Vegan Pistachio Coffee Cake Recipe

Introduction

This vegan pistachio coffee cake is a delightful treat featuring a moist, eggless crumb, a rich pistachio cream filling, and a crunchy pistachio crumble topping. Perfectly paired with your morning coffee or afternoon tea, this dairy-free cake offers a wonderful combination of textures and flavors.

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: Make the pistachio crumb topping by adding 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 blitz until the mixture resembles crumble. Set aside.
3. Step 3: Sift together 240 g flour, baking powder, baking soda, and sea salt into a bowl and stir to combine. Set aside.
4. Step 4: In a jug, combine 160 ml soy milk with 2 teaspoons apple cider vinegar. Stir and let it sit to create vegan buttermilk.
5. Step 5: In a food processor or blender, grind 80 g pistachios and 200 g sugar until finely ground.
6. Step 6: In a large bowl, beat 90 g room temperature vegan butter for one minute. Add the ground pistachio sugar and whisk for another two minutes until creamy.
7. Step 7: Whisk 180 g vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract into the creamed butter mixture.
8. Step 8: Alternately add the vegan buttermilk and sifted dry ingredients to the wet mixture in two increments, whisking gently to combine after each addition. Avoid overmixing.
9. Step 9: Pour half of the batter into the prepared pan. Spoon 150 g pistachio cream spread evenly over the batter without pressing it down. Add the remaining batter on top and smooth the surface.
10. Step 10: Sprinkle the pistachio crumble topping evenly over the cake.
11. Step 11: Bake for 50-60 minutes. To check doneness, insert a skewer or toothpick into the center. It should come out almost clean with a few crumbs. If wet batter remains, bake for an additional 5 minutes as needed.
12. Step 12: Let the cake cool in the pan for 10 minutes, then remove the pan and transfer to a wire rack to cool completely.
13. Step 13: Make the glaze by whisking together 50 g pistachio cream spread, 60 g powdered sugar, and 1 tablespoon soy milk until smooth. Once the cake is completely cooled, dust with powdered sugar and drizzle the glaze over the top.

Tips & Variations

• Use raw pistachios for a fresher, nuttier taste in both the filling and topping.
• Swap soy milk for almond or oat milk to suit your preference.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• Chill the butter for the crumble topping well to ensure a crisp texture after baking.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving. Reheat a slice gently in the microwave for 10-15 seconds if desired.

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 quantities as pistachio cream spread is essential for the authentic taste.

Is this cake suitable for those with soy allergies?

This recipe uses soy milk and soy-based vegan yogurt, so it is not suitable for those with soy allergies. You can try substituting with oat or almond-based products if available.

Vegan Pistachio Coffee Cake Recipe

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★★★★★

4.7 from 65 reviews

This Vegan Pistachio Coffee Cake is a moist, eggless delight featuring a crunchy pistachio crumble topping, a creamy dairy-free pistachio filling, and a smooth pistachio glaze. Perfect for enjoying with your morning coffee or afternoon tea, this cake combines nutty flavors and tender crumb for a truly luxurious vegan treat.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8–10 servings 1x
• Category: Cake
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

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

Pistachio 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

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.
2. Make the crumb topping: Add 30 g pistachios, 30 g flour, and 2 tablespoons sugar into a food processor and pulse until roughly ground. Add cold vegan butter and pulse a few more times until the mixture resembles coarse crumbs. Set aside.
3. Mix dry ingredients: Sift 240 g flour, baking powder, baking soda, and sea salt into a bowl. Stir to combine 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 it sit while you prepare other ingredients.
5. Blend nuts and sugar: Place 80 g raw pistachios and 200 g granulated sugar in a food processor or blender. Blitz until finely ground, creating a pistachio sugar mixture.
6. Cream butter and pistachio sugar: In a large bowl, using a stand or handheld mixer, beat the room temperature vegan butter for one minute. Add the pistachio sugar blend and mix for an additional two minutes until well combined and fluffy.
7. Add wet flavorings: Whisk the vegan Greek-style yogurt, vanilla extract, and almond extract into the creamed butter mixture until well incorporated.
8. Make the batter: Alternately add the vegan buttermilk and the sifted dry ingredients to the wet mixture in two increments. Gently whisk each addition until just combined, being careful not to overmix.
9. Assemble the cake: Spread half of the batter evenly into the prepared springform pan. Spoon 150 g of the vegan pistachio cream spread over the batter and smooth it gently with an offset spatula to an even layer, taking care not to press into the batter. Top with the remaining batter and smooth out the top surface. Sprinkle the pistachio crumble topping evenly over the cake.
10. Bake: Place the cake in the preheated oven and bake for 50 to 60 minutes. To test doneness, insert a skewer into the center; it should come out almost clean with a few moist crumbs. If wet batter sticks to the skewer (excluding the pistachio cream), continue baking for another 5 minutes as needed.
11. Cool: Allow the cake to cool in the pan for 10 minutes. Then remove the springform ring carefully and transfer the cake to a wire rack to cool completely.
12. Prepare the glaze: Whisk together 50 g vegan pistachio cream spread, 60 g powdered sugar, and 1 tablespoon soy milk until smooth to form the glaze.
13. Finish: Once the cake is completely cool, dust the top lightly with powdered sugar and drizzle the pistachio glaze evenly over the surface.

Notes

• Use raw shelled pistachios for the freshest flavor in both the crumble and the batter.
• Allow vegan butter and yogurt to come to room temperature to ensure smooth creaming and batter consistency.
• The vegan buttermilk made with soy milk and apple cider vinegar helps create a tender crumb and reacts with baking soda for leavening.
• This cake does not contain coffee but pairs wonderfully with a cup of brewed coffee or tea.
• Make sure not to overmix the batter to keep the cake light and fluffy.
• Check cake doneness carefully as oven temperatures vary; extending bake time slightly is preferable to underbaking.

Keywords: Vegan pistachio coffee cake, vegan cake recipe, pistachio dessert, dairy-free cake, nutty vegan cake, vegan dessert, vegan baking