Name: Delicious Vegan Pistachio Coffee Cake Recipe for You
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 30 g Raw Shelled Pistachios (plus an additional 80 g for blending); 240 g All-Purpose Flour (sifted); 200 g Granulated Sugar; 2 tablespoons Cold Vegan Butter; 2.25 teaspoons Baking Powder; 0.25 teaspoon Baking Soda; 0.25 teaspoon Sea Salt; 160 ml Soy Milk; 2 teaspoons Apple Cider Vinegar; 90 g Room Temperature Vegan Butter; 180 g Room Temperature Vegan Greek-Style Yogurt; 2 teaspoons Vanilla Extract; 0.25 teaspoon Almond Extract; 150 g Vegan Pistachio Cream Spread (for the filling); 50 g Vegan Pistachio Cream Spread (for drizzling); 60 g Powdered Sugar; 1 tablespoon Soy Milk

Vegan Pistachio Coffee Cake is the perfect blend of nutty flavors and sweetness, making it an ideal treat for any time of day. This delightful dessert combines the rich taste of pistachios with the comforting sweetness of vanilla and almond extracts. Whether you are hosting a brunch or simply indulging in a quiet afternoon treat, this cake is sure to satisfy your sweet cravings. It not only boasts a beautiful presentation but also offers a moist texture that will have everyone asking for seconds.

Why You’ll Love This Vegan Pistachio Coffee Cake

This plant-based pistachio coffee cake is a wonderful choice for several reasons. First, it is completely dairy-free and eggless, making it suitable for vegans and those with dietary restrictions. Second, the use of pistachios adds a unique flavor and crunch that elevates the typical coffee cake. Third, it is a moist vegan pistachio cake that remains tender even after a couple of days. Additionally, with only simple ingredients, it’s easy to whip up. Whether you’re looking for an easy vegan coffee cake recipe or a stunning centerpiece for your dessert table, this cake checks all the boxes! You’ll also appreciate that it’s a healthy vegan pistachio cake option, allowing you to indulge with fewer regrets.

Ingredients for Vegan Pistachio Coffee Cake

Gather these items:

30 g Raw Shelled Pistachios (plus an additional 80 g for blending)
240 g All-Purpose Flour (sifted)
200 g Granulated Sugar
2 tablespoons Cold Vegan Butter
2.25 teaspoons Baking Powder
0.25 teaspoon Baking Soda
0.25 teaspoon Sea Salt
160 ml Soy Milk
2 teaspoons Apple Cider Vinegar
90 g Room Temperature Vegan Butter
180 g Room Temperature Vegan Greek-Style Yogurt
2 teaspoons Vanilla Extract
0.25 teaspoon Almond Extract
150 g Vegan Pistachio Cream Spread (for the filling)
50 g Vegan Pistachio Cream Spread (for drizzling)
60 g Powdered Sugar
1 tablespoon Soy Milk

How to Make Vegan Pistachio Coffee Cake Step-by-Step

Step 1: Preheat the oven to fan-forced 160°C or conventional 180°C. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
Step 2: Blend the pistachios, flour, and sugar in a food processor until roughly ground. Add the cold vegan butter and pulse briefly until resembling a crumble.
Step 3: Sift the all-purpose flour, baking powder, baking soda, and sea salt into a large mixing bowl.
Step 4: Combine the soy milk and apple cider vinegar in a jug. Stir and let sit for a few minutes.
Step 5: Process the remaining pistachios with the granulated sugar in the food processor until finely ground.
Step 6: Beat the room temperature vegan butter in a large bowl for one minute until light and fluffy. Gradually add the pistachio-sugar mixture and beat for an additional 2 minutes.
Step 7: Mix in the yogurt, vanilla extract, and almond extract until fully combined.
Step 8: Alternate adding the vegan buttermilk and the sifted dry ingredients to the wet mixture. Whisk until just combined.
Step 9: Layer half of the batter into your prepared cake pan. Spoon the vegan pistachio cream spread on top.
Step 10: Cover with the remaining batter and sprinkle the pistachio crumble topping evenly.
Step 11: Bake the cake for 50–60 minutes, checking doneness by inserting a skewer into the center.
Step 12: Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 13: Whisk together the vegan pistachio cream, powdered sugar, and soy milk until achieving a smooth consistency.
Step 14: Dust the top of the cooled cake with powdered sugar and drizzle the icing generously.

Delicious Vegan Pistachio Coffee Cake Recipe for You - Vegan Pistachio Coffee Cake - main visual representation

Pro Tips for the Perfect Vegan Pistachio Coffee Cake

Keep these in mind:

Use fresh pistachios for the best flavor.
Make sure to sift your flour for a lighter texture.
Don’t overmix the batter to keep the cake fluffy.
Check for doneness by inserting a toothpick; it should come out clean.
This cake can also be made gluten-free by substituting with a gluten-free all-purpose flour blend.

Best Ways to Serve Vegan Pistachio Coffee Cake

Serve slices of this nut-free coffee cake with pistachios alongside a cup of freshly brewed coffee or tea. It pairs beautifully with a dollop of coconut whipped cream or a scoop of dairy-free ice cream. For a delightful breakfast option, enjoy it warm with a spread of vegan butter. You can also garnish it with additional chopped pistachios for an extra crunch.

How to Store and Reheat Vegan Pistachio Coffee Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, wrap it tightly and refrigerate for up to a week. To reheat, simply warm slices in the microwave for about 10-15 seconds or enjoy it cold. This cake is perfect for meal prep, making it easy to have a delicious treat ready at any time!

Frequently Asked Questions About Vegan Pistachio Coffee Cake

What’s the secret to perfect Vegan Pistachio Coffee Cake?

The secret lies in the quality of your ingredients, especially the pistachios. Using fresh, high-quality nuts enhances the flavor significantly. Additionally, ensuring your vegan butter and yogurt are at room temperature helps create a fluffier batter. Follow the steps carefully, and you’ll have a delightful cake.

Can I make Vegan Pistachio Coffee Cake ahead of time?

Absolutely! This cake can be made a day in advance. Just store it properly to keep it moist. It’s actually ideal for making ahead, as the flavors deepen overnight, making it even tastier!

How do I avoid common mistakes with Vegan Pistachio Coffee Cake?

Avoid overmixing the batter, which can lead to a dense cake. Also, measure your flour correctly to prevent a dry texture. Ensure your baking powder is fresh for the best rise, and always check for doneness with a skewer to avoid underbaking.

Variations of Vegan Pistachio Coffee Cake You Can Try

There are many ways to customize this delightful cake. Consider adding spices like cinnamon or cardamom for a warm flavor. For a citrus twist, incorporate lemon or orange zest into the batter. You can also create a chocolate version by swirling in some cocoa powder. For a gluten-free option, swap out regular flour for a gluten-free blend, and you’ll still enjoy a moist vegan pistachio cake!

For more delicious recipes, check out our easy vegan coffee cake recipe or learn about healthy vegan options. If you’re interested in baking tips, visit our baking guide for more insights.