Print

Vegan Pistachio Coffee Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 20 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. 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.

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