• Sweet Potato Brownies (GF)

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

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📖 Recipe

Black Bean Brownies (Vegan, Gluten-Free)

★★★★★

5 from 1 reviews

Simple fudgy brownies that are also flourless, vegan, refined sugar-free, and oil-free. Perfect for a healthy dessert, or for when that midday chocolate craving hits.

• Author: Hannah
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 12
• Category: Desserts & Sweets
• Method: Bake

Ingredients

• 1 15 oz can black beans (or 1 ½ cups), rinsed thoroughly and drained
• ¼ cup creamy almond butter
• ¼ cup + 2 tbsp cocoa powder
• 2 tbsp ground flaxseed
• 1 tsp vanilla extract
• ⅔ cup coconut sugar
• 1 tbsp balsamic vinegar
• ¼ tsp salt
• ½ tsp baking soda
• 1 tbsp non-dairy milk, if needed
• ¾ cup chocolate chips (not optional!)

Instructions

1. Preheat oven to 350F/177C. In a food processor, process black beans until smooth, then add in almond butter, cocoa powder, ground flax, vanilla, coconut sugar, vinegar, salt, and baking soda.
2. Process until thick and smooth, stopping to scrape down the sides. The batter will be very thick (add a tablespoon of extra non-dairy milk if needed).
3. Next, add the chocolate chips and pulse a few times to combine, then transfer batter into a lined 9×9 inch baking pan and spread evenly. Bake for 20-25 minutes until top begins to crack, and allow to cool completely before cutting into squares.

Notes

• The balsamic vinegar enhances the chocolate flavor, and I don’t recommend omitting it! 
• I used dark chocolate chips but you can use any brand of chocolate chips that’s dairy-free, or even chopped up chunks of chocolate.
• It’s crucial not to over-bake these brownies, as they’ll become dry; it’s better to underbake them, if anything, to ensure they’re moist and fudgy (the recipe doesn’t contain eggs so you don’t have to worry about “raw” batter). 
• Store at room temperature, as they tend to dry out if put in the fridge. 

Who else is obsessed with black sesame?? Frequently used in Asian sweets, black sesame has a distinctive flavor and nuttiness that I’ve found pairs beautifully with dark chocolate. For this vegan loaf cake, I toasted half a cup of black sesame seeds and ground them into a coarse powder with coconut sugar, and folded this mixture into the cake batter. The ground black sesame infuses the whole loaf with an intoxicating aroma, adding to the richness of the crumb as well.

The charming thing about loaf cakes is their simplicity; they’re easy to slice, serve, and store. I made this cake initially for a photoshoot so I decided to elevate the slices with fancier plating, with sifted matcha powder, pistachios, and flower petals. But honestly the cake tastes just as good drizzled with a quick matcha glaze.

How to make the cake:

The first step is to toast your black sesame seeds in a dry skillet until they begin to pop slightly (be careful not to burn them, it’s hard to tell since they’re so dark in color). Add them to a food processor/blender with the sugar, and pulse them into a mixture that resembles a coarse powder.

Next, preheat your oven to 350F. Line a 9×5 inch loaf pan with parchment paper.

Make the batter:

In a liquid measuring cup, whisk together soy milk and apple cider vinegar and allow to sit for 1-2 minutes to curdle.  In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Melt the chocolate, either in the microwave (in 15 to 30 second increments) or over a double broiler, stirring frequently.

Add the melted chocolate to a large mixing bowl, along with the oil, remaining coconut sugar, black sesame mixture, and vanilla extract, beating vigorously by hand or with an electric mixer, about 2-3 minutes. Add the milk mixture and the flour mixture, alternating about ¼ cup at a time, folding until just combined (do not over mix).

Transfer batter to baking pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes clean.

Let cool on a wire rack before removing cake from the loaf pan.

Make the glaze:

Whisk together matcha and non-dairy milk in a small bowl until no clumps remain. Gradually add in the powdered sugar and whisk until smooth, adding more milk as necessary to achieve a pourable consistency. Drizzle glaze onto cake and let set for a few minutes before slicing.

Enjoy!

More Black Sesame recipes:

• Black Sesame Bundt Cake
• Black Sesame Matcha Chia Parfait
• Black Sesame Waffles

If you made this cake let me know how you liked it by leaving a comment and a rating below! Also be sure to follow along on Pinterest and Instagram for all the latest recipes.

📖 Recipe

Black Sesame Chocolate Cake with Matcha Glaze (Vegan)

★★★★★

4.7 from 3 reviews

A deep dark loaf cake laced with the rich, nutty undertones of black sesame, drizzled with a matcha glaze. Moist and chocolatey with a tender crumb. 

• Author: Hannah
• Prep Time: 15
• Cook Time: 55
• Total Time: 1 hour 10 minutes
• Yield: 8
• Category: Dessert
• Method: Bake

Ingredients

• 1 cup unsweetened soy milk*
• 1 tsp apple cider vinegar
• 1 ¼ cup all-purpose flour
• ¼ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• ½ cup toasted black sesame seeds + ¼ cup granulated or coconut sugar
• 4 oz dark chocolate, chopped
• ½ cup olive oil or neutral-tasting oil
• ¾ cup granulated sugar
• 1 tsp vanilla extract

Matcha Glaze:

• 2–3 tablespoon non-dairy milk
• 1 tsp matcha powder
• 1 cup powdered sugar

Instructions

1. In a dry skillet over medium-low heat, toast sesame seeds until fragrant, about 1-2 minutes. (You can skip this step if you’re using pre-roasted black sesame seeds.) Add to a food processor/blender along with the sugar, and pulse until the mixture forms a finely ground powder.
2. Preheat oven to 350F. Line a 9×5 inch loaf pan with parchment paper.
3. In a liquid measuring cup, whisk together soy milk and apple cider vinegar and allow to sit for 1-2 minutes to curdle.  In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Melt the chocolate, either in the microwave (in 15 to 30 second increments) or over a double broiler, stirring frequently.
4. Add the melted chocolate to a large mixing bowl, along with the oil, remaining coconut sugar, black sesame mixture, and vanilla extract, beating vigorously by hand or with an electric mixer, about 2-3 minutes. Add the milk mixture and the flour mixture, alternating about ¼ cup at a time, folding until just combined (do not over mix). Transfer batter to baking pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes clean. Let cool on a wire rack before removing cake from the loaf pan.
5. To make the glaze, whisk together matcha and non-dairy milk in a small bowl until no clumps remain. Gradually add in the powdered sugar and whisk until smooth, adding more milk as necessary to achieve a pourable consistency. Drizzle glaze onto cake and let set for a few minutes before slicing.

Notes

• *I recommend using soy milk because of its higher protein content (it curdles well with the vinegar for leavening power), but you can also use other non-dairy milks like hemp, almond, etc. 
• I use dutch-processed cocoa powder for a more intense chocolate taste.
• For a gluten-free cake, sub 1:1 gluten free all-purpose flour.

Use ready-made pizza dough to make the quickest, chewiest soft-baked pretzels! The dough is virtually the same— all it takes is a kneading and a quick dip in an alkaline bath to create the distinctive pretzel taste and color.

Easy Soft-Baked Pretzels with Vegan Mustard Dip

[cooked-sharing]

• *You can use any vegan prepared pizza dough, or make your own. I used Trader Joes'. 
• You can make a sweet version by dipping in cinnamon sugar!