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Vegan Pistachio Coffee Cake Recipe

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★★★★★

4.9 from 106 reviews

This Vegan Pistachio Coffee Cake is a moist and flavorful treat featuring a rich pistachio cream layer sandwiched between layers of tender cake, topped with a crunchy pistachio crumb and a optional pistachio icing glaze. Perfect for coffee time or any occasion, it combines the nutty taste of pistachios with a hint of vanilla and almond extracts, all made with plant-based ingredients to keep it vegan-friendly.

Ingredients

Scale

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.
  2. Make the Pistachio Crumb Topping: Place the pistachios, flour, and sugar in a food processor and pulse until they are roughly ground. Add the cold vegan butter and pulse for a few more seconds until the mixture resembles a crumble consistency. Set aside this topping for later.
  3. Mix Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, and sea salt into a large bowl and stir to combine evenly. Set aside.
  4. Make Vegan Buttermilk: In a mixing jug, combine the soy milk with apple cider vinegar and stir. Let it sit briefly to curdle slightly, creating a vegan buttermilk substitute.
  5. Process Nuts and Sugar: Add the raw shelled pistachios and granulated sugar to a food processor or blender. Blitz until the pistachios and sugar are finely ground, creating a pistachio sugar mixture.
  6. Cream Butter and Pistachio Sugar: Using a stand or handheld mixer, beat the room temperature vegan butter for about one minute until smooth. Add the pistachio sugar mixture and continue whisking for an additional two minutes until well combined and slightly fluffy.
  7. Add Wet Ingredients: Whisk the vegan Greek-style yogurt, vanilla extract, and almond extract into the creamed butter and pistachio sugar mixture until smooth.
  8. Combine Batter: Alternately add the vegan buttermilk and the dry ingredient mix into the wet ingredients in two increments each. Gently whisk to combine each addition, being careful not to overmix the batter to maintain tender texture.
  9. Assemble the Cake: Pour half of the cake batter into the prepared springform pan and spread evenly. Spoon the vegan pistachio cream spread over the batter and use an offset spatula to smooth it into an even layer without pressing it into the batter. Add the remaining batter on top and smooth the surface. Finally, evenly sprinkle the reserved pistachio crumb topping on the surface.
  10. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a skewer or toothpick into the center of the cake; it should come out almost clean with just a few moist crumbs. If wet batter clings (not the pistachio cream), bake for an additional 5 minutes or until done.
  11. Cool: Allow the cake to cool in the pan for 10 minutes, then carefully remove the springform sides and transfer the cake to a wire rack to cool completely.
  12. Prepare Pistachio Icing (Optional): Whisk together the pistachio cream spread, powdered sugar, and soy milk until smooth and drizzleable. Once the cake has completely cooled, lightly dust with powdered sugar and drizzle the pistachio glaze over the top for added sweetness and decoration.

Notes

  • Skinless pistachios provide a more vibrant green color, but pistachios with skins will also work well in this recipe.
  • You can substitute soy milk with almond milk or oat milk if preferred.
  • If you don’t have apple cider vinegar, lemon juice is an effective alternative to create vegan buttermilk.
  • Use block-style vegan butter such as Violife or Naturli. Avoid spreadable margarine to ensure proper texture.
  • Vegan Greek-style yogurt can be replaced with vegan sour cream, vegan skyr, or very thick coconut yogurt for similar consistency.
  • If vegan pistachio cream spread is unavailable, you can substitute with another dairy-free nut butter although it may alter flavor slightly.

Keywords: vegan pistachio coffee cake, vegan cake, pistachio cake, vegan dessert, dairy-free cake, plant-based dessert

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