Print

Vegan Pistachio Coffee Cake Recipe

Print Recipe

★★★★★

4.4 from 115 reviews

This Vegan Pistachio Coffee Cake is a moist, flavorful treat featuring a rich layer of vegan pistachio cream sandwiched between tender cake layers, topped with a crunchy pistachio crumb. Perfect for any occasion, this dairy-free, egg-free cake combines the nutty depth of pistachios with a hint of coffee fragrance, finished elegantly with a simple glaze and powdered sugar dusting.

Ingredients

Scale

Pistachio Crumb Topping

  • 30 g raw shelled pistachios
  • 30 g all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons vegan butter (cold)

Cake

  • 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

Glaze

  • 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: Place pistachios, flour, and sugar in a food processor and pulse until roughly ground. Add the cold vegan butter and blitz until the mixture resembles a coarse crumble. Set aside.
  3. Mix dry ingredients: Sift together flour, baking powder, baking soda, and sea salt into a bowl. Stir gently to combine and set aside.
  4. Make vegan buttermilk: In a small jug, combine soy milk and apple cider vinegar. Stir and let it sit for a few minutes to curdle.
  5. Process nuts and sugar: Add pistachios and granulated sugar to a food processor or blender and blitz until finely ground, creating pistachio sugar.
  6. Cream butter and sugar: Using a handheld or stand mixer, beat the room temperature vegan butter for one minute. Add the ground pistachio sugar and continue whisking for another two minutes until light and fluffy.
  7. Combine wet ingredients: Stir the vegan Greek-style yogurt, vanilla extract, and almond extract into the creamed butter and sugar mixture until well combined.
  8. Make the batter: Alternately add the vegan buttermilk and sifted dry ingredients to the wet mixture in two additions each. Gently whisk the batter after each addition, being careful not to overmix to keep the cake tender.
  9. Assemble the cake: Spoon half the batter into the prepared cake pan and smooth the surface. Carefully spoon 150 g of the vegan pistachio cream spread evenly over the batter without pressing it down. Cover with the remaining batter and smooth the top. Sprinkle the pistachio crumb topping evenly over the cake.
  10. Bake: Place the cake in the preheated oven and bake for 50-60 minutes. Test doneness by inserting a skewer or toothpick into the center – it should come out almost clean with a few moist crumbs, but no wet batter. If wet batter remains, bake for an additional 5 minutes as needed.
  11. Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully remove the springform ring and transfer the cake onto a wire rack to cool completely.
  12. Make the glaze and finish: Whisk together powdered sugar and soy milk until smooth to create a simple glaze. Once the cake is fully cooled, dust the top lightly with extra powdered sugar and drizzle the glaze evenly over the surface for a beautiful finishing touch.

Notes

  • Use raw, unsalted shelled pistachios for the best flavor and texture.
  • Soy milk and apple cider vinegar together create a vegan buttermilk substitute to tenderize the cake.
  • Room temperature vegan butter and yogurt helps achieve a smooth, creamy batter.
  • Be careful not to overmix the batter to keep the cake light and fluffy.
  • Ensure the cake is fully cooled before glazing to prevent melting or sliding of the glaze.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a nut-free version, pistachios could be substituted with sunflower seeds but this will alter the flavor significantly.

Keywords: Vegan pistachio cake, vegan coffee cake, pistachio crumb cake, dairy-free cake, plant-based dessert, nutty coffee cake, vegan baking

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