Name: Vegan Pistachio Coffee Cake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Vegan
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

Jump to Recipe· 3.8 from 61 reviews

If you have a soft spot for coffee cake but want to keep things plant-based without skimping on flavor, the Vegan Pistachio Coffee Cake Recipe is an absolute must-try. Imagine a tender, moist cake layered with rich vegan pistachio cream, topped off with a crunchy pistachio crumble and a delicate glaze that melds everything together beautifully. Each bite bursts with nutty goodness and subtle sweetness, making it perfect for your morning coffee ritual or a cozy afternoon treat. It’s a celebration of texture and taste that proves vegan baking can be just as indulgent and satisfying.

Ingredients You’ll Need

A clear glass bowl contains a crumbly, greenish mixture with a texture that looks slightly grainy and soft; the mixture fills about half the bowl. To the upper left and right sides of the bowl are two small white plates with smooth green spreads evenly spread over their tops. Near the bottom left corner of the image, there is a small white bowl filled with whole green pistachios, some with opened shells. A woman's hand holds a silver hand mixer whisk partially submerged in the crumbly mixture on the left side of the bowl. The scene is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, easy-to-find ingredients that come together to create layers of taste and texture. Each element, from the crunchy shelled pistachios to the creamy vegan Greek-style yogurt, plays a special role in making this cake irresistibly moist and full of flavor.

Raw shelled pistachios, 30 g + 80 g: Adds a fresh nutty crunch and flavor to both crumb topping and cake batter.
All-purpose flour, 30 g + 240 g: Forms the structure of the cake and crumble topping.
Granulated sugar, 2 tbsp + 200 g: Sweetens the cake and crumb topping perfectly without overpowering the pistachio notes.
Vegan butter (cold and room temperature), 2 tbsp + 90 g: Provides richness and a tender crumb for the cake and crumble.
Baking powder, 2 ¼ tsp: Leavens the cake, giving it a light texture.
Baking soda, ¼ tsp: Helps with rising and gives a slight crispiness along with baking powder.
Sea salt, ¼ tsp: Balances sweetness and enhances all the other flavors.
Soy milk, 160 ml + 1 tbsp: Adds moisture and helps create vegan buttermilk when mixed with vinegar.
Apple cider vinegar, 2 tsp: Reacts with baking soda to rise the cake and mimic buttermilk acidity.
Vegan Greek-style yogurt, 180 g: Adds creaminess and moisture, keeping the cake tender.
Vanilla extract, 2 tsp: Brings warmth and depth to the flavor profile.
Almond extract, ¼ tsp: Amplifies the nutty essence alongside pistachios.
Vegan pistachio cream spread, 200 g + 50 g: The star ingredient for the luscious middle layer that takes this cake to another level.
Powdered sugar, 60 g (plus extra for dusting): Sweetens and helps create a smooth glaze.

How to Make Vegan Pistachio Coffee Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 160°C fan-forced or 180°C conventional. Line the base and sides of a 7.5 to 8-inch springform pan with parchment paper to ensure your cake releases effortlessly after baking.

Step 2: Craft the Pistachio Crumb Topping

Grab a food processor and pulse the 30 grams of pistachios, 30 grams flour, and 2 tablespoons of sugar until roughly chopped. Then add the cold vegan butter and blitz a few seconds more until the mixture resembles a crumble. This topping will add a wonderful texture contrast once baked.

Step 3: Mix the Dry Ingredients for the Cake

Sift together 240 grams all-purpose flour, baking powder, baking soda, and sea salt into a bowl. Mixing them well ensures your cake bakes evenly with a light crumb.

Step 4: Create Vegan Buttermilk

Combine the soy milk and apple cider vinegar in a jug and stir. This quick vegan buttermilk helps the cake rise beautifully and adds a subtle tanginess that enhances the overall flavor.

Step 5: Blend Pistachios and Sugar

Pulse together 80 grams shelled pistachios and 200 grams sugar until finely ground. This pistachio sugar adds a nutty sweetness that will infuse the cake with depth.

Step 6: Cream the Butter and Pistachio Sugar

Using a hand or stand mixer, beat the room temperature vegan butter for about a minute until smooth and fluffy. Then, gradually add the pistachio sugar and mix for another two minutes to incorporate air for a light batter.

Step 7: Combine Wet Ingredients

Whisk the vegan Greek-style yogurt, vanilla extract, and almond extract into the creamed butter mixture. This blend adds moisture and layers of flavor that will keep the cake from drying out.

Step 8: Make the Batter

Alternate adding the vegan buttermilk and dry ingredients to the wet mix in two parts each, folding gently after every addition. The secret is not to overmix to maintain the tender crumb.

Step 9: Assemble the Cake Layers

Spoon half of the batter into the prepared pan, smoothing it evenly. Dollop the 200 grams of vegan pistachio cream spread on top and spread it gently with an offset spatula to form a uniform middle layer. Carefully layer the remaining batter over the cream, smoothing the top. Finally, sprinkle the pistachio crumble on to finish.

Step 10: Bake to Perfection

Bake the cake for 50 to 60 minutes. Insert a toothpick or skewer into the center; it should come out almost clean, with just a few moist crumbs clinging. If wet batter remains, especially not from the cream layer, bake an extra 5 minutes as needed.

Step 11: Cool and Glaze

Let the cake cool in its pan for 10 minutes. Remove the springform rim and transfer the cake onto a wire rack to cool completely. Then whisk together powdered sugar, remaining pistachio cream spread, and soy milk to create a luscious glaze. Dust the cake with powdered sugar and drizzle the glaze on top for a gorgeous finish.

How to Serve Vegan Pistachio Coffee Cake Recipe

A round cake with three visible layers sits on a white marbled surface. The bottom layer is a thick, dark brown base. The middle layer is lighter beige, smooth and firm. The top layer is a crumbly, golden-brown crust with small green bits scattered throughout, giving it a textured and slightly uneven surface. The cake is whole and uncut, displayed on a white plate that contrasts with the cake’s warm colors. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A scattering of crushed pistachios on top adds a final crunchy contrast to the soft texture, while a dusting of powdered sugar offers an inviting sweet shimmer. Fresh mint leaves also brighten every slice beautifully.

Side Dishes

This cake pairs beautifully with a creamy oat milk latte, a vibrant berry compote, or a scoop of vegan vanilla ice cream, enhancing the nutty richness and offering a balance of flavors for any time of day.

Creative Ways to Present

For brunch or special occasions, serve slices with a dollop of coconut whipped cream and a sprinkle of edible flowers to elevate presentation. You could even transform leftovers into elegant mini parfaits layered with vegan yogurt and pistachio shavings.

Make Ahead and Storage

Storing Leftovers

Store any leftover Vegan Pistachio Coffee Cake Recipe in an airtight container at room temperature for up to 2 days. For longer freshness, keep it refrigerated for up to 4 days—just bring it back to room temperature before serving to revive that soft texture.

Freezing

This cake freezes wonderfully. Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before enjoying.

Reheating

To reheat, place slices in a preheated oven at 160°C for 8-10 minutes or warm gently in a microwave for 20 to 30 seconds. This refreshes the texture and melts the glaze slightly, making it taste freshly baked again.

FAQs

Can I use another type of nut instead of pistachios?

While pistachios deliver a unique flavor and color, you can experiment with almonds or walnuts in your Vegan Pistachio Coffee Cake Recipe. Keep in mind the taste and texture will shift slightly, but it will still be delicious.

What’s the purpose of apple cider vinegar in the recipe?

Apple cider vinegar reacts with baking soda to create a rising effect, mimicking traditional buttermilk’s acidity and helping the cake rise and become tender without any dairy.

Is it necessary to use vegan Greek-style yogurt?

The vegan Greek-style yogurt adds moisture and richness, giving the cake a creamy, tender crumb. If you don’t have it, use any thick vegan yogurt or silken tofu as a substitute for the best results.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend of equal quantity. Just be sure the blend contains xanthan gum or a binding agent to keep the texture right.

How do I make sure the pistachio cream layer stays intact?

When assembling, gently spread the pistachio cream without pressing into the batter below. This helps maintain a clear, distinct layer that adds to the cake’s delightful appearance and texture.

Final Thoughts

This Vegan Pistachio Coffee Cake Recipe is the kind of comfort food your kitchen will thank you for making. Rich, tender, and utterly delicious, it’s a wonderful way to impress friends or treat yourself with something wholesome and indulgent. Once you try it, I’m pretty sure it’ll become a treasured staple in your baking repertoire.