Print

Vegan Pistachio Coffee Cake

Vegan Pistachio Coffee Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavor of our Vegan Pistachio Coffee Cake, a moist and rich dessert that beautifully complements your favorite warm beverage. With its unique layers of crunchy pistachios, creamy dairy-free filling, and sweet icing, this cake is perfect for everything from casual brunches to celebratory occasions. Whether you’re an experienced baker or a novice in the kitchen, this easy-to-follow recipe guarantees a stunning presentation and a taste that will impress everyone at the table.

Ingredients

Scale
  • 30 g raw shelled pistachios
  • 30 g all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons vegan butter (cold)
  • 240 g all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 160 ml soy milk
  • 2 teaspoons apple cider vinegar
  • 80 g raw shelled pistachios
  • 200 g granulated sugar
  • 90 g vegan butter (room temp)
  • 180 g vegan Greek-style yogurt (room temp)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 150 g vegan pistachio cream spread
  • 50 g vegan pistachio cream spread
  • 60 g powdered sugar (plus extra for dusting)
  • 1 tablespoon soy milk

Instructions

  1. Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
  2. In a bowl, combine the raw shelled pistachios, all-purpose flour, granulated sugar, and cold vegan butter. Use your fingers to crumble the mixture until it resembles coarse crumbs. Set aside.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Create a well in the center of this mixture.
  4. In another bowl, mix together soy milk and apple cider vinegar. Allow it to sit for about five minutes to curdle slightly. Add this mixture to the well in your dry ingredients along with room-temperature vegan butter, granulated sugar, vegan Greek-style yogurt, vanilla extract, and almond extract.
  5. Stir until just combined—do not overmix! Gently fold in the raw shelled pistachios.
  6. Pour half of the batter into your prepared springform pan. Spread half of the vegan pistachio cream on top before adding the remaining batter. Top with crumble mixture evenly across.
  7. Bake in preheated oven for about 55 minutes or until a toothpick comes out clean.
  8. Once baked, allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.
  9. While cooling, mix remaining vegan pistachio cream spread with powdered sugar and soy milk until smooth.
  10. Once cooled completely, drizzle icing over your cake and dust with extra powdered sugar if desired. Slice and enjoy!

Nutrition

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