If you’re on the hunt for a luscious treat that feels both indulgent and wholesome, this Vegan Pistachio Coffee Cake Recipe is destined to become your new favorite. Picture a tender, moist crumb infused with the nutty richness of pistachios, layered with a smooth, creamy pistachio spread and a touch of cozy vanilla and almond flavors. This cake strikes the perfect balance between comforting and elegant, making it ideal for your morning coffee ritual, a weekend brunch, or even a charming dessert. The magic really lies in how simple plant-based ingredients come together to create something truly special – a splendid way to brighten any day with a little slice of joy.
Ingredients You’ll Need
All the ingredients for this cake might seem straightforward, but each brings a unique character to the flavor, texture, and overall delight of the dish. From crunchy pistachios to creamy vegan yogurts, these essentials are the foundation of a perfectly balanced Vegan Pistachio Coffee Cake Recipe.
- 30 g raw shelled pistachios: These give a toasty crunch and vibrant green flecks that brighten every bite.
- 30 g all-purpose flour: Used to create the pistachio crumb topping, adding texture contrast.
- 2 tablespoons granulated sugar: Sweetens the crumble topping just right for that satisfying bite.
- 2 tablespoons vegan butter (cold): Cold butter helps make the crumble topping delightfully crumbly and golden.
- 240 g all-purpose flour: Foundation for the cake’s tender crumb and perfect rise.
- 2 ¼ teaspoons baking powder: Essential leavening agent for that light, airy crumb.
- ¼ teaspoon baking soda: Helps with even rise and texture enhancement.
- ¼ teaspoon sea salt: Balances sweetness and enhances all the flavors.
- 160 ml soy milk: Adds moisture and helps bind ingredients, also keeps it dairy-free.
- 2 teaspoons apple cider vinegar: Works magic with the baking soda to give the cake a beautiful lift.
- 80 g raw shelled pistachios: Chopped and folded into batter for nutty bursts throughout.
- 200 g granulated sugar: Sweetens the main batter beautifully without overpowering.
- 90 g vegan butter (room temp): Makes the cake rich and tender.
- 180 g vegan Greek-style yogurt (room temp): Adds creaminess and a subtle tang, keeping everything moist.
- 2 teaspoons vanilla extract: Lifts the flavor with warm sweetness.
- ¼ teaspoon almond extract: Enhances the pistachio depth with a delicate nuttiness.
- 150 g vegan pistachio cream spread: The luscious filling that’s pure pistachio heaven.
- 50 g vegan pistachio cream spread: Reserved for swirling on top to create that irresistible marbled effect.
- 60 g powdered sugar: Used for the light glaze finish, adding a subtle sweetness and shine.
- 1 tablespoon soy milk: Helps dissolve the powdered sugar for the perfect glaze consistency.
How to Make Vegan Pistachio Coffee Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 160°C fan-forced or 180°C conventional heat. Preparing your cake pan properly is key — line the base and sides of a 7.5 or 8-inch springform pan with parchment paper. This ensures your cake lifts out cleanly without any sticking surprises. Taking these simple prep steps upfront makes the baking process a breeze and guarantees a beautiful end result.
Step 2: Make the Pistachio Crumble Topping
In a small bowl, combine the 30 grams of flour, 2 tablespoons sugar, and 30 grams finely chopped raw pistachios. Cut the cold vegan butter into small pieces and rub it into the dry ingredients using your fingertips until it resembles coarse crumbs. This crumble overload adds a texture contrast that beautifully complements the tender cake, offering nutty, buttery bites with every slice.
Step 3: Mix the Wet Ingredients
In a separate large bowl, whisk together the soy milk and apple cider vinegar. Let it sit for a minute or two to create a vegan “buttermilk” effect — this little acid and milk combo is essential to help the cake rise and stay moist. Then, add the room temperature vegan butter, sugar, vegan Greek-style yogurt, vanilla, and almond extracts. Whisk these until creamy and fully combined. This rich, smooth mixture ensures the cake will be tender with a hint of tang and sweetness.
Step 4: Combine the Dry Ingredients
In another bowl, sift together the 240 grams flour, baking powder, baking soda, and sea salt. This step evenly distributes your leavening agents for a consistent rise. Gradually fold this dry mix into the wet mixture, stirring just until combined to avoid overmixing and toughening the cake. Then, mix in the chopped 80 grams of pistachios for delightful nutty pockets throughout the batter.
Step 5: Assemble the Cake Layers
Pour half of the batter into the prepared pan and smooth out the top. Dollop half of the 150 grams of vegan pistachio cream over the batter and spread gently. Next, spoon over the remaining cake batter and level it carefully. Swirl the extra 50 grams of pistachio cream on top using a knife or skewer to create beautiful marbled patterns. Finally, sprinkle the pistachio crumble evenly across the surface for that irresistible crunch topping.
Step 6: Bake and Cool
Bake the cake for approximately 55 minutes, but keep an eye on it from the 50-minute mark. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s done. Let the cake cool in the pan for at least 15 minutes before releasing the springform and transferring it to a wire rack to cool completely. Cooling fully is key to letting the flavors settle and the texture perfect.
Step 7: Prepare the Glaze
Whisk the powdered sugar and 1 tablespoon of soy milk in a small bowl until smooth. Drizzle this over the cooled cake to add a delicate sweetness and gorgeous shine that elevates the presentation. This final touch makes the cake irresistible at first glance and adds a tantalizing note with every bite.
How to Serve Vegan Pistachio Coffee Cake Recipe
Garnishes
A sprinkle of chopped pistachios or a few edible flowers can transform this cake into show-stopping elegance. Fresh berries also add a juicy contrast to the nutty richness, making for a bright, inviting plate that wow guests every time.
Side Dishes
A cup of freshly brewed coffee or your favorite plant-based latte pairs perfectly with this coffee cake, amplifying the cozy vibe. For brunch, serve alongside dairy-free whipped cream or fresh fruit salad to balance out textures and flavors beautifully.
Creative Ways to Present
Try cutting the cake into thinner slices for a dainty tea party or thicker wedges to make it the star dessert. Layer slices with dollops of vegan whipped cream and berries for an impressive trifle, or serve with vegan ice cream for a decadent treat. The versatility of this Vegan Pistachio Coffee Cake Recipe lets you tailor presentation to any occasion.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake fresh by storing it in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. If refrigerated, allow it to come back to room temperature before serving for the best texture and flavor.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap and place it in a freezer-safe container or bag for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
To revive the moist, tender texture, warm cake slices gently in a microwave for 15-20 seconds or in a low oven (about 150°C/300°F) for 10 minutes. This step makes every bite taste freshly baked and is especially comforting when enjoyed with a hot drink.
FAQs
Can I use other nut butters instead of pistachio cream?
Absolutely! While pistachio cream is the star here, almond or cashew butter can work well too, offering their own unique flavors that complement the cake’s texture. Just pick unsweetened versions to keep the balance right.
Is soy milk necessary, or can I use other plant-based milks?
Soy milk is excellent due to its protein content which helps with structure, but you can substitute oat, almond, or coconut milk if preferred. Just make sure your milk is unsweetened to maintain the intended flavor.
How do I know when the cake is perfectly baked?
The toothpick test is your best friend here — insert it into the center and it should come out clean or with a few moist crumbs. The edges should be lightly golden, and the cake should spring back gently when pressed.
Can this cake be made gluten-free?
Yes! Swap the all-purpose flour with a gluten-free baking blend that includes xanthan gum. You may need to adjust baking times slightly, so watch carefully towards the end of baking to ensure a perfect rise and texture.
What causes the cake to be dense or dry, and how can I avoid it?
Overmixing the batter or baking at too high a temperature can create a dense or dry cake. Be gentle when combining ingredients and keep your oven calibrated. Also, ensure precise measurements of wet and dry ingredients for the best consistency.
Final Thoughts
Making this Vegan Pistachio Coffee Cake Recipe is truly a joyful experience that rewards you with a deliciously fulfilling result every time. Whether you’re treating yourself or sharing with loved ones, this cake is guaranteed to bring warmth, smiles, and a bit of pistachio magic to your kitchen. So grab those ingredients and dive into the delicious world of plant-based baking – your taste buds will thank you endlessly!
Print
Vegan Pistachio Coffee Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Pistachio Coffee Cake is a moist and flavorful plant-based dessert featuring a rich pistachio cream filling and a tender crumb. Perfectly spiced with vanilla and almond extracts, this cake is topped with a delicate pistachio glaze dusted with powdered sugar. Ideal for breakfast or an afternoon treat, it offers a delightful nutty twist on a classic coffee cake, made completely vegan and dairy-free.
Ingredients
For the Pistachio Crumble
- 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
Wet Ingredients and Filling
- 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
For the Glaze
- 60 g powdered sugar (plus extra for dusting)
- 1 tablespoon soy milk
Instructions
- Prepare 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 and prepare for baking.
- Make the Pistachio Crumble: Combine 30 g raw shelled pistachios, 30 g all-purpose flour, 2 tablespoons granulated sugar, and 2 tablespoons cold vegan butter in a bowl. Use your fingers or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. This will add a crunchy, nutty topping to your cake.
- Prepare the Batter Dry Ingredients: In a separate mixing bowl, whisk together 240 g all-purpose flour, 2 ¼ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon sea salt to ensure all leavening agents and seasoning are evenly distributed.
- Mix Wet Ingredients: In another bowl, combine 160 ml soy milk with 2 teaspoons apple cider vinegar and let stand for a few minutes to create a vegan buttermilk substitute. Then in a larger bowl, beat 90 g room-temperature vegan butter with 200 g granulated sugar until fluffy. Add 180 g room-temperature vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract, mixing well to combine all flavors.
- Add Nuts and Flour: Finely chop 80 g raw shelled pistachios and fold them into the wet mixture. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter and ensure a tender crumb.
- Assemble the Cake: Pour half of the batter into the prepared springform pan. Spread 150 g of vegan pistachio cream evenly over the batter as the filling. Top with the remaining batter, smoothing the surface. Sprinkle the previously prepared pistachio crumble evenly on top for texture and flavor.
- Bake: Bake the cake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly so start checking around 50 minutes.
- Prepare the Glaze: Mix 60 g powdered sugar with 1 tablespoon soy milk to form a smooth glaze. When the cake is slightly cooled but still warm, drizzle the glaze over the top. Once completely cooled, dust with additional powdered sugar for a pretty finish.
- Serve: Remove the cake from the pan after it cools, slice, and enjoy your moist, nutty vegan pistachio coffee cake with your favorite cup of coffee or tea.
Notes
- Use raw shelled pistachios for the best fresh nutty flavor.
- Room temperature ingredients blend better and produce a fluffier texture.
- The apple cider vinegar combined with soy milk creates a vegan buttermilk substitute that helps the cake rise and adds tenderness.
- Ensure vegan butter is cold for the crumble and room temperature for the batter to achieve the right texture in each part.
- The vegan pistachio cream spread is key for an authentic pistachio flavor and creamy filling; any quality plant-based nut cream spread will work.
- Dusting with powdered sugar adds a pretty finish and a touch of extra sweetness.
