Description
This Vegan Pistachio Coffee Cake is a moist, flavorful treat layered with a creamy pistachio spread and topped with a crunchy pistachio crumb. Made without dairy or eggs, it’s perfect for those seeking a delicious plant-based dessert with the nutty richness of pistachios and a subtle coffee cake vibe. Ideal for breakfast, brunch, or an afternoon snack, this cake combines a tender crumb with creamy and crunchy textures, finished with a light glaze for extra sweetness.
Ingredients
Pistachio Crumb Topping
- 30 g raw shelled pistachios
- 30 g all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons vegan butter (cold)
Dry Ingredients
- 240 g all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 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
Instructions
- Prepare the oven and pan: 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.
- Make the pistachio crumb topping: Add 30 g pistachios, 30 g flour, and 2 tablespoons sugar to a food processor. Pulse until roughly ground. Then add 2 tablespoons cold vegan butter and blitz briefly until the mixture resembles coarse crumble. Set aside.
- Mix dry ingredients: Sift 240 g flour, 2 ¼ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon sea salt together in a bowl. Stir to combine, then set aside.
- Prepare vegan buttermilk: Combine 160 ml soy milk with 2 teaspoons apple cider vinegar in a jug. Stir and allow to rest while preparing the batter.
- Grind nuts and sugar: In a food processor or blender, blitz 80 g pistachios and 200 g granulated sugar until finely ground, forming a pistachio sugar.
- Cream butter and pistachio sugar: In a large bowl, beat 90 g room temperature vegan butter for one minute with a mixer. Add the pistachio sugar and continue whisking for another two minutes until light and creamy.
- Add wet flavorings: Whisk in 180 g vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract to the creamed mixture until evenly combined.
- Make the batter: Alternate adding the vegan buttermilk and sifted dry ingredients to the wet mixture in two increments each. Whisk gently after each addition until just combined – do not overmix to keep the cake tender.
- Assemble the cake: Spoon half the batter into the prepared cake pan, smoothing it evenly. Carefully dollop 150 g pistachio cream spread on top and use an offset spatula to spread into an even layer, taking care not to press it into the batter. Top with the remaining batter and smooth the surface. Sprinkle the reserved pistachio crumb topping evenly over the cake.
- Bake the cake: Place the cake in the oven and bake for 50 to 60 minutes. Check doneness by inserting a skewer into the center; it should come out with a few moist crumbs but no wet batter. If wet batter is present, continue baking for an additional 5 minutes and check again.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then remove the springform pan sides carefully and transfer the cake to a wire rack to cool completely.
- Prepare and apply the glaze: Whisk together 50 g pistachio cream spread, 60 g powdered sugar, and 1 tablespoon soy milk until smooth. Once the cake is fully cooled, dust lightly with powdered sugar and drizzle the glaze evenly over the top for a sweet finishing touch.
Notes
- Use raw shelled pistachios for fresher flavor in both topping and batter.
- Soy milk is used to create a vegan buttermilk substitute with apple cider vinegar, helping the cake rise and tenderize.
- Room temperature ingredients (vegan butter and yogurt) help achieve a smooth, fluffy batter.
- Do not overmix the batter once wet and dry ingredients are combined to ensure softness and avoid toughness in the cake.
- Check the cake early to avoid overbaking and dryness.
- The pistachio cream spread adds a rich, nutty layer within the cake and in the glaze for authentic pistachio flavor.
- The recipe is suitable for vegans and uses no animal products.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
