Desserts
This vegan mung bean cake recipe transforms simple ingredients into a light, fluffy steamed delight that’s both nostalgic and modern. 💛 The secret lies in soaking and grinding the mung beans just right, creating a smooth batter that steams into tender, airy layers—perfect for breakfast or dessert.
I’ve perfected this version after years of experimenting with traditional Asian techniques and modern twists.
The beauty of this recipe is its versatility—whether you’re making classic lian yi tang or a gluten-free chocolate-infused twist, the base remains the same. No special equipment is needed beyond a steamer or oven, and the batter comes together in under 30 minutes of prep.
The result? A cake that’s naturally sweet, subtly nutty, and impossibly tender.
What sets this apart is the texture: no dryness, no heaviness—just a melt-in-your-mouth consistency that steaming achieves beautifully. Serve it warm with a sprinkle of cinnamon or a drizzle of agave for extra depth. This recipe proves that vegan desserts can be as luxurious as they are simple.
Ready to try it? The instructions walk you through every step—from soaking to steaming—so you’ll get that restaurant-quality finish at home. Let’s get started!
Ingredients for mung bean cake
Six simple ingredients transform into a melt-in-your-mouth vegan mung bean cake.
| Ingredient | Amount | Notes |
|---|---|---|
| Mung Beans 🌾 | 1 ½ cups | Unsoaked, organic preferred |
| Water 💧 | 3 cups | Filtered or spring water |
| White Sugar 🍚 | ½ cup | Or agave syrup for vegan option |
| Unsweetened Almond Milk 🥛 | 1 cup | Vanilla flavor adds depth |
| Coconut Oil 🥥 | ¼ cup | Melted, not refined |
| Baking Powder 🍞 | 1 tsp | Diamond Crystal preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure, not imitation |
| Ground Cinnamon 🌶️ | ½ tsp | Freshly ground preferred |
| Pinch of Salt 🧂 | ⅛ tsp | Sea salt for purity |
| Agave Nectar 🍯 | 2 tbsp | For drizzling after steaming |
| Coconut Flakes 🥥 | ¼ cup | Toasted for garnish |
The mung beans are the star—organic is best for that clean, nutty flavor. Trader Joe's or Asian markets usually carry them in bulk, which saves money. Soak them overnight (or at least 8 hours) to soften completely—no gritty texture here. The water should cover them by 2 inches. I use a fine-mesh strainer to rinse them before grinding, which keeps the batter smooth. If you're short on time, soak them in warm water for 4 hours, but the overnight soak gives the best texture.
No almond milk? Oat milk or soy milk works just as well—just add a splash of vanilla. Short on coconut oil? Avocado oil or melted coconut butter keeps it vegan. The sugar can be swapped for maple syrup (reduce by 1 tbsp), but the cake won’t be as light. For a chocolate twist, add 2 tbsp cocoa powder to the batter—it’s a game-changer. The baking powder is crucial; Diamond Crystal is my go-to because it’s aluminum-free. If you only have double-acting, use 1/2 tsp instead.
This batter keeps for 2 days in the fridge, covered tightly. For longer storage, freeze portions in ice cube trays—just thaw overnight before steaming. The steamed cake reheats beautifully in the oven at 300°F for 10 minutes. I like to drizzle with agave and sprinkle toasted coconut flakes right before serving—that’s the magic touch. Leftovers? Slice and toast like French toast for a delicious breakfast.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this list—just beans, sugar, almond milk, coconut oil, and water. That’s it. No fancy pantry trips, no last-minute store runs. Honestly, I’ve made it with whatever I had in my fridge, and it still turns out ridiculously good.
- Sweet Crispy Edge: The sugar caramelizes on the outside while staying soft inside—like a cross between a cookie and a cake. And the coconut oil? It adds this subtle richness that makes it taste like a treat, not just a snack.
- Lunchbox Legend: Between us, this is my go-to for packed lunches or school snacks. It holds up for days without getting soggy, and my kids actually ask for it. (Yes, even on a Tuesday.) The texture stays firm enough to handle, but still melts in your mouth.
- Budget Breakthrough: A single bag of mung beans feeds my whole family for weeks. I’m talking less than $5 for enough batter to make a dozen cakes. That’s cheaper than store-bought muffins, and way more satisfying. Plus, no waste—every bit gets used.
Step-by-step instructions for mung bean cake: light and fluffy steamed delight
Here's how to create a perfectly light, airy mung bean cake with just a steamer basket.
👨🍳 Step 1: Prepare the Mung Bean Batter
Start by soaking the 1.5 cups of mung beans in the 3 cups of water for at least 4 hours or overnight. This ensures they soften properly and blend smoothly. Drain and rinse them thoroughly before using.
In a high-speed blender, combine the soaked mung beans, 1 cup of unsweetened almond milk, 0.5 cup of white sugar, 0.25 cup of melted coconut oil, 1 tsp of baking powder, 1 tsp of vanilla extract, 0.5 tsp of ground cinnamon, and 0.125 tsp of salt. Blend until completely smooth—you should get a thick, creamy batter that coats the back of a spoon. If it's too thick, add 1-2 tablespoons of water to reach a pourable consistency.
🍳 Step 2: Pour and Steam the Cake
Preheat your steamer with 1-2 inches of water in the bottom pot and bring it to a rolling boil. Grease a 6-inch round cake pan (or similar size) with a bit of coconut oil and line the bottom with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula.
Place the pan in the steamer basket, ensuring it sits above the water (never let it touch). Cover with a clean kitchen towel and steam over medium-high heat for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan. Real talk: don't over-steam or it'll turn gummy instead of fluffy.
⏰ Step 3: Rest and Finish
Remove the cake from the steamer and let it cool in the pan for 10 minutes. This resting period helps it set properly and prevents crumbling. While it cools, toast the 0.25 cup of coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant. Keep an eye on them—they burn fast!
Once the cake has cooled slightly, drizzle the 2 tbsp of agave nectar evenly over the top. The agave adds a beautiful glossy finish and balances the sweetness. Sprinkle the toasted coconut flakes evenly across the surface. For extra flair, dust with a light layer of ground cinnamon—it adds warmth and visual appeal.
🍽️ Step 4: Serve Warm
Slice the cake into 6 equal wedges and serve warm. The texture should be light and airy with a delicate crumb, not dense or heavy. Pair it with a cup of chai tea or a scoop of coconut ice cream for the full experience. This cake keeps well in the fridge for 3 days, but it's best enjoyed fresh when the coconut flakes are still crisp.
Pro Tips For Making Mung Bean Cake
- SOAK BEANS OVERNIGHT: I learned this the hard way—rushing the soak leaves gummy, uneven texture. Use 3 parts water to 1 part beans, cover, and let them sit 12+ hours. The longer they soak, the creamier your cake will be (and no one likes that chalky bite).
- STEAM ON MEDIUM-LOW: High heat = soggy bottoms. After pouring the batter into molds, start with medium-low heat and cover tightly. If your lid fogs up, you’re going too hot—adjust immediately. The goal is steady, even cooking, not a steam explosion.
- WEIGH YOUR SUGAR: Packed vs. scooped sugar makes a real difference here. Use a kitchen scale for the almond milk mixture—too much sugar = dense cake; too little = bland. I skip measuring cups entirely for this step.
- CHILL BEFORE SLICING: Cutting warm mung bean cake turns it into mush. Let it cool completely (at least 2 hours) before slicing—yes, even if you’re impatient. The texture firms up, and the layers hold together like they should. (Your future self will thank you.)
Serving suggestions for this recipe
Warm Beverage Pairings
This cake shines when paired with aromatic teas that complement its nutty, cinnamon-infused sweetness. A chai latte made with Starbucks Chai Tea Concentrate and steamed oat milk adds creamy warmth that balances the cake’s delicate texture.
For something lighter, try jasmine green tea—its floral notes enhance the vanilla and coconut flavors without overpowering. 🌿
Coffee lovers shouldn’t miss out! A lightly sweetened Vietnamese iced coffee (using Vietnamese drip coffee and condensed milk) creates a perfect contrast when served chilled alongside the cake. For a boozy twist, sip on spiced rum like Appleton Estate—just a splash warms up the flavors beautifully.
Fruit Complements
Fresh fruit adds brightness and freshness to each bite. Mango slices—ripe and juicy—pair exceptionally well, especially if you drizzle them with a little lime juice before serving. Pineapple chunks also work, but avoid overly acidic fruits like citrus that can clash with the cake’s sweetness. 🍍
For a more elegant touch, serve the cake with a passion fruit coulis (blend 2 passion fruits with 1 tbsp agave) drizzled over the top. The tartness cuts through the richness, making every bite feel like a gourmet experience.
Keep portions small—just 2-3 slices per person—to maintain the cake’s delicate texture.
Dessert Pairings
If you’re serving this as part of a larger dessert spread, pair it with coconut ice cream for a tropical vibe. The creaminess of the ice cream contrasts perfectly with the cake’s airy texture. For a lighter option, mango sorbet adds a refreshing element without overpowering the flavors. 🍦
Don’t overlook matcha mochi as a complementary bite—its earthy notes and chewy texture create a delightful contrast. Serve them on the same plate for a visually stunning and flavorful duo. If you’re hosting a brunch, pair the cake with toasted coconut pancakes for a cohesive theme.
Presentation Tips
Use a wooden cake stand or ceramic plate to elevate the cake and make it the star of your table. Dust the plate with powdered sugar or cocoa powder for an elegant touch.
For a rustic look, serve slices on mini slate boards with a small bowl of agave for drizzling. 🍽️
Garnish with edible flowers like hibiscus or pansies for a pop of color. If you’re feeling playful, add a sprinkle of crushed pistachios for extra crunch and visual appeal. Keep garnishes minimal—this cake is all about its natural beauty and delicate flavors.
Nutrition facts
Frequently asked questions
Can I make this mung bean cake without a steamer?
If you don’t have a steamer, use a baking dish with 1 inch of water in the bottom. Place your cake pan inside, cover tightly with foil, and bake at 350°F for 30-35 minutes. Check for doneness with a toothpick—it should come out clean. The texture will be slightly denser but still delicious.
Why did my mung bean cake turn out gummy?
Over-steaming or under-blending the batter are the most common culprits. Ensure you blend until completely smooth (no grit) and steam for exactly 40-45 minutes. Also, check your baking powder—if it’s old, it won’t lift the cake properly. For extra fluffiness, let the batter rest for 10 minutes before steaming.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free! Mung beans contain no gluten, and all the other ingredients (almond milk, coconut oil, etc.) are gluten-free as well. Just double-check your baking powder label—some brands include gluten. For extra assurance, use a certified gluten-free baking powder like Bob’s Red Mill.
Can I substitute mung beans with another type of bean?
Mung beans work best for this recipe because of their mild, nutty flavor and smooth texture. Black beans or chickpeas won’t blend as smoothly and may give a denser result. If you’re set on trying another bean, soak them longer (overnight) and blend with extra liquid to achieve a similar consistency.
How long does the batter keep before steaming?
The batter stays fresh in the fridge for up to 2 days in an airtight container. For longer storage, freeze portions in ice cube trays, then transfer to a bag. Thaw overnight in the fridge before steaming. Pro tip: Let the batter sit at room temperature for 30 minutes before steaming for even better results.