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Vegan Pistachio Coffee Cake Recipe

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★★★★★

4.6 from 283 reviews

This Vegan Pistachio Coffee Cake is a moist and flavorful treat combining the nutty crunch of ground pistachios with aromatic coffee and warm cardamom spices. Perfect for a cozy breakfast or afternoon snack, this plant-based cake is topped with a crumbly pistachio streusel and finished with an optional delicate glaze for added sweetness and texture. Made without eggs or dairy, it’s an inclusive dessert that delights both vegan and non-vegan palates alike.

Ingredients

Scale

For the Cake Batter:

  • 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

  1. Preheat: Set your oven to 175°C (350°F) and prepare an 8-inch springform pan by lining it with parchment paper and greasing it well to prevent sticking.
  2. Prepare Milk: In a small bowl, combine the almond milk with apple cider vinegar and let this mixture sit aside. This helps create a vegan buttermilk effect which adds tenderness to the cake.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the plain flour, ground pistachios, baking powder, baking soda, salt, and ground cardamom to evenly distribute the leavening agents and spices.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the caster sugar, vegan yogurt, neutral oil, dissolved instant coffee, and vanilla extract. Then add the almond milk and vinegar mixture, combining everything thoroughly.
  5. Combine Batter: Gently fold the wet ingredients into the dry ingredient bowl until just combined. Be careful not to overmix, as this will keep the cake tender and light.
  6. Assemble Cake: Pour the batter evenly into the prepared springform pan, smoothing the top with a spatula.
  7. Make Crumb Topping: In a small bowl, mix plain flour, ground pistachios, brown sugar, and cinnamon. Cut in the cold vegan butter with a pastry cutter or your fingers until the mixture becomes crumbly. Evenly sprinkle the crumble topping over the batter in the pan.
  8. Bake: Place the pan in the oven and bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
  9. Cool Down: Remove the cake from the oven and allow it to cool completely in the pan before removing the sides of the springform pan.
  10. Finishing Touches: If using, mix powdered sugar with plant-based milk to make a glaze, then drizzle it over the cooled cake. Garnish with chopped pistachios for added texture and color.

Notes

  • To ensure your cake stays moist, avoid overmixing the batter once liquid and dry ingredients are combined.
  • For a more intense coffee flavor, you can increase the instant coffee to 1½ tablespoons.
  • If you don’t have vegan yogurt, substitute with an equal amount of unsweetened applesauce or extra almond milk plus a teaspoon of apple cider vinegar.
  • Make sure the vegan butter for the crumble topping is cold to achieve a nice crumbly texture.
  • Allow the cake to cool fully before glazing to prevent the glaze from melting and running off the cake.

Keywords: vegan pistachio coffee cake, vegan coffee cake, pistachio cake, vegan dessert, plant-based cake, cardamom coffee cake

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