Vegan Pistachio Coffee Cake Recipe

Introduction

This Vegan Pistachio Coffee Cake is a delightful treat combining nutty pistachios with a tender, moist crumb. Perfect for breakfast or an afternoon pick-me-up, it features a luscious pistachio cream layer and a crunchy crumb topping that will impress both vegans and non-vegans alike.

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 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 pulse for a few seconds until mixture resembles coarse crumbs. Set aside.
3. Step 3: In a bowl, sift together 240 g flour, baking powder, baking soda, and sea salt. Stir to combine and set aside.
4. Step 4: In a jug, mix 160 ml soy milk with 2 teaspoons apple cider vinegar. Stir and let sit to create vegan buttermilk.
5. Step 5: In a food processor or blender, combine 80 g pistachios and 200 g sugar. Blitz until finely ground.
6. Step 6: In a large bowl, beat 90 g room temperature vegan butter for about a minute. Add the ground pistachio sugar and whisk for another 2 minutes until fluffy.
7. Step 7: Whisk in 180 g vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract until well combined.
8. Step 8: Alternate adding the vegan buttermilk and the dry flour mixture to the wet ingredients in two increments, whisking gently each time. Avoid overmixing.
9. Step 9: Spoon half of the batter into the prepared pan. Carefully spread 150 g pistachio cream evenly over the batter using an offset spatula, taking care not to press it down.
10. Step 10: Add the remaining batter on top and smooth the surface. Sprinkle the prepared pistachio crumb topping evenly over the cake.
11. Step 11: Bake for 50-60 minutes. Check doneness by inserting a skewer into the center; it should come out almost clean with a few crumbs. If wet batter remains (not pistachio cream), bake an additional 5 minutes as needed.
12. Step 12: Let the cake cool in the tin for 10 minutes, then remove the springform pan and transfer the cake to a wire rack to cool completely.
13. Step 13: To make the glaze, whisk together 50 g pistachio cream spread, 60 g powdered sugar, and 1 tablespoon soy milk until smooth.
14. Step 14: Once the cake is fully cool, dust with powdered sugar and drizzle the glaze over the top before serving.

Tips & Variations

• For extra crunch, toast the pistachios lightly before processing.
• Use almond milk instead of soy milk for a different flavor profile.
• If you can’t find vegan pistachio cream, substitute with almond or hazelnut spread for a tasty variation.
• Make sure all wet ingredients are at room temperature to ensure a smooth batter.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving, or warm slices briefly in the microwave for a soft texture. This cake can also be wrapped well and frozen for up to 2 months; thaw overnight in the fridge.

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 it will change the flavor profile. Adjust the pistachio cream layer accordingly or use a suitable nut spread.

Is this cake suitable for gluten-free diets?

This recipe uses all-purpose flour, so it is not gluten-free. You can try substituting with a gluten-free flour blend, but results may vary. Be sure to choose a blend suitable for baking.

Vegan Pistachio Coffee Cake Recipe

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★★★★★

4.9 from 87 reviews

• Author: Elara
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This Vegan Pistachio Coffee Cake is a moist, flavorful dessert combining the rich nuttiness of pistachios with a tender crumb and a luscious vegan pistachio cream layer. Perfectly topped with a crunchy pistachio crumble and a delicate glaze, this cake is an impressive plant-based treat ideal for coffee breaks or special occasions.

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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

Filling 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 for easy removal.
2. Make the crumb topping: Add 30 g pistachios, 30 g flour, and 2 tablespoons sugar to a food processor. Pulse until roughly ground. Add 2 tablespoons cold vegan butter and pulse briefly until mixture looks like coarse crumble. Set aside.
3. Mix dry ingredients: In a bowl, sift together 240 g flour, 2 ¼ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon sea salt. Stir to combine evenly and set aside.
4. Make vegan buttermilk: In a mixing jug, combine 160 ml soy milk with 2 teaspoons apple cider vinegar. Stir and let sit briefly to curdle.
5. Grind nuts and sugar: Add 80 g pistachios and 200 g granulated sugar to a food processor or blender. Blitz until finely ground to create pistachio sugar.
6. Cream butter and sugar: In a large bowl, beat 90 g room temperature vegan butter with a mixer until smooth and fluffy (about 1 minute). Add the pistachio sugar and whisk for 2 more minutes until well combined.
7. Add wet flavorings: Whisk in 180 g vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract into the creamed butter mixture until just combined.
8. Make the batter: Alternately add the vegan buttermilk and dry ingredients in two increments each, gently whisking after each addition. Be careful not to overmix to keep the batter tender.
9. Assemble the cake: Pour half of the cake batter into the prepared pan. Spoon 150 g vegan pistachio cream evenly over the batter, smoothing with an offset spatula but avoiding pressing it down. Top with remaining batter and smooth the surface. Sprinkle the pistachio crumble topping evenly over the cake.
10. Bake: Bake in the preheated oven for 50–60 minutes. Test doneness by inserting a skewer into the center; it should come out mostly clean with only a few crumbs. If wet batter is still present, continue baking for another 5 minutes and recheck.
11. Cool the cake: Let the cake cool in the pan for 10 minutes. Then carefully remove the springform pan and transfer the cake to a wire rack to cool completely.
12. Prepare glaze and finish: Whisk together 60 g powdered sugar and 1 tablespoon soy milk until smooth. Once cake is completely cooled, dust the top lightly with powdered sugar and drizzle the glaze evenly over the cake.

Notes

• Use raw shelled pistachios for the best texture and flavor; roasted pistachios will alter the taste.
• Soy milk and apple cider vinegar create a vegan buttermilk substitute to add tenderness and a slight tang to the cake.
• Room temperature ingredients—vegan butter and yogurt—are essential for a smooth, well-emulsified batter.
• The vegan pistachio cream spread adds a rich, nutty layer; ensure it is fully vegan and creamy.
• Baking times can vary depending on your oven; start checking doneness at 50 minutes.
• For best results, let the cake cool completely before adding the glaze to prevent melting.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

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