Vegan Pistachio Coffee Cake Recipe

Get ready to fall in love with the Vegan Pistachio Coffee Cake: a lush, nutty dessert that’s bursting with flavor, dressed with a crumbly pistachio topping, and rippled with layers of creamy pistachio spread. Whether you’re craving a cozy treat for an afternoon pick-me-up or planning a show-stopping brunch centerpiece, this cake’s tender crumb and sophisticated flavor will have everyone asking for seconds.

Ingredients You’ll Need

You’ll be amazed at how simple and essential each element of this Vegan Pistachio Coffee Cake is. Every ingredient has a clear purpose, from building a plush, moist cake, to layering in that signature pistachio flavor and texture. Here’s how each one plays its part:

• Raw Shelled Pistachios: Give the cake a distinctive nutty richness and beautiful, natural green speckles.
• All-Purpose Flour: The sturdy yet tender backbone for both crumb topping and cake itself.
• Granulated Sugar: Sweetens the batter and crumb topping while letting the pistachios shine.
• Vegan Butter: Used cold for the crumble and room temperature for the cake, lending richness and a classic coffee cake texture.
• Baking Powder & Baking Soda: Create a lofty, light crumb without any eggs.
• Sea Salt: Balances sweetness and heightens the pistachio’s complex flavor.
• Soy Milk: Provides moisture and, combined with vinegar, acts as a plant-based buttermilk.
• Apple Cider Vinegar: Transforms soy milk into tangy vegan buttermilk for an extra tender cake.
• Vegan Greek-Style Yogurt: Adds luxurious moisture, structure, and subtle tang.
• Vanilla Extract: Rounds out flavors and accentuates the pistachio notes.
• Almond Extract: A tiny amount for that “what is that delicious flavor?” lift.
• Vegan Pistachio Cream Spread: Swirled right into the cake and in the glaze for undeniable pistachio flavor.
• Powdered Sugar: Sweetens the glaze and is dusted over the top for a beautiful finish.

How to Make Vegan Pistachio Coffee Cake

Step 1: Preheat and Prepare Your Pan

First up, switch your oven to 160°C/320°F (fan-forced) or 180°C/356°F (conventional). Line a 7.5 or 8-inch springform cake pan with parchment paper, making sure both the base and sides are tucked in neatly. This will guarantee your Vegan Pistachio Coffee Cake slips out perfectly while keeping those gorgeous layers intact.

Step 2: Blitz the Pistachio Crumb Topping

Add pistachios, flour, and a touch of sugar to your food processor, blitzing just until they’re roughly ground—think rustic, not powdery. Next, add cold vegan butter and pulse a few more times until everything comes together in a soft, slightly chunky crumble. Pop the bowl in the fridge while you prep the rest; keeping it cold will make for extra-crispy crumbs!

Step 3: Mix the Dry Ingredients

In a mixing bowl, sift together the flour, baking powder, baking soda, and sea salt. Give it all a quick whisk to ensure every spoonful of the Vegan Pistachio Coffee Cake will rise evenly and taste perfectly balanced.

Step 4: Make Vegan Buttermilk

Pour your soy milk into a jug, stir in the apple cider vinegar, and let it rest for about 2 minutes. It’ll curdle slightly—don’t worry, that’s good! This mixture adds beautiful tenderness and bounce to the cake.

Step 5: Blend Pistachios and Sugar

Back to your trusty food processor or blender: combine pistachios and granulated sugar. Blitz them until finely ground, almost like a fresh pistachio flour. This step infuses every bite with concentrated nutty sweetness.

Step 6: Cream the Vegan Butter and Sugar

In a large bowl, use a mixer to whip the softened vegan butter until creamy, about one minute. Add in your pistachio-sugar blend and beat for two more minutes. This creates an aerated, fluffy base—absolutely vital for a light, bakery-style Vegan Pistachio Coffee Cake.

Step 7: Add Yogurt and Extracts

Now whisk in the vegan Greek-style yogurt, vanilla extract, and almond extract. The mixture will look silky and lightly green, smelling absolutely heavenly at this stage!

Step 8: Bring Together Wet and Dry Ingredients

Working in two batches, alternate adding your vegan buttermilk and the dry flour mixture to the creamed wet mix. Gently whisk after each addition. Stir just until everything is incorporated; overmixing will make the cake dense rather than deliciously light.

Step 9: Assemble the Layers

Spoon half of the batter into your prepared pan and smooth it out. Carefully dollop the vegan pistachio cream spread on top, using an offset spatula to gently smooth it into a lush, even layer—avoid pushing it into the batter below. Top with the remaining cake batter and level the surface. Finish by scattering the pistachio crumb topping right up to the edges.

Step 10: Bake to Perfection

Bake the cake for 50–60 minutes. To test doneness, slide a skewer into the center; it should emerge mostly clean with only a few cake crumbs. If the skewer picks up any raw batter (not the creamy pistachio filling), bake for another 5 minutes and check again.

Step 11: Cool and Glaze

Let the cake rest in its pan for 10 minutes. Gently release the springform and transfer the cake to a wire rack to cool completely. While you’re waiting, whip together the glaze—vegan pistachio cream, powdered sugar, and a splash of soy milk until smooth. Once the cake is cool, dust with extra powdered sugar and drizzle over that gorgeous pistachio glaze.

How to Serve Vegan Pistachio Coffee Cake

Garnishes

A sprinkle of chopped pistachios, a dusting of powdered sugar, or an extra swirl of pistachio cream on top make the Vegan Pistachio Coffee Cake look inviting and bakery-worthy. For even more wow factor, add edible flowers or a pinch of lemon zest just before serving.

Side Dishes

Pair a generous slice with a creamy oat latte, matcha, or hot brewed tea. For brunch, set alongside fresh berries or a vegan coconut yogurt parfait to complement the rich, nutty cake.

Creative Ways to Present

Cut the Vegan Pistachio Coffee Cake into wedges or cubes and serve on a cake stand for an afternoon tea party. For something extra special, use a bit of whipped coconut cream as “frosting” between two thin cake layers, or package mini slices in parchment for adorable picnic-ready treats.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, cover the cake tightly with plastic wrap or an airtight cake dome. Store it at room temperature for up to two days, or in the fridge for up to five days—the crumb stays lovely and moist.

Freezing

For longer storage, wrap slices individually in parchment or foil and place them in an airtight container. Freeze for up to two months; just thaw at room temperature for a few hours or overnight in the fridge before enjoying.

Reheating

Gently warm slices in the microwave for 10–15 seconds or wrap in foil and heat in a low oven until just warmed through. This revives the aroma and soft crumb, making each slice taste freshly baked.

FAQs

Can I use a different plant-based milk?

Absolutely! While soy milk helps create a rich vegan buttermilk, almond or oat milk will also work—just note the cake may be slightly less rich and fluffy but still delicious.

What if I don’t have vegan pistachio cream spread?

You can substitute with any creamy nut butter (like cashew or almond) for a slightly different but still scrumptious result. If you want the true pistachio flavor, try blending soaked pistachios with a little sweetener and oil for an easy homemade alternative.

How do I know when the cake is baked through?

Insert a skewer or toothpick into the center of the Vegan Pistachio Coffee Cake—it should come out mostly clean with just a few moist crumbs. If it comes out coated with raw batter (not pistachio cream), bake just a bit longer.

Can I make this recipe gluten-free?

Yes, swap the all-purpose flour for a high-quality 1:1 gluten-free baking blend. Double-check that your baking powder and other ingredients are certified gluten-free for sensitive eaters.

What’s the best way to serve the glaze?

Wait until the cake is completely cool, then use a spoon or squeeze bottle to drizzle the glaze in thick lines or a zigzag pattern. For extra flair, let it drip down the sides and finish with a flourish of pistachio pieces.

Final Thoughts

This Vegan Pistachio Coffee Cake truly delivers on its promise—each slice is a little celebration of nutty goodness, tender cake, and creamy surprise. I can’t recommend it enough for sharing with friends (or savoring all to yourself on a cozy afternoon). Give it a try, and I bet it’ll become a new favorite in your baking rotation.

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