Dairy-Free Traditional Mooncake

Experience the timeless charm of Mid-Autumn Festival with this Dairy-Free Traditional Mooncake recipe, a plant-based twist on the beloved classic. Made with a tender, golden dough enriched by golden syrup and lye water, these mooncakes are delicately wrapped around sweet lotus seed paste for a luxuriously smooth filling. Completely free of dairy, this recipe is perfect for those with dietary restrictions, yet it doesn’t compromise on the authentic flavors and textures we all know and love. Using simple ingredients and an easy-to-follow technique, you’ll create beautifully molded mooncakes with a golden-brown crust that glows after resting for 1–2 days. Whether you're celebrating with family or gifting them to loved ones, these dairy-free mooncakes deliver a traditional taste with a modern twist.

Nutriscore Rating: 60/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 140 grams Golden syrup
• 50 grams Vegetable oil
• 4 grams Lye water
• 400 grams Sweet lotus seed paste (store-bought or homemade)
• 20 grams Cake flour (for dusting)
• 5 grams Black sesame seeds (optional, for garnish)

Directions

Step 1

In a mixing bowl, combine the golden syrup, vegetable oil, and lye water. Stir until fully incorporated.

Step 2

Gradually sift the all-purpose flour into the wet mixture. Use a spatula or your hands to mix until a smooth, non-sticky dough forms.

Step 3

Wrap the dough with plastic wrap and let it rest for at least 30 minutes at room temperature.

Step 4

Divide the sweet lotus seed paste into 8 equal portions (50 grams each) and roll them into balls. Set aside.

Step 5

Once the dough has rested, divide it into 8 portions (30 grams each) and roll them into balls.

Step 6

Lightly dust your work surface with cake flour. Take a ball of dough and flatten it into a disc (around 3 inches in diameter). Place a lotus seed paste ball in the center of the dough disc.

Step 7

Carefully wrap the dough around the paste, ensuring the filling is completely covered. Roll into a smooth ball.

Step 8

Dust a mooncake mold with a light layer of cake flour to prevent sticking. Place the dough-filled ball into the mold, press firmly, and release onto a parchment-lined baking tray. Repeat for all portions.

Step 9

Preheat your oven to 350°F (175°C).

Step 10

Bake the mooncakes for 10 minutes, then remove and let them cool for 10 minutes at room temperature. This step helps the outer dough set and prevents cracking.

Step 11

Return the mooncakes to the oven and bake for another 15–20 minutes until golden brown.

Step 12

Let the mooncakes cool completely before storing them in an airtight container. Allow them to rest for 1–2 days to let the oil seep and create the signature glossy texture.

Step 13

Garnish with sesame seeds before serving if desired.

Nutrition Facts

Serving size	(819g)

Amount per serving	% Daily Value*
Calories	3089.5

Total Fat 83.3g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 30g
Cholesterol 0mg	0%
Sodium 149.2mg	0%
Total Carbohydrate 568.1g	0%
Dietary Fiber 14.6g	0%
Total Sugars 299.5g
Protein 47.6g	0%

Vitamin D 0IU	0%
Calcium 158.9mg	0%
Iron 16.2mg	0%
Potassium 926.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.3%

Protein: 5.9%

Carbs: 70.7%