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Vegan Pistachio Coffee Cake

Vegan Pistachio Coffee Cake: Moist, Indulgent Perfection

This Vegan Pistachio Coffee Cake is a delightful dessert made with rich pistachio flavor, perfect for brunch or coffee breaks.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Raw Shelled Pistachios Feel free to substitute with chopped almonds or hazelnuts.
  • 2 cups All-Purpose Flour For gluten-free, use a suitable flour blend.
  • 1 cup Granulated Sugar Consider alternatives like coconut sugar or agave.
  • 1/2 cup Vegan Butter Substitute with coconut oil if desired.
  • 1 cup Soy Milk Almond or oat milk can be used as an alternative.
  • 1 tbsp Apple Cider Vinegar No substitution recommended, crucial for moisture.
  • 1/2 cup Vegan Greek-Style Yogurt Any non-dairy yogurt can work as a substitute.
  • 1 tbsp Baking Powder Check expiration dates for best results.
  • 1/2 tsp Baking Soda Check expiration dates for best results.
  • 1 tsp Vanilla Extract Using pure vanilla is highly recommended.
  • 1/2 tsp Almond Extract Optional, adds depth to the flavor.
  • 1 cup Powdered Sugar Feel free to substitute with your choice of powdered sweetener.
For the Glaze
  • 1/4 cup Pistachio Cream Enhances the pistachio flavor.
  • 1 cup Powdered Sugar You can choose a powdered sweetener as a substitute.
  • 2 tbsp Soy Milk Almond milk can be used if preferred.

Equipment

  • oven
  • food processor
  • mixing bowl
  • Wire Rack

Method
 

Preparation Steps
  1. Preheat your oven to 160°C (320°F) for a fan oven or 180°C (356°F) for a conventional oven.
  2. Combine raw shelled pistachios, all-purpose flour, and granulated sugar in a food processor. Pulse until finely ground.
  3. Add cold vegan butter and pulse again until the mixture resembles coarse crumbs.
  4. Sift together all-purpose flour, baking powder, baking soda, and a pinch of salt into a medium bowl.
  5. In a small bowl, combine soy milk with apple cider vinegar. Stir and let sit for 5-10 minutes.
  6. Grind pistachios with sugar until fine to create a pistachio sugar mix.
  7. Beat the cold vegan butter until fluffy, then gradually add the pistachio sugar mix.
  8. Gently stir in the vegan yogurt, vanilla extract, and optional almond extract.
  9. Gradually add the dry ingredients to the wet mixture, alternating with the prepared vegan buttermilk.
  10. Pour half of the batter into a prepared baking pan. Spread pistachio cream over this layer.
  11. Layer the remaining batter on top, hiding the filling.
  12. Sprinkle the reserved crumb topping evenly over the batter.
  13. Bake for 50-60 minutes until a toothpick comes out clean.
  14. Cool in the pan for 10 minutes, then transfer to a wire rack.
  15. Whisk together pistachio cream, powdered sugar, and soy milk for the glaze; drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 180mgPotassium: 200mgFiber: 2gSugar: 18gCalcium: 5mgIron: 6mg

Notes

Let the cake sit overnight for improved flavors. Check baking time around the 50-minute mark.

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