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Vegan Pistachio Coffee Cake Recipe

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4.3 from 54 reviews

This Vegan Pistachio Coffee Cake is a moist, nutty delight perfect for breakfast or an afternoon treat. Featuring a luscious pistachio cream layer sandwiched between tender cake batter and topped with a crunchy pistachio crumb, it delivers a perfect blend of textures and flavors. The cake is dairy-free and egg-free, using vegan butter, soy milk, and vegan Greek-style yogurt, making it an ideal option for vegan and lactose-intolerant bakers.

Ingredients

Pistachio Crumb Topping

  • 30 g (¼ cup) raw shelled pistachios
  • 30 g (¼ cup) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons vegan butter (cold)

Cake

  • 240 g (2 cups) all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 160 ml (⅔ cup) soy milk
  • 2 teaspoons apple cider vinegar
  • 80 g (⅔ cup) raw shelled pistachios
  • 200 g (1 cup) granulated sugar
  • 90 g (3.1 oz) vegan butter (room temperature)
  • 180 g (¾ cup) vegan Greek-style yogurt (room temperature)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 150 g (⅔ cup) vegan pistachio cream spread

Pistachio Icing (optional)

  • 50 g (3 ¼ tablespoons) vegan pistachio cream spread
  • 60 g (½ cup) 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 and ensure easy removal.
  2. Pistachio Crumb Topping: Add the pistachios, flour, and sugar to a food processor and pulse until roughly ground. Add the cold vegan butter and blitz for a few more seconds until the mixture resembles a crumble consistency. Set aside for later use.
  3. Mix Dry Ingredients: In a bowl, sift together the flour, baking powder, baking soda, and sea salt. Stir to combine evenly and set aside.
  4. Mix Milk and Vinegar: Combine the soy milk and apple cider vinegar in a mixing jug. Stir and let sit to create a vegan buttermilk substitute, which will help tenderize the cake.
  5. Blend Nuts and Sugar: Place the pistachios and granulated sugar in a food processor or blender and blitz until finely ground. This pistachio sugar mixture will add extra nutty flavor to the cake.
  6. Cream Butter and Sugar: Using a handheld or stand mixer, beat the room temperature vegan butter for one minute until smooth and creamy. Add the pistachio sugar and continue whisking for an additional two minutes to incorporate air and create a fluffy texture.
  7. Combine Wet Ingredients: Whisk the vegan Greek-style yogurt, vanilla extract, and almond extract into the creamed butter and sugar mixture, blending well to evenly distribute flavors.
  8. Make the Batter: Gradually incorporate the vegan buttermilk and the dry ingredients into the wet mixture in two alternating increments. Stir gently after each addition to combine, being careful not to overmix so the cake stays tender and light.
  9. Assemble: Pour half of the cake batter into the prepared springform pan and smooth it out. Carefully spoon the vegan pistachio cream spread on top and gently smooth it with an offset spatula, avoiding pressing it down into the batter. Add the remaining cake batter on top, smoothing the surface evenly. Finally, sprinkle the prepared pistachio crumble evenly over the top.
  10. Bake: Bake the cake in the preheated oven for 50-60 minutes. Check doneness by inserting a skewer or toothpick into the center; it should come out mostly clean with a few moist crumbs. If wet batter remains (not the pistachio cream), continue baking in 5-minute increments as needed.
  11. Cool: Allow the cake to cool in the pan for 10 minutes to set, then carefully remove the springform ring and transfer the cake to a wire rack to cool completely.
  12. Make the Glaze (optional): Whisk together the vegan pistachio cream spread, powdered sugar, and soy milk until smooth. Once the cake is fully cooled, dust it with extra powdered sugar and drizzle the glaze generously over the top for added sweetness and presentation.

Notes

  • Pistachios: Skinless pistachios create the most vibrant green color, but using raw pistachios with skins works fine for flavor.
  • Soy Milk: You can substitute almond milk or oat milk if preferred.
  • Apple Cider Vinegar: Lemon juice can be used as an alternative acid to create vegan buttermilk.
  • Vegan Butter: Use block-style vegan butter such as Violife or Naturli for best results, not spreadable margarine.
  • Greek-Style Yogurt: Substitute with vegan sour cream, vegan skyr, or thick coconut yogurt if unavailable.

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