Name: Vegan Pistachio Coffee Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 200g plain flour; 100g ground pistachios; 1½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tsp ground cardamom; 200g caster sugar; 240ml almond milk; 1 tbsp apple cider vinegar; 80g vegan yogurt; 60ml neutral oil; 1 tsp vanilla extract; 1 tbsp instant coffee (dissolved in 1 tbsp hot water); 60g plain flour; 50g ground pistachios; 50g brown sugar; ½ tsp cinnamon; 50g vegan butter (cold); 60g powdered sugar; 1 tbsp plant-based milk; 1 tbsp chopped pistachios for garnish

Jump to Recipe

Introduction

This Vegan Pistachio Coffee Cake is a delightful blend of nutty pistachios and rich coffee flavors. Perfect for breakfast or an afternoon treat, it’s moist, fragrant, and topped with a crunchy crumb. Made without any animal products, it’s a delicious option for everyone to enjoy.

A thick piece of crumb cake sits on a white plate with a rough edge, showing two distinct layers: a moist, light greenish-brown cake base with a soft texture, and a thick, gooey pale green topping that drips down the side. The top layer is covered with a crumbly, darker green streusel sprinkled with powdered sugar. A metal fork is inserted into the crumbly topping, pressing into the cake. The background shows a kitchen setting with soft focus, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g plain flour
100g ground pistachios
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cardamom
200g caster sugar
240ml almond milk
1 tbsp apple cider vinegar
80g vegan yogurt
60ml neutral oil
1 tsp vanilla extract
1 tbsp instant coffee (dissolved in 1 tbsp hot water)

For the Crumb Topping:

60g plain flour
50g ground pistachios
50g brown sugar
½ tsp cinnamon
50g vegan butter (cold)

Optional Glaze:

60g powdered sugar
1 tbsp plant-based milk
1 tbsp chopped pistachios for garnish

Instructions

Step 1: Preheat the oven to 175°C (350°F). Line and grease an 8-inch springform pan to prepare for baking.
Step 2: In a small bowl, mix the almond milk with apple cider vinegar and set aside to curdle slightly.
Step 3: In a large bowl, combine the plain flour, ground pistachios, baking powder, baking soda, salt, and ground cardamom. Stir well to mix.
Step 4: In another bowl, whisk together the caster sugar, vegan yogurt, neutral oil, dissolved instant coffee, and vanilla extract. Add the almond milk mixture and combine thoroughly.
Step 5: Gently fold the wet ingredients into the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
Step 6: Pour the batter into the prepared springform pan and smooth the top evenly.
Step 7: To make the crumb topping, mix together the plain flour, ground pistachios, brown sugar, and cinnamon. Cut in the cold vegan butter using your fingers or a pastry cutter until the mixture is crumbly.
Step 8: Sprinkle the crumb topping evenly over the batter in the pan.
Step 9: Bake for 45 to 50 minutes until a skewer inserted into the center comes out clean.
Step 10: Allow the cake to cool completely in the pan before removing the sides.
Step 11: For the optional glaze, whisk powdered sugar with plant-based milk until smooth. Drizzle over the cooled cake and garnish with chopped pistachios, if desired.

Tips & Variations

Use freshly ground pistachios for the best flavor and texture in both batter and topping.
If you prefer a stronger coffee taste, increase the instant coffee to 1½ tablespoons.
Try swapping almond milk for oat or soy milk based on your preference.
For added texture, fold in 50g chopped pistachios into the batter before baking.
To make the cake gluten-free, substitute plain flour with a gluten-free blend that includes xanthan gum.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. When ready to serve, allow the cake to come to room temperature or warm slightly in the oven. The crumb topping is best enjoyed fresh but will stay tasty refrigerated.

How to Serve

A half-eaten muffin sits on a white plate with a white marbled texture surface underneath. The muffin has one thick layer of soft, crumbly light green cake with small darker green flecks inside. On top, there is a layer of small green seeds and a sprinkle of light yellow crumb pieces. A creamy pale beige sauce drips down the center of the muffin, pooling slightly on the plate. The whole muffin is dusted with white powdered sugar. In the background, there is an out-of-focus white bowl and other muffins on a white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute almond milk with any plant-based or dairy milk you prefer. Just keep the quantity the same.

Is it necessary to use instant coffee dissolved in water?

Dissolving instant coffee in hot water ensures it blends smoothly into the batter without graininess, but you can also use brewed strong coffee if preferred.