If you have a sweet tooth and crave something that feels both indulgent and wholesome, you simply must make this Vegan Pistachio Coffee Cake. Bursting with the fragrant nuttiness of pistachios and a tender crumb that melts in your mouth, this cake offers a deliciously guilt-free treat. Its rich layers and smooth vegan icing will have you reaching for seconds, making it the perfect companion for an afternoon cup of coffee or a special weekend brunch. Trust me, once you try this Vegan Pistachio Coffee Cake, it’ll quickly become one of your favorite go-to recipes for any occasion.
Ingredients You’ll Need
The magic behind this Vegan Pistachio Coffee Cake lies in its simple yet thoughtfully chosen ingredients. Each plays a vital role in achieving the perfect balance of flavor, texture, and color — from the creamy vegan butter to the crunchy pistachios and fluffy flour base.
- 100 g Raw Shelled Pistachios: Use roasted but unsalted pistachios for a different, slightly deeper flavor.
- 220 g All-Purpose Flour: Sift before measuring to keep the cake light and airy.
- 150 g Granulated Sugar: Coconut sugar is a great low-glycemic alternative that adds a subtle caramel note.
- 100 g Cold Vegan Butter: Plant-based butter substitutes add richness without dairy.
- 1 tbsp Baking Powder: Ensure it’s fresh to guarantee the best rise.
- 1 tsp Baking Soda: Works with vinegar to help the cake rise and develop a tender crumb.
- ¼ tsp Sea Salt: A pinch balances the sweetness beautifully.
- 250 ml Soy Milk: Almond or oat milk can be swapped in without issue.
- 1 tbsp Apple Cider Vinegar: Adds the necessary acidity for the baking soda to work its magic.
- 100 g Room Temperature Vegan Butter: This will blend perfectly with other wet ingredients.
- 150 g Room Temperature Vegan Greek-Style Yogurt: Silken tofu whipped smooth also works well to add moisture and tang.
- 2 tsp Vanilla Extract: Pure extract ensures a clean, sweet flavor.
- ½ tsp Almond Extract: Use sparingly as it is quite potent but adds a lovely aroma.
- 100 g Vegan Pistachio Cream Spread: Opt for brands free from palm oil for an ethical choice.
- 150 g Powdered Sugar: Make your own by blending granulated sugar if desired.
- 50 ml Soy Milk (for icing): Versatile non-dairy milk creates the perfect texture for drizzling.
How to Make Vegan Pistachio Coffee Cake
Step 1: Preparing Your Oven and Pan
Start by preheating your oven to 160°C (fan-forced) or 180°C (conventional). Line a springform pan with parchment paper to prevent sticking and make cleanup a breeze. Setting up your equipment ahead ensures everything runs smoothly when you start mixing.
Step 2: Grinding Pistachios and Mixing Dry Ingredients
Using a food processor, pulse 30g of pistachios with the flour and granulated sugar until the pistachios are roughly chopped. This step adds texture and an upfront pistachio flavor throughout the batter. Next, sift the remaining all-purpose flour with baking powder, baking soda, and salt into a large bowl — this ensures even distribution of the leavening agents for a perfect rise.
Step 3: Making Vegan Buttermilk
Mix soy milk with apple cider vinegar and let it sit for 5 to 10 minutes. This creates a vegan buttermilk that lends moisture and a subtle tang to enhance the cake’s flavor and tenderness.
Step 4: Preparing the Pistachio-Sugar Mixture
Blend the remaining 80g of pistachios with granulated sugar until very fine. This sweet pistachio mix will be folded into the batter, giving bursts of nuttiness and sweetness in every bite.
Step 5: Creaming Vegan Butter and Combining Wet Ingredients
In a mixing bowl, beat room temperature vegan butter until fluffy, then add your pistachio-sugar blend and continue beating for about 2 minutes. This creates a light, creamy base that traps air, helping the cake rise beautifully. Then blend in vegan Greek-style yogurt, vanilla, and almond extract, balancing flavors and moisture in the batter.
Step 6: Mixing Batter and Assembling the Cake
Alternate adding the vegan buttermilk and sifted dry ingredients to the wet mixture, mixing gently until just combined. Pour half the batter into the prepared pan, then spread a layer of vegan pistachio cream, followed by the remaining batter. Top the surface with a crumble made from leftover pistachios and sugar for an extra crunchy texture after baking.
Step 7: Baking and Cooling
Bake your Vegan Pistachio Coffee Cake for 50 to 60 minutes, checking with a skewer to see if it comes out clean. After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack — this cooling period lets the flavors develop fully and helps the cake set properly.
Step 8: Preparing the Icing and Final Touch
Whisk together vegan pistachio cream, powdered sugar, and soy milk until smooth and drizzle it generously over the cooled cake. This icing adds a luscious finish, tying together the nutty flavors and keeping every bite moist and delicious.
How to Serve Vegan Pistachio Coffee Cake
Garnishes
Sprinkle some roughly chopped pistachios on top of the icing for a gorgeous, vibrant green crunch. You can also add a dusting of powdered sugar or edible flowers to elevate the presentation and make it extra special.
Side Dishes
This cake pairs wonderfully with a hot cup of your favorite coffee or a creamy latte — the classic coffee and cake combo brings out the cake’s nutty flavors perfectly. For a refreshing contrast, serve it alongside fresh berries or a tangy fruit compote.
Creative Ways to Present
For a festive twist, layer slices of Vegan Pistachio Coffee Cake in a trifle bowl with layers of vegan whipped cream and chopped pistachios for a stunning dessert display. Alternatively, serve individual slices with a dollop of vegan yogurt and a drizzle of pistachio cream for a sophisticated, café-style treat.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap the Vegan Pistachio Coffee Cake tightly in plastic wrap or store it in an airtight container. It will keep well at room temperature for up to 3 days, or in the refrigerator for about a week, maintaining its beautiful flavor and moisture.
Freezing
You can freeze this cake by wrapping it carefully in plastic wrap and then in aluminum foil to protect against freezer burn. Freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before bringing to room temperature for serving.
Reheating
To enjoy the cake fresh from the oven feel, warm individual slices in the microwave for 15 to 20 seconds or briefly in a preheated oven at 160°C to revive its tender crumb and soft texture.
FAQs
Can I substitute pistachios with another nut?
Absolutely! While pistachios give this cake its signature flavor, you can try almonds or walnuts. Keep in mind the flavor and texture will change, but it will still be delicious.
Is this Vegan Pistachio Coffee Cake gluten-free?
Not in its original form, as it uses all-purpose flour. However, you could experiment with gluten-free flours like a mix of almond and oat flour, though the texture might differ.
Can I make this cake nut-free?
This recipe centers on pistachios, so completely removing nuts would alter the flavor drastically. For nut-free options, try other vegan coffee cake recipes designed without nuts.
What is the best vegan butter to use?
Choose a high-quality, plant-based butter that is firm and not too oily. Brands made from coconut oil or blends with palm oil alternatives offer great results. Room temperature butter creams better for this recipe.
How long does the icing keep on the cake?
The vegan pistachio icing stays fresh in the refrigerator for up to 3 days. It’s best applied just before serving to keep it looking glossy and fresh.
Final Thoughts
There’s something truly special about a cake that feels both indulgent and nourishing, and this Vegan Pistachio Coffee Cake does exactly that. The combination of nutty richness, tender crumb, and creamy icing makes it a standout dessert that’s perfect for sharing with loved ones. I encourage you to try this recipe soon—it’s sure to become a treasured favorite in your baking repertoire!
PrintVegan Pistachio Coffee Cake
Vegan Pistachio Coffee Cake offers an irresistible blend of nutty pistachios and tender, moist cake with a delicious vegan twist. Perfect for a guilt-free indulgence, this coffee cake features a creamy pistachio layer and a light vanilla-almond flavored batter. It’s ideal for breakfast, brunch, or a cozy dessert, combining wholesome ingredients with rich, delightful flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
For the Batter
- 100 g Raw Shelled Pistachios (Use roasted but unsalted pistachios for a different flavor profile)
- 220 g All-Purpose Flour (Sift before measuring to enhance the cake’s lightness)
- 150 g Granulated Sugar (Coconut sugar can be used for a lower glycemic option)
- 100 g Cold Vegan Butter (Plant-based alternatives to butter work well)
- 1 tbsp Baking Powder (Check freshness to ensure proper rising)
- 1 tsp Baking Soda (Ensure proper balance with acidic ingredients)
- ¼ tsp Sea Salt (Avoid oversalting; a pinch is sufficient)
- 250 ml Soy Milk (Almond milk or oat milk can also be used)
- 1 tbsp Apple Cider Vinegar (Lemon juice can be an alternative)
- 100 g Room Temperature Vegan Butter (Any dairy-free butter alternative is suitable)
- 150 g Room Temperature Vegan Greek-Style Yogurt (Silken tofu blended until smooth can be used)
- 2 tsp Vanilla Extract (Use pure extract for best results)
- ½ tsp Almond Extract (Use sparingly as it has a potent flavor)
For the Icing
- 100 g Vegan Pistachio Cream Spread (Look for brands that are free from palm oil)
- 150 g Powdered Sugar (Homemade powdered sugar can be made by blending granulated sugar)
- 50 ml Soy Milk (Any non-dairy milk can be used)
Instructions
- Preparation: Preheat your oven to fan-forced 160°C (350°F) or conventional 180°C (350°F). Line a springform pan with parchment paper to prevent sticking.
- Process Pistachios and Dry Ingredients: In a food processor, combine 30 g of the shelled pistachios, all-purpose flour, and granulated sugar. Pulse until the pistachios are coarsely ground. Separately sift together the remaining all-purpose flour, baking powder, baking soda, and sea salt in a large mixing bowl.
- Prepare Vegan Buttermilk: Mix soy milk with apple cider vinegar in a small bowl and let it sit for 5 to 10 minutes to curdle, creating vegan buttermilk.
- Make Pistachio Sugar Mix: Blend the remaining 80 g of pistachios with granulated sugar until finely ground in the food processor. This will be folded into the batter.
- Beat Vegan Butter: In a large mixing bowl, beat the room temperature vegan butter until fluffy and light. Then add the pistachio-sugar mixture and beat for an additional 2 minutes to combine well.
- Add Wet Flavorings: Incorporate vegan Greek-style yogurt, vanilla extract, and almond extract into the butter mixture. Mix until evenly combined for a fragrant base.
- Combine Batter: Alternately add the vegan buttermilk and sifted dry ingredients to the butter mixture, mixing gently until just combined to maintain a light texture.
- Assemble Cake: Pour half the batter into the prepared springform pan. Spread a layer of vegan pistachio cream evenly over the batter. Top with the remaining batter and sprinkle the crumble topping made from processed pistachios and flour mixture.
- Bake: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs but no batter.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare and Add Icing: Whisk together vegan pistachio cream, powdered sugar, and soy milk to create a smooth icing. Drizzle this over the cooled cake for an indulgent finish.
Notes
- Use roasted but unsalted pistachios for a deeper nutty flavor without added salt.
- Sifting flour and leavening agents ensures a lighter and fluffier cake texture.
- Coconut sugar can be substituted for granulated sugar to reduce glycemic impact.
- Silken tofu makes an excellent substitute for vegan Greek-style yogurt in this recipe.
- Ensure vegan butter is at the correct temperature—cold for some steps, room temperature for others—to optimize texture.
- The almond extract is potent; use carefully to avoid overpowering the vanilla flavor.
- Allow the vegan buttermilk mixture to sit for adequate time to activate acidity for proper leavening.
- If you do not have a food processor, finely chop the pistachios and mix sugar manually but the texture will vary.
- Use a skewer to check for cake doneness to prevent overbaking which can dry the cake.
- The icing can be adjusted with more or less soy milk depending on desired consistency.