Print

Vegan Pistachio Coffee Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 12 reviews

This Vegan Pistachio Coffee Cake is a moist, tender cake layered with rich vegan pistachio cream spread and topped with a crunchy pistachio crumb and a smooth soy milk glaze. Perfect for a cozy coffee break or a sophisticated dessert, it is completely plant-based, combining wholesome ingredients like raw pistachios, vegan butter, and dairy-free yogurt for a nutty, flavorful treat.

Ingredients

Pistachio Crumb Topping

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

Cake Batter

  • 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: Combine 30g shelled pistachios, 30g all-purpose flour, and 2 tablespoons granulated sugar in a food processor. Pulse until roughly ground. Add 2 tablespoons cold vegan butter and pulse a few more seconds until the mixture resembles crumble. Set aside.
  3. Mix dry ingredients: In a bowl, sift together 240g all-purpose flour, 2 ¼ tsp baking powder, ¼ tsp baking soda, and ¼ tsp sea salt. Stir to combine and set aside.
  4. Prepare vegan buttermilk: In a jug, mix 160 ml soy milk with 2 teaspoons apple cider vinegar. Stir and let sit briefly to curdle, creating a vegan buttermilk substitute.
  5. Grind nuts and sugar: Process 80 g raw shelled pistachios with 200 g granulated sugar in a food processor or blender until finely ground to create a pistachio sugar.
  6. Cream butter and sugar: Using a handheld or stand mixer, beat 90 g room temperature vegan butter for 1 minute until smooth. Add the pistachio sugar and continue whisking for 2 more minutes to incorporate air.
  7. Add wet ingredients: Whisk 180 g vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract into the creamed butter mixture until combined.
  8. Make the batter: Alternately add the vegan buttermilk and dry ingredients to the wet mixture in two increments, gently whisking each time. Take care not to overmix to maintain a tender crumb.
  9. Assemble the cake: Pour half of the batter into the prepared pan. Spoon 150 g vegan pistachio cream spread evenly over the batter using an offset spatula without pressing down. Top with the remaining batter and smooth the surface. Sprinkle the prepared pistachio crumb topping evenly over the top.
  10. Bake: Place the cake in the oven and bake for 50-60 minutes. Test doneness by inserting a skewer into the center; it should come out mostly clean with a few crumbs. If wet batter remains (not the pistachio cream), bake an additional 5 minutes as needed.
  11. Cool: Let the cake cool in the tin for 10 minutes, then remove the pan carefully and transfer the cake to a wire rack to cool completely.
  12. Make the glaze and finish: In a bowl, whisk 60 g powdered sugar with 1 tablespoon soy milk until smooth. Dust the cooled cake with extra powdered sugar and drizzle the glaze evenly over the top before serving.

Notes

  • Use cold vegan butter for crumb topping to achieve a crisp texture.
  • The vegan buttermilk made from soy milk and apple cider vinegar helps tenderize the cake.
  • Room temperature vegan butter and yogurt ensure smooth mixing and proper texture.
  • The layered pistachio cream spread adds rich flavor and moisture.
  • Do not overmix the batter to maintain a light and fluffy cake texture.
  • Use a springform pan for easy cake removal.
  • The crumb topping can be made in advance and stored in the refrigerator.
  • This cake keeps well refrigerated and can be served chilled or at room temperature.

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