Vegan Pistachio Coffee Cake Recipe
If you love a dessert that finds that magical middle ground between nutty, sweet, and luxuriously moist, this Vegan Pistachio Coffee Cake will be your new favorite treat. Every bite is studded with the vibrant flavor of pistachios and a perfectly tender crumb, all tied together with a luscious pistachio cream swirl and crumbly topping. It’s indulgent yet comforting, and you absolutely won’t miss the eggs or dairy. Whether you’re baking for brunch, a special occasion, or just because you need a little pick-me-up, this Vegan Pistachio Coffee Cake is guaranteed to delight both vegans and anyone who appreciates great cake.
Ingredients You’ll Need
Incredible cake doesn’t require anything fancy, just thoughtfully-chosen staples and, of course, plenty of pistachios. Each ingredient here serves a key role in creating flavor, richness, or structure, making every slice sing.
- Raw shelled pistachios (30 g + 80 g): The star of the show, they bring color, texture, and a deeply nutty flavor.
- All-purpose flour (30 g + 240 g): Provides structure for both the crumb topping and the moist cake crumb itself.
- Granulated sugar (2 tbsp + 200 g): Sweetens both the topping and the cake batter, enhancing all the other flavors.
- Vegan butter (2 tbsp cold + 90 g room temp): Adds richness; cold for the crunchy crumb, soft for a dreamy cake base.
- Baking powder (2¼ tsp): Helps the cake rise to fluffy perfection.
- Baking soda (¼ tsp): Teams up with the vinegar to give extra lift and tenderness.
- Sea salt (¼ tsp): Just enough to make all the flavors pop.
- Soy milk (160 ml): The vegan liquid base for moisture, later turned into buttermilk for softness.
- Apple cider vinegar (2 tsp): Reacts with baking soda for a light crumb and subtle tang.
- Vegan Greek-style yogurt (180 g): Adds richness and trademark coffee cake tenderness, with a bit of tang.
- Vanilla extract (2 tsp): Essential for warmth and classic cake aroma.
- Almond extract (¼ tsp): Boosts the pistachio flavor, making it truly shine.
- Vegan pistachio cream spread (150 g for filling + 50 g for glaze): The dreamy filling and luscious glaze—don’t skip it!
- Powdered sugar (60 g + for dusting): Sweetens the glaze and gives that elegant bakery finish.
- Soy milk (1 tbsp for glaze): Helps achieve a pourable glaze consistency.
How to Make Vegan Pistachio Coffee Cake
Step 1: Prepare Your Pan and Preheat
Get started by preheating your oven to 160°C/320°F for fan-forced or 180°C/356°F for conventional settings. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper. This ensures a drama-free cake release and perfectly crisp edges!
Step 2: Make the Pistachio Crumb Topping
In a food processor, blend together 30 grams of pistachios, 30 grams of flour, and 2 tablespoons of sugar until the nuts are roughly ground. Add the 2 tablespoons of cold vegan butter, pulsing until the mixture is crumbly like wet sand. Set this glorious pistachio rubble aside—it’s going to be your cake’s golden crown.
Step 3: Mix the Dry Ingredients
In a large bowl, sift together 240 grams of flour, baking powder, baking soda, and sea salt. Stir to combine evenly, whisking out any sneaky lumps. This step ensures a perfectly light and even crumb in your finished cake.
Step 4: Make Vegan Buttermilk
In a small measuring jug, pour in the soy milk and then stir in the apple cider vinegar. Let it sit for a few minutes while you prepare the remaining ingredients. The mixture will thicken slightly, mimicking classic buttermilk’s magic!
Step 5: Blitz Pistachios and Sugar
Pop 80 grams of shelled pistachios and 200 grams of granulated sugar into a food processor or blender. Blitz until the mixture is finely ground, resembling sandy green sugar. This infuses every bite of cake with fragrant pistachio flavor!
Step 6: Cream the Butter and Pistachio Sugar
Using a hand mixer or stand mixer, beat together 90 grams of room temperature vegan butter for about a minute until soft and fluffy. Add in the pistachio-sugar mixture and whip for another 2 minutes, until everything is pale and light.
Step 7: Mix in Wet Ingredients
Now add the room-temperature vegan yogurt, vanilla extract, and almond extract to your creamy butter base. Whisk everything together until just combined—the aroma at this stage is simply irresistible!
Step 8: Combine Wet and Dry Ingredients
Time to build your cake! Alternate adding the dry ingredients and vegan buttermilk to the wet mixture in two batches. Gently whisk after each addition—no overmixing! You want a fluffy, tender crumb, not a dense one.
Step 9: Assemble the Cake
Pour half of your beautiful batter into the prepared cake pan. Dollop the pistachio cream spread (the 150 grams from the filling) over the surface and use an offset spatula to nudge it into an even layer—careful not to press it into the batter below. Add the remaining cake batter, smooth the top, and shower it with your reserved pistachio crumb topping.
Step 10: Bake to Perfection
Slide the pan into your preheated oven and bake for 50 to 60 minutes. To test for doneness, insert a toothpick into the center—it should emerge mostly clean, with just a few moist crumbs. If it comes out with wet batter (ignore smudges of cream filling), bake for five more minutes and check again.
Step 11: Cool the Cake
Let your glorious Vegan Pistachio Coffee Cake chill in the pan for 10 minutes before gently releasing it onto a wire rack. This little rest allows it to firm up and makes slicing clean and easy once completely cooled.
Step 12: Glaze and Finish
Whisk together 50 grams of vegan pistachio cream, 60 grams of powdered sugar, and 1 tablespoon soy milk until smooth and pourable. Once your cake is completely cooled, dust the top with powdered sugar and give it a generous drizzle of pistachio glaze. Stand back and admire your masterpiece!
How to Serve Vegan Pistachio Coffee Cake
Garnishes
Elevate your Vegan Pistachio Coffee Cake with a flurry of chopped pistachios over the glaze, a final dusting of powdered sugar, or even a handful of edible dried rose petals for a hint of color and flair. Each touch turns it from a simple coffee cake into a bakery-worthy centerpiece.
Side Dishes
This cake shines with a hot cup of coffee or strong black tea, but it also pairs beautifully with creamy plant-based lattes, chai, or a glass of oat milk. If you want to keep the celebration going, serve slices alongside a fresh fruit salad for a light counterpoint.
Creative Ways to Present
Transform your Vegan Pistachio Coffee Cake into a showstopper by cutting it into delicate wedges, presenting it on a vintage cake stand, or serving it warm with a scoop of vegan vanilla ice cream. Mini individually-baked cakes using muffin tins are adorable for brunches or gifting, too!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Pistachio Coffee Cake covered at room temperature for up to two days, or in the fridge for up to five days. Store it in an airtight container to preserve moisture, and if you’re making it ahead, glaze just before serving for the freshest look.
Freezing
This cake freezes like a dream! Simply wrap slices or the whole cooled cake tightly in plastic wrap, then foil, and pop in the freezer for up to two months. Thaw overnight in the fridge before enjoying; add the glaze after thawing for the neatest finish.
Reheating
If you love a warm, just-baked feel, microwave individual slices for about 10-15 seconds. For the entire cake, warm it in a low oven (about 150°C/300°F) for 10 minutes. Top with fresh glaze and a sprinkle of pistachios before serving.
FAQs
Can I use another plant-based milk instead of soy?
Absolutely! Almond milk, oat milk, or cashew milk will all work well in this Vegan Pistachio Coffee Cake. Just keep in mind that each milk lends its own subtle flavor and thickness.
What’s the best substitute for vegan pistachio cream spread?
If you can’t find vegan pistachio cream, try using a thick almond or cashew butter whipped with a touch of maple syrup and a drop of almond extract as a delicious alternative.
Do I need to use a springform pan?
A springform pan makes removing your Vegan Pistachio Coffee Cake much easier, but you can also use a regular round cake tin. Just be sure to line the bottom and sides with parchment for a smooth release.
How do I keep my cake from getting too dense?
Don’t overmix the batter once the dry ingredients go in, and be careful to measure your flour properly. Sifting helps, too! These steps will ensure your Vegan Pistachio Coffee Cake stays light and tender.
Can I make this recipe gluten-free?
You can swap in a good quality gluten-free all-purpose flour blend in place of regular flour. The cake may be slightly less tender, but the flavors and presentation will still wow everyone.
Final Thoughts
Don’t wait for a special occasion—go ahead and treat yourself to a slice (or two) of Vegan Pistachio Coffee Cake. Every bite is proof that indulgence and plant-based baking can be utterly irresistible. Give it a try, and you might just discover your new favorite homemade cake!
Print
Vegan Pistachio Coffee Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 1 7.5 or 8-inch cake 1x
- Diet: Vegetarian
Description
Indulge in the rich, nutty flavors of this Vegan Pistachio Coffee Cake. A moist and tender crumb cake filled with layers of pistachio cream spread and topped with a buttery pistachio crumble. Perfect for a special breakfast treat or dessert!
Ingredients
Pistachio Crumb Topping:
- 30 g raw shelled pistachios (*note 1)
- 30 g all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons vegan butter (cold)
Cake:
- 240 g all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 160 ml soy milk (*note 2)
- 2 teaspoons apple cider vinegar (*note 3)
- 80 g raw shelled pistachios (*note 1)
- 200 g granulated sugar
- 90 g vegan butter (room temp *note 4)
- 180 g vegan Greek-style yogurt (room temp *note 5)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 150 g vegan pistachio cream spread (*note 6)
- 50 g vegan pistachio cream spread (*note 6)
- 60 g powdered sugar (plus extra for dusting)
- 1 tablespoon soy milk (*note 2)
Instructions
- Prepare: Preheat your oven. Line cake pan with parchment paper.
- Pistachio Crumb Topping: Process pistachios, flour, sugar. Add butter and blend until crumbly. Set aside.
- Cake: Sift dry ingredients. Make vegan buttermilk. Blend pistachios and sugar. Cream butter and sugar. Combine wet ingredients. Make batter.
- Assemble: Layer batter, pistachio spread, batter, and crumble on top.
- Bake: Bake until a skewer comes out clean. Cool on a wire rack.
- Make the glaze: Whisk glaze ingredients and drizzle over cooled cake.
Notes
- *Note 1: Divided usage of pistachios for crumb topping and cake
- *Note 2: Divided usage of soy milk for buttermilk and glaze
- *Note 3: Apple cider vinegar used to make vegan buttermilk
- *Note 4: Room temperature butter for creaming
- *Note 5: Room temperature yogurt for batter
- *Note 6: Divided usage of pistachio cream spread for cake filling and topping
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Vegan, Pistachio, Coffee Cake, Dessert, Vegan Dessert, Pistachio Cake
