Description
Delicious Vegan Pistachio Coffee Cake for Your Sweet Cravings
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Sift the all-purpose flour, baking powder, baking soda, and sea salt into a large mixing bowl.
- Combine the soy milk and apple cider vinegar in a jug. Stir and let sit for a few minutes.
- Process the remaining pistachios with the granulated sugar in the food processor until finely ground.
- 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.
- Mix in the yogurt, vanilla extract, and almond extract until fully combined.
- Alternate adding the vegan buttermilk and the sifted dry ingredients to the wet mixture. Whisk until just combined.
- Layer half of the batter into your prepared cake pan. Spoon the vegan pistachio cream spread on top.
- Cover with the remaining batter and sprinkle the pistachio crumble topping evenly.
- Bake the cake for 50–60 minutes, checking doneness by inserting a skewer into the center.
- Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Whisk together the vegan pistachio cream, powdered sugar, and soy milk until achieving a smooth consistency.
- Dust the top of the cooled cake with powdered sugar and drizzle the icing generously.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Vegan Pistachio Coffee Cake