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Vegan Pistachio Coffee Cake Recipe

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4.2 from 5 reviews

This Vegan Pistachio Coffee Cake is a delightful, moist cake bursting with the rich, nutty flavor of pistachios. Topped with a crumbly pistachio streusel and a luscious pistachio cream spread center, it’s perfect for a cozy brunch or afternoon tea. The cake is dairy-free and egg-free, using vegan butter, soy milk, and vegan yogurt to achieve a tender crumb. Finished with a delicate glaze drizzle and a dusting of powdered sugar, this cake combines texture and flavor for an indulgent yet plant-based treat.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Pistachio Crumb Topping

  • 30 g raw shelled pistachios
  • 30 g all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons vegan butter (cold)

Cake Batter

  • 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 temperature
  • 180 g vegan Greek-style yogurt
  • 2 teaspoons vanilla bean paste

Assembly and Glaze

  • 150 g vegan pistachio cream spread
  • 50 g vegan pistachio cream spread (for glaze)
  • 60 g powdered sugar (plus extra for dusting)
  • 1 tablespoon soy milk

Instructions

  1. Prepare: 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 to prevent sticking.
  2. Make the Pistachio Crumb Topping: Add the 30 g pistachios, 30 g flour, and 2 tablespoons sugar into a food processor and pulse until roughly ground. Add 2 tablespoons of cold vegan butter and pulse for a few more seconds until the mixture resembles coarse crumbs. Set aside.
  3. Mix Dry Ingredients: Sift together 240 g all-purpose flour, 2 ¼ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon sea salt in a bowl. Stir to combine and set aside.
  4. Make Vegan Buttermilk: In a mixing jug, combine 160 ml soy milk and 2 teaspoons apple cider vinegar. Stir and let it sit for a few minutes to curdle slightly, creating vegan buttermilk.
  5. Blend Nuts and Sugar: Add 80 g pistachios and 200 g granulated sugar to a food processor or blender. Blitz until finely ground to make a pistachio sugar mixture.
  6. Cream Butter and Pistachio Sugar: Using a hand or stand mixer, beat 90 g room temperature vegan butter for about 1 minute until smooth. Add the pistachio sugar and whisk for an additional 2 minutes until fluffy and well combined.
  7. Combine Wet Ingredients: Whisk in 180 g vegan Greek-style yogurt and 2 teaspoons vanilla bean paste into the creamed butter mixture until smooth.
  8. Make the Batter: Alternately add the vegan buttermilk and the dry ingredients to the wet mixture in two increments each. Gently whisk after each addition, taking care not to overmix to maintain a tender crumb.
  9. Assemble the Cake: Pour half of the batter into the prepared springform pan, smoothing it evenly. Carefully spoon 150 g vegan pistachio cream spread on top in an even layer, using an offset spatula to gently spread without pressing into the batter. Top with the remaining batter, smoothing the surface. Sprinkle the pistachio crumb topping evenly over the cake.
  10. Bake: Place the cake in the preheated oven and bake for 50 to 60 minutes. To check doneness, insert a skewer or toothpick into the center; it should come out almost clean with just a few crumbs. If wet batter appears, continue baking in 5-minute increments until done.
  11. Cool: Allow the cake to cool in the pan for 10 minutes, then carefully remove the springform ring and transfer the cake to a wire rack to cool completely.
  12. Make the Glaze: In a small bowl, whisk together 50 g vegan pistachio cream spread, 60 g powdered sugar, and 1 tablespoon soy milk until smooth and pourable.
  13. Finish: Once the cake is fully cooled, dust it lightly with powdered sugar and drizzle the pistachio glaze over the top. Serve and enjoy!

Notes

  • Ensure all vegan ingredients are at room temperature for easier mixing and better texture.
  • Do not overmix the batter to prevent a dense cake; mix just until ingredients are combined.
  • Parchment lining and a springform pan are essential for easy removal and clean edges.
  • Check the cake a few minutes before the minimum bake time as ovens vary.
  • For an extra pistachio flavor, toast the pistachios lightly before grinding.
  • Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This cake pairs beautifully with coffee or vegan milk tea.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

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