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
Scale
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.
