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Vegan Pistachio Coffee Cake Recipe

Vegan Pistachio Coffee Cake Recipe
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4.7 from 28 reviews

Indulge in the delightful flavors of this Vegan Pistachio Coffee Cake, a moist and nutty treat perfect for any time of day. With layers of pistachio crumb topping and a rich pistachio spread, this cake is a true indulgence for pistachio lovers.

  • Author: Sarah
  • Prep Time: 25 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegetarian

Ingredients

Pistachio Crumb Topping

  • 30 g (¼ cup) raw shelled pistachios *note 1
  • 30 g (¼ cup) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons vegan butter cold

Cake

  • 240 g (2 cups) all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 160 ml (⅔ cup) soy milk *note 2
  • 2 teaspoons apple cider vinegar *note 3
  • 80 g (⅔ cup) raw shelled pistachios *note 1
  • 200 g (1 cup) granulated sugar
  • 90 g (3.1 oz) vegan butter room temp *note 4
  • 180 g (¾ cup) vegan Greek-style yogurt room temp *note 5
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 150 g (⅔ cup) vegan pistachio cream spread *note 6

Pistachio Icing (optional)

  • 50 g (3 ¼ tablespoons) vegan pistachio cream spread *note 6
  • 60 g (½ cup) powdered sugar plus extra for dusting
  • 1 tablespoon soy milk *note 2

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.
  2. Pistachio Crumb Topping: Make the crumb topping by grinding pistachios, flour, and sugar, then adding cold vegan butter until crumbly. Set aside.
  3. Cake: Sift dry ingredients, mix soy milk and vinegar, blend nuts and sugar, cream butter and sugar, combine wet ingredients, make batter, assemble, and bake for 50-60 minutes.
  4. Cool: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  5. Make the Glaze: Whisk together glaze ingredients until smooth. Dust the cooled cake with powdered sugar and drizzle the glaze over the top.

Notes

  • Pistachios: Skinless pistachios will give the cake a vibrant color, but raw pistachios with skins also work.
  • Soy Milk: Can be swapped for almond milk or oat milk.
  • Apple Cider Vinegar: Can be swapped for lemon juice.
  • Vegan Butter: Use block-style butter, not spreadable margarine.
  • Greek-Style Yogurt: Substitute with vegan sour cream, vegan skyr, or thick coconut yogurt.
  • Pistachio Cream Spread: If a dairy-free version is unavailable, consider making a homemade alternative.

Nutrition

Find it online: https://cookingwithsarah.com/vegan-pistachio-coffee-cake-recipe/