Name: Vegan Pistachio Coffee Cake Recipe
Prep time: 20 min
Cook time: PT-491240H17M18S
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 30 g (¼ cup) raw shelled pistachios; 30 g (¼ cup) all-purpose flour; 2 tablespoons granulated sugar; 2 tablespoons vegan butter (cold); 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; 50 g (3 ¼ tablespoons) vegan pistachio cream spread; 60 g (½ cup) powdered sugar plus extra for dusting; 1 tablespoon soy milk

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Introduction

This vegan pistachio coffee cake is a delightful treat combining nutty flavors with a tender crumb and a luscious pistachio cream center. Perfect for a cozy morning or afternoon coffee break, it’s both satisfying and dairy-free.

A two-layer cake on a white plate with a crumbly golden-brown topping dusted with powdered sugar. The top layer has a rough, chunky texture with small bits, while the bottom layer is smooth and dense with a light brown color. The cake sits on a piece of white parchment paper, and there is a small bowl with a creamy pale green spread in the background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.
Step 2: Prepare the pistachio crumb topping by adding pistachios, flour, and sugar to a food processor. Pulse until roughly ground. Add cold vegan butter and blitz briefly until the mixture resembles crumble. Set aside.
Step 3: In a bowl, sift together flour, baking powder, baking soda, and sea salt. Mix well and set aside.
Step 4: Make vegan buttermilk by combining soy milk and apple cider vinegar in a jug. Stir and let it sit while you prepare other ingredients.
Step 5: In a food processor or blender, blitz the pistachios and sugar until finely ground to create pistachio sugar.
Step 6: Using a mixer, beat the room temperature vegan butter for about one minute. Add the pistachio sugar and whisk for another two minutes until creamy.
Step 7: Whisk the vegan Greek-style yogurt, vanilla extract, and almond extract into the creamed butter mixture until combined.
Step 8: Alternately add the vegan buttermilk and dry ingredients to the wet mixture in two increments each, gently whisking to combine after every addition. Avoid overmixing.
Step 9: Pour half of the cake batter into the prepared pan. Carefully spoon the pistachio cream spread over the batter and gently smooth it out using an offset spatula without pressing it down. Top with the remaining batter and smooth the surface. Sprinkle the pistachio crumb topping evenly over the cake.
Step 10: Bake the cake for 50 to 60 minutes. Insert a skewer or toothpick into the center; it should come out almost clean with a few crumbs but no wet batter. If needed, bake an additional 5 minutes.
Step 11: Let the cake cool in the pan for 10 minutes before removing the springform and transferring to a wire rack to cool completely.
Step 12: For the optional glaze, whisk together vegan pistachio cream spread, powdered sugar, and soy milk until smooth. Once the cake is fully cooled, dust with powdered sugar and drizzle the glaze over the top.

Tips & Variations

Use skinless pistachios for a brighter green color, though skins are fine as well.
Almond or oat milk can replace soy milk if preferred.
Lemon juice can substitute apple cider vinegar to make vegan buttermilk.
Choose block-style vegan butter (like Violife or Naturli) rather than spreadable margarine for best texture.
If you can’t find vegan pistachio cream spread, use a dairy-free nut butter as an alternative.
Try swapping vegan Greek-style yogurt with vegan sour cream, skyr, or thick coconut yogurt for variation.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Keep it well wrapped or in an airtight container to maintain moisture. Reheat slices gently in a warm oven or enjoy chilled. The pistachio glaze is best added just before serving.

How to Serve

The image shows a single square piece of cake on a white plate with a few crumbs and some powdered sugar scattered around. The cake has two main layers: the bottom layer is a moist, yellowish sponge with a slightly golden brown edge, and above it is a thicker crumbly layer mixed with green bits suggesting pistachios or nuts. The top of the cake is covered with a light green glaze that drips down the sides, and sprinkled with crushed pistachios and a dusting of powdered sugar. A silver fork lies on the right side of the plate and the surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with walnuts or almonds, though this will change the flavor profile and color slightly.

Is it necessary to make the vegan buttermilk?

Using vegan buttermilk (soy milk plus vinegar) helps activate baking soda and gives the cake a tender crumb, but you can skip it. Just be aware the texture might be a bit denser without it.