Mooncake and Milk Bread: 3 Easy Plant-Based Recipes

There’s something heartwarming about sharing mooncake and milk bread during the Mid-Autumn Festival or cozy family gatherings. These soft, delicately sweet treats are more than just desserts—they’re a symbol of comfort, tradition, and togetherness. But what if you could enjoy these classic favorites without any dairy or eggs?

In this post, we’re transforming the beloved mooncake and milk bread into three easy plant-based recipes that are just as soft, fluffy, and flavorful—without compromising your values or your health. Whether you’re new to vegan baking or looking for dairy-free, eggless alternatives, you’ll love how accessible and delicious these versions are.

We’ll walk you through three unique vegan takes using wholesome ingredients like almond milk, flaxseed meal, and coconut oil, along with simple step-by-step instructions to make your kitchen smell like an Asian bakery in no time.

If you’re craving a soft, fluffy mooncake and milk bread recipe that’s 100% plant-based, you’re in for a treat. Explore more plant-based baking ideas on our homepage.

Why Go Plant-Based With These Classic Recipes?

Choosing a plant-based lifestyle doesn’t mean giving up on traditional favorites like mooncake and milk bread. In fact, with a few smart swaps, you can enjoy these comforting recipes in a way that’s kinder to your body and the planet.

Traditional mooncakes and milk bread often contain dairy, eggs, and refined ingredients. While delicious, these components can contribute to higher cholesterol and may not suit those with dietary restrictions or allergies. A plant-based approach offers a cleaner alternative—no eggs, no dairy, and no compromise on texture or flavor.

Using plant milk substitutes like almond milk or oat milk, combined with ingredients like flaxseed meal (a natural binder and egg replacement), you can recreate the richness and softness that define both mooncake fillings and fluffy milk bread. Vegan mooncake recipes often rely on coconut oil or nut butters to deliver that same indulgent mouthfeel, while eggless milk bread still achieves its signature rise and softness with the help of plant-based dough enhancers. For a nut-free alternative, try our almond nut cake recipe.

Beyond personal health, plant-based baking supports a more eco-conscious lifestyle. By avoiding animal products, you’re reducing your environmental footprint—fewer emissions, less water use, and a more sustainable approach to food.

Whether you’re motivated by wellness, ethics, or the environment, reimagining mooncake and milk bread the plant-based way is a delicious step forward. To enhance your baking, consider using a Cuisinart Bread Maker for consistent results.

3 Easy Plant-Based Recipes

These three delicious recipes offer creative and accessible ways to enjoy mooncake and milk bread using only plant-based ingredients. Whether you’re celebrating a special occasion or just craving something sweet and fluffy, each recipe is designed to be beginner-friendly and satisfying.

Recipe 1: Vegan Mooncake with Lotus Seed Paste

A classic mooncake recipe without egg or milk, perfect for enjoying during the Mid-Autumn Festival or anytime you want a traditional sweet with a modern twist.

Ingredients

• Lotus seed paste
• Almond milk
• Coconut oil
• Maple syrup
• All-purpose flour

Optional Additions

• Red bean paste
• Matcha powder
• Chopped walnuts or almonds

Substitutions

• Use gluten-free flour blend in place of regular flour
• Use sunflower seed butter or soy-based fillings for nut-free options

Instructions

1. Prepare the dough by mixing flour, almond milk, coconut oil, and maple syrup
2. Let the dough rest for 30 minutes
3. Shape lotus seed paste into small balls
4. Flatten dough circles and wrap around the filling
5. Press each into a bamboo mold to form the traditional mooncake shape
6. Bake at 350°F (175°C) for 15–18 minutes until golden
7. Let cool before serving for best texture

Tip: Chill the mooncakes before serving to allow the flavors to develop and the crust to soften. For another festive treat, check out our mini vanilla sponge cake.

Recipe 2: Plant-Based Japanese Milk Bread (Shokupan Style)

This soft vegan bread recipe is a great alternative to traditional milk bread. It’s fluffy, light, and perfect for toast, sandwiches, or simply enjoying fresh from the oven.

Ingredients

• Bread flour
• Soy milk or oat milk
• Active dry yeast
• Coconut oil
• Maple syrup
• Salt

Substitutions

• Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of egg
• Oat milk provides a creamier texture if preferred over soy milk

Instructions

1. Make a tangzhong by heating 3 tbsp flour with ½ cup water until thick, then cool
2. Mix tangzhong with the rest of the ingredients to form a dough
3. Knead until smooth and elastic
4. Let the dough rise for 1 hour or until doubled
5. Shape into a loaf and place in a bread pan
6. Let rise again for 30–45 minutes
7. Bake at 350°F (175°C) for 30–35 minutes until golden

Tip: Brushing the top with a little plant milk before baking gives it a soft, golden crust. Pair this bread with our strawberry preserves for a delicious breakfast.

Recipe 3: Fusion Mooncake-Milk Bread Rolls

This creative recipe blends both worlds—mooncake and milk bread—into a delightful fusion. The rolls are filled with lotus or red bean paste and baked into soft, fluffy buns.

Ingredients

• Milk bread dough (from Recipe 2)
• Lotus seed paste or red bean paste

Instructions

1. Roll out the milk bread dough into small circles
2. Place a spoonful of filling in the center of each circle
3. Pinch to seal and shape into rolls
4. Place on a lined baking sheet and allow to rise for 30 minutes
5. Bake at 350°F (175°C) for 20–25 minutes until golden and puffy

Tip: These rolls are great for breakfast, snacks, or as a festive treat during holidays and gatherings. Try our vegan apple breakfast recipes for more morning inspiration.

Tips for Perfect Plant-Based Baking

When it comes to baking mooncake and milk bread the plant-based way, a few key techniques can make a big difference in achieving that soft, fluffy texture and rich flavor you’re craving. These tips ensure your recipes turn out beautifully every time—even without dairy or eggs.

1. Proper Dough Kneading

Kneading the dough thoroughly is essential, especially when working with eggless or dairy-free recipes. In the case of milk bread, kneading helps develop gluten, which creates that stretchy, elastic structure needed for softness and volume. Aim for at least 10 minutes of kneading by hand (or 5–7 minutes with a stand mixer) until the dough becomes smooth and slightly tacky. Well-kneaded dough will hold its shape and trap air, leading to a fluffier final bake.

2. Letting Dough Rise Twice

Patience pays off when baking bread. Allowing the dough to rise twice—once after kneading, and again after shaping—helps it develop a lighter, airier crumb. This is especially important in plant-based milk bread, where eggs are not used to assist leavening. The first rise gives the yeast time to work and expand the dough, while the second rise enhances the bread’s structure and final texture. Skipping either step can result in dense or underdeveloped bread.

3. Cooling Mooncakes Before Serving

With mooncakes, it’s tempting to dig in as soon as they come out of the oven, but cooling is a crucial step. After baking, let them cool completely at room temperature and ideally rest overnight. This waiting period allows the pastry shell to soften and the flavors of the filling to meld beautifully. If you’re making a mooncake recipe without egg or milk, cooling also helps the plant-based fats (like coconut oil) to set properly, giving you that tender bite and shiny finish.

Whether you’re crafting a batch of traditional mooncake and milk bread or experimenting with creative vegan versions, these small baking habits will elevate your results and ensure consistently delicious, plant-based treats. For more baking tips, try our Cuisinart bread maker recipes.

Serving Ideas and Storage Tips

Once you’ve baked your homemade mooncake and milk bread, it’s time to enjoy them in ways that complement their soft texture and rich, comforting flavors. Whether you’re sharing with family during a celebration or enjoying a cozy moment to yourself, these plant-based delights pair beautifully with simple, satisfying sides.

1. Serve with Plant Milk or Tea

A warm slice of fluffy milk bread or a sweet mooncake goes perfectly with a glass of chilled oat milk, almond milk, or your favorite non-dairy alternative. The creamy texture of plant milk balances the slight sweetness of the bread and mooncakes, making each bite even more enjoyable. For a more traditional twist, serve mooncakes with a pot of jasmine or oolong tea during the Mid-Autumn Festival or as a relaxing afternoon treat. The tea’s mild bitterness enhances the natural sweetness of lotus seed paste or red bean fillings. Elevate your tea experience with a Le Creuset Teakettle.

2. Storage Tips

To keep your mooncake and milk bread fresh and flavorful, proper storage is key. Once fully cooled, place them in an airtight container to prevent them from drying out.

• Milk bread stays soft for up to 3 days at room temperature or up to 5–7 days in the refrigerator. For longer storage, freeze individual slices and reheat gently in a toaster or oven.
• Mooncakes can be stored at room temperature in a sealed container for 3–5 days. If using fresh fillings without preservatives, refrigerate and enjoy within a week for best taste and texture.

Always allow your baked goods to cool completely before storing, as trapped steam can lead to sogginess or mold. When stored properly, your plant-based mooncake and milk bread will be just as delicious days after baking.

FAQs

Whether you’re new to vegan baking or just looking to perfect your technique, here are answers to some frequently asked questions about making plant-based mooncake and milk bread. These tips will help you adapt the recipes to suit your needs and enjoy better results every time.

1. Can I use gluten-free flour?

Yes, you can use gluten-free flour in both mooncake and milk bread recipes, but with a few adjustments. For milk bread, choose a high-quality gluten-free blend that includes binders like xanthan gum or psyllium husk to mimic the elasticity of wheat flour. Keep in mind that the texture may be slightly different—less stretchy but still soft if prepared well. In the case of mooncakes, gluten-free flour works best in the pastry shell. Use rice flour or a blend of gluten-free flours to keep the dough pliable but delicate. Always check that your flour is certified gluten-free (especially important for those with celiac sensitivity). For more gluten-free ideas, try our gluten-free sugar cookie recipe.

2. What’s a good substitute for lotus seed paste?

If you don’t have access to lotus seed paste or prefer a variation, there are several delicious alternatives. Red bean paste is a popular and authentic substitute, especially for Mid-Autumn Festival treats. You can also use sweetened mung bean paste or even date paste for a naturally sweet, whole-food option. For a creative twist, try adding unsweetened nut butters blended with maple syrup and a pinch of salt. These substitutes work well in vegan mooncake and milk bread fillings and still offer a rich, satisfying flavor.

3. Can I freeze mooncakes?

Yes, mooncakes freeze quite well and are perfect for making ahead of time. Once baked and completely cooled, wrap each mooncake individually in parchment paper, then place them in an airtight freezer-safe container or bag. They can be frozen for up to 1–2 months. When you’re ready to enjoy them, simply thaw at room temperature for a few hours or gently warm in the oven. Freezing does not significantly alter the texture of most vegan fillings, so your mooncake and milk bread creations will still taste fresh and flavorful after thawing.

Conclusion

There’s something incredibly rewarding about turning traditional favorites into nourishing, plant-based treats. From the delicate sweetness of lotus-filled mooncakes to the soft, fluffy texture of Japanese milk bread, these recipes let you enjoy beloved Asian classics in a more wholesome and compassionate way.

Whether you’re celebrating the Mid-Autumn Festival or simply looking for a cozy baking project, these Mooncake and Bread Recipes bring comfort, culture, and creativity into your kitchen—without the need for dairy or eggs.

We’d love to hear how your creations turned out. Did you try the fusion mooncake-milk bread rolls or come up with your own filling twist? Feel free to share your results or drop a question in the comments below. Let’s keep inspiring each other with delicious plant-based baking! For more vegan dessert ideas, explore our vegan peanut butter brownies.