Description

This Coffee Pistachio Cake is a delightful fusion of rich coffee flavor and crunchy pistachios, layered with smooth coffee-infused buttercream and topped with a glossy coffee glaze. Perfect for coffee lovers, this moist cake combines spices like cinnamon and nutmeg with a hint of muscovado sugar for extra depth, making it an irresistible treat for any occasion.

Ingredients

Scale

Cake Batter

150 mls unsweetened oat milk
1 tsp lemon juice
90 g caster sugar
90 g light muscovado sugar
80 g margarine
180 g plain flour
Generous pinch of cinnamon
Pinch of nutmeg
2 tsp baking powder
1/2 tsp baking soda
2.5 tbsp instant coffee dissolved in 1 tbsp hot water

Buttercream Frosting

75 g vegetable shortening (room temperature)
75 g margarine (room temperature)
215 g icing sugar
100 g pistachios (ground finely)
1 tsp vanilla extract
1.5 tbsp oat milk
1/4 tsp salt

Coffee Glaze

1/2 tbsp coffee
1/2 tbsp water
75 g caster sugar
10 g margarine
1 tbsp oat milk

Decoration

50 g chopped toasted pistachios

Instructions

Prepare pans and oven: Lightly grease and line two 18.5cm (7.25″) sandwich tins. Preheat the oven to 180°C (160°C fan) or Gas mark 4.
Make vegan buttermilk: Whisk the lemon juice into the oat milk and set aside to curdle slightly.
Cream sugar and margarine: Sift caster and muscovado sugars to remove lumps. Using an electric whisk on high speed, cream together the margarine and sugars until the mixture is light, pale, and fluffy, about 3 minutes.
Combine wet and dry ingredients: Mix the prepared buttermilk into the creamed sugar mixture. Then gently fold in the sifted plain flour, cinnamon, nutmeg, baking powder, and baking soda until just combined. Finally fold in the dissolved instant coffee until evenly incorporated.
Bake the cake: Divide the batter evenly between the two prepared tins. Bake on the middle shelf for 25 minutes, or until a skewer inserted into the centre comes out clean.
Cool the sponges: Remove the cakes from the oven and let cool in the tins for 5 minutes. Carefully turn out onto wire racks and cool completely.
Prepare coffee glaze: In a saucepan, combine coffee, water, and caster sugar. Bring to a boil, stirring continuously while bubbling vigorously for 2 minutes. Remove from heat and stir in margarine and oat milk. Pour into a heatproof bowl and allow to cool.
Make pistachio buttercream: In a mixing bowl, use an electric whisk to cream vegetable shortening and margarine. Sift icing sugar into the bowl in thirds, mixing well after each addition for smoothness. Add vanilla, oat milk, and salt and blend. Finely grind 100g pistachios and fold into the buttercream.
Toast pistachios: Lightly toast the remaining whole pistachios in a pan over moderate heat for 3-4 minutes until lightly browned and fragrant. Set aside to cool.
Assemble the cake: Spread half the pistachio buttercream over one sponge layer, then carefully place the second sponge on top. Spread the remaining buttercream evenly over the top and sides. Drizzle the cooled coffee glaze over the top layer, then decorate generously with toasted pistachios.

Notes

Use unsweetened oat milk to keep the cake moist and dairy-free.
The lemon juice and oat milk mixture acts as a vegan buttermilk, helping the cake rise and stay tender.
Grinding pistachios finely into the buttercream enhances the pistachio flavor and texture.
Be careful not to overbake the cake to keep it moist.
Toast the pistachios just before assembling for the freshest, crunchiest topping.
This cake is naturally vegan and can be enjoyed by those avoiding dairy and eggs.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: British-inspired

Nutrition

Serving Size: 1 slice (approx. 1/10 of cake)
Calories: 320 kcal
Sugar: 28 g
Sodium: 110 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: coffee cake, pistachio cake, vegan cake, coffee buttercream, nutmeg, cinnamon, pistachio buttercream, coffee glaze, dairy-free dessert