Name: Vegan Pistachio Coffee Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 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

Introduction

This Vegan Pistachio Coffee Cake combines nutty flavors with a tender, moist crumb and a delightful pistachio cream layer. Perfect for breakfast, brunch, or a cozy afternoon treat with coffee or tea.

A close-up image of a single square cake slice on a white plate with light powdered sugar around. The cake has three layers: a golden brown bottom layer with a slightly crispy texture, a middle greenish layer with a soft, moist texture mixed with small bits, and a top golden crumbly layer. The top is covered with a thick, glossy green sauce that drips slightly down the sides and is sprinkled with crushed nuts. A silver fork rests on the right edge of the plate. The background is a white marbled texture with a blurred part of the whole cake visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 g raw shelled pistachios (note 1)
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 (note 2)
2 teaspoons apple cider vinegar (note 3)
80 g raw shelled pistachios (note 1)
200 g granulated sugar
90 g vegan butter (room temperature, note 4)
180 g vegan Greek-style yogurt (room temperature, note 5)
2 teaspoons vanilla extract
¼ teaspoon almond extract
150 g vegan pistachio cream spread (note 6)
50 g vegan pistachio cream spread (note 6)
60 g powdered sugar (plus extra for dusting)
1 tablespoon soy milk (note 2)

Instructions

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.
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 coarse crumbs. Set aside.
Step 3: Sift 240 g flour, baking powder, baking soda, and sea salt into a bowl and stir to combine. Set aside.
Step 4: Combine 160 ml soy milk and 2 teaspoons apple cider vinegar in a jug and stir. This creates a vegan buttermilk substitute. Set aside.
Step 5: In a food processor or blender, grind 80 g pistachios together with 200 g sugar until finely ground to create pistachio sugar.
Step 6: Using a mixer, beat 90 g room temperature vegan butter for one minute. Add the pistachio sugar and continue whipping for another two minutes until light and creamy.
Step 7: Whisk in 180 g vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract into the creamed butter mixture until smooth.
Step 8: Add the vegan buttermilk and dry ingredients alternately to the wet mixture in two additions each, mixing gently after each. Be careful not to overmix.
Step 9: Pour half of the cake batter into the prepared pan. Gently spoon 150 g of vegan pistachio cream spread over the batter, smoothing it evenly with a spatula without pressing it down.
Step 10: Top with the remaining cake batter, smoothing the surface. Sprinkle the pistachio crumb topping evenly over the cake.
Step 11: Bake for 50–60 minutes. Test doneness by inserting a skewer in the center — it should come out almost clean with a few crumbs but no wet batter (excluding the pistachio cream). If needed, bake for an additional 5 minutes.
Step 12: Let the cake cool in the pan for 10 minutes, then remove the springform sides and transfer the cake to a wire rack to cool completely.
Step 13: Prepare the glaze by whisking together 50 g vegan pistachio cream spread, 60 g powdered sugar, and 1 tablespoon soy milk until smooth.
Step 14: Once the cake is fully cooled, dust it lightly with powdered sugar and drizzle the pistachio glaze over the top for a lovely finish.

Tips & Variations

For extra crunch, toast the pistachios before using in the crumb topping and sugar blend.
Substitute soy milk with any other plant-based milk like oat or almond milk.
If you can’t find vegan pistachio cream spread, almond or cashew butter mixed with a little maple syrup makes a tasty alternative.
Use a hand blender to gently mix the batter and avoid overbeating, which keeps the cake tender.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, you can bring it to room temperature or warm slices gently in the microwave for 10-15 seconds. This cake also freezes well for up to 2 months; thaw in the fridge overnight.

How to Serve

A close-up image of a single slice of cake on a white plate with a silver fork on the right side. The cake has three visible layers: the bottom layer is golden brown and slightly crisp, the middle layer is darker greenish with a moist texture, and the top layer is light golden and crumbly. On top, a thick, pale green glaze drips down the sides, sprinkled with small green nuts and a dusting of white powdered sugar. The plate sits on a white marbled surface with scattered powdered sugar. In the blurry background, there is a row of similar cake slices. Photo taken with an iphone --ar 4:5 --v 7

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 this will change the flavor profile. Toast the nuts for enhanced flavor.

Is it possible to make this cake gluten-free?

To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure your baking powder is gluten-free as well.