Vegan Pistachio Coffee Cake Recipe

Introduction

This vegan pistachio coffee cake is a delightful treat combining nutty flavors with a tender crumb. Featuring a creamy pistachio layer and a crunchy topping, it’s perfect for afternoon tea or a special breakfast.

Ingredients

• 30 g raw shelled pistachios
• 30 g all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons vegan butter (cold)
• 240 g all-purpose flour
• 2 ¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• 160 ml soy milk
• 2 teaspoons apple cider vinegar
• 80 g raw shelled pistachios
• 200 g granulated sugar
• 90 g vegan butter (room temperature)
• 180 g vegan Greek-style yogurt (room temperature)
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract
• 150 g vegan pistachio cream spread
• 50 g vegan pistachio cream spread
• 60 g powdered sugar (plus extra for dusting)
• 1 tablespoon soy milk

Instructions

1. Step 1: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
2. Step 2: To make the pistachio crumb topping, add 30 g pistachios, 30 g flour, and 2 tablespoons sugar to a food processor and pulse until roughly ground. Add 2 tablespoons cold vegan butter and blitz until the mixture resembles crumbs. Set aside.
3. Step 3: Sift together 240 g flour, baking powder, baking soda, and sea salt in a bowl. Stir to combine and set aside.
4. Step 4: In a jug, mix 160 ml soy milk with 2 teaspoons apple cider vinegar to create vegan buttermilk. Set aside.
5. Step 5: In a food processor or blender, finely grind 80 g pistachios with 200 g sugar. Set aside.
6. Step 6: Using a mixer, beat 90 g room temperature vegan butter for 1 minute. Add the pistachio sugar mixture and whisk for another 2 minutes until creamy.
7. Step 7: Whisk in 180 g vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract to the creamed butter mixture.
8. Step 8: Alternately add the vegan buttermilk and dry ingredients to the wet mixture in two additions each, whisking gently after each. Avoid overmixing.
9. Step 9: Pour half of the batter into the prepared pan. Spoon 150 g vegan pistachio cream spread evenly over the batter without pressing it down. Cover carefully with the remaining batter and smooth the top. Sprinkle the pistachio crumb topping over the cake.
10. Step 10: Bake for 50-60 minutes. Insert a skewer into the center to check doneness; it should come out mostly clean with a few crumbs. If wet batter remains, bake an additional 5 minutes as needed.
11. Step 11: Let the cake cool in the pan for 10 minutes, then release the springform and transfer the cake to a wire rack to cool completely.
12. Step 12: To make the glaze, whisk together 50 g vegan pistachio cream spread, 60 g powdered sugar, and 1 tablespoon soy milk until smooth. Once the cake is fully cooled, dust with powdered sugar and drizzle the glaze on top.

Tips & Variations

• For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
• Use almond or oat milk instead of soy milk if preferred.
• Ensure your vegan butter and yogurt are at room temperature for easier mixing and better texture.
• Add a handful of chopped pistachios on top before baking for extra crunch.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, you can warm slices slightly in the microwave to enhance the soft texture. The cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with almonds or walnuts, but the flavor will vary. Adjust quantities to taste.

Is this cake suitable for nut allergies?

No, this recipe is pistachio-based and not suitable for nut allergies. Consider nut-free coffee cake recipes instead.

Vegan Pistachio Coffee Cake Recipe

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★★★★★

4.6 from 63 reviews

• Author: Naomi
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This Vegan Pistachio Coffee Cake is a moist and flavorful treat perfect for breakfast or a cozy afternoon. Featuring a tender crumb batter layered with creamy vegan pistachio spread and topped with a crunchy pistachio crumb, it offers delightful textures and a rich nutty flavor. Finished with a light glaze and powdered sugar dusting, this cake is a delicious dairy-free, egg-free alternative that will impress at any gathering.

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Ingredients

Scale 1x2x3x

Pistachio Crumb Topping

• 30 g raw shelled pistachios
• 30 g all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons vegan butter (cold)

Cake Batter

• 240 g all-purpose flour
• 2 ¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• 160 ml soy milk
• 2 teaspoons apple cider vinegar
• 80 g raw shelled pistachios
• 200 g granulated sugar
• 90 g vegan butter (room temperature)
• 180 g vegan Greek-style yogurt (room temperature)
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract

Assembly and Glaze

• 150 g vegan pistachio cream spread
• 50 g vegan pistachio cream spread
• 60 g powdered sugar (plus extra for dusting)
• 1 tablespoon soy milk

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Instructions

1. Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper to prevent sticking and make removal easier.
2. Make the crumb topping: Place the pistachios, flour, and sugar in a food processor and pulse until roughly ground. Add the cold vegan butter and pulse a few more times until the mixture resembles coarse crumbs. Set this pistachio crumb aside.
3. Mix dry ingredients: In a bowl, sift together the flour, baking powder, baking soda, and sea salt. Stir well to combine and set aside.
4. Mix milk and vinegar: Combine the soy milk and apple cider vinegar in a mixing jug. Stir and let it sit to create vegan buttermilk.
5. Blend nuts and sugar: Add the pistachios and granulated sugar to a food processor or blender and blitz until the nuts are finely ground, creating a pistachio sugar mixture.
6. Cream butter and sugar: Using a handheld or stand mixer, beat the room temperature vegan butter for one minute until smooth. Add the pistachio sugar and continue to whip for another two minutes until light and fluffy.
7. Combine wet ingredients: Add the vegan Greek-style yogurt, vanilla extract, and almond extract to the creamed butter mixture. Whisk together until well incorporated.
8. Make the batter: Alternately add the vegan buttermilk and the dry flour mixture to the wet ingredients in two increments each. Gently whisk to combine after each addition. Be careful not to overmix to keep the batter light and tender.
9. Assemble: Pour half of the cake batter into the prepared springform pan and smooth the surface. Spoon 150 g of the vegan pistachio cream spread evenly over the batter using an offset spatula, smoothing gently without pressing it down. Top with the remaining batter and smooth out the top. Evenly sprinkle the pistachio crumble topping over the cake.
10. Bake: Place the cake in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a skewer or toothpick into the center; it should come out almost clean with a few moist crumbs. If wet batter is present (not the pistachio cream), continue baking for an additional 5 minutes as needed.
11. Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully release the springform and transfer the cake to a wire rack to cool completely.
12. Make the glaze: Whisk together 60 g powdered sugar and 1 tablespoon soy milk until smooth. Once the cake is completely cool, dust it lightly with extra powdered sugar and drizzle the glaze evenly over the top.

Notes

• Use raw shelled pistachios for the freshest flavor and best texture.
• Soy milk is used to create the vegan buttermilk substitute with apple cider vinegar.
• Room temperature ingredients ensure smooth and even mixing.
• The vegan Greek-style yogurt helps keep the cake moist and tender.
• Do not overmix the batter to avoid a dense cake.
• If a food processor is unavailable, finely chop the pistachios by hand for the crumb topping and sugar mixture.
• Allow the cake to cool completely before glazing to prevent the glaze from melting.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Keywords: Vegan pistachio coffee cake, dairy-free coffee cake, vegan pistachio cake, vegan dessert, nutty coffee cake, plant-based coffee cake