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Vegan Pistachio Coffee Cake Recipe

Vegan Pistachio Coffee Cake Recipe
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★★★★★

4.7 from 30 reviews

This Vegan Pistachio Coffee Cake is a delightful treat that combines the richness of pistachios with a moist, tender crumb. Perfect for any occasion, this cake is sure to impress vegans and non-vegans alike.

Ingredients

Scale

Pistachio Crumb Topping:

  • 30 g raw shelled pistachios
  • 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
  • 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. 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.
  2. Pistachio Crumb Topping
    • Make the crumb topping: Add the pistachios, flour, and sugar to a food processor until roughly ground. Add the butter and blitz for a few more seconds until it resembles a crumble consistency. Set aside.
  3. Cake
    • Mix dry ingredients: Sift the flour, baking powder, baking soda, and sea salt into a bowl and stir to combine. Set aside.
    • Mix milk and vinegar: To make the vegan buttermilk, add the soy milk and apple cider vinegar to a mixing jug, stir, and set aside.
    • Blend the nuts and sugar: Add the pistachios and sugar to a food processor or blender, and blitz until finely ground.
    • Cream the butter and sugar: In a large bowl with a handheld or stand mixer, beat the room temp butter for a minute. Then add the pistachio sugar and whisk for another 2 minutes.
    • Combine the wet ingredients: Whisk the yogurt, vanilla, and almond extract into the creamed butter mixture.
    • Make the batter: Alternate between adding the vegan buttermilk and dry ingredients to the wet ingredients in 2 increments, whisking to combine each time. Do not overmix the batter.
    • Assemble: Add half of the cake batter to the baking pan. Carefully spoon the pistachio spread on top and use an offset spatula to smooth it in an even layer, being gentle not to press it down into the batter. Top with the remaining cake batter, smoothing out the top. Sprinkle the pistachio crumble on top.
    • Bake: Bake for 50-60 minutes. To check for doneness, insert a skewer or toothpick into the center, it should come out almost clean with a few crumbs. If there is still wet batter (not pistachio cream) on the skewer, continue to bake for another 5 minutes as needed.
    • Cool: Allow the cake to cool in the tin for 10 minutes, then carefully remove the pan and transfer to a wire rack to cool completely.
    • Make the glaze: Whisk together the glaze ingredients until smooth. Once the cake is completely cool, dust it with some powdered sugar and drizzle the glaze over the top.

Notes

  • *Note 1: Divide the pistachios between the crumb topping and the cake batter.
  • *Note 2: Soy milk can be substituted with any plant-based milk of choice.
  • *Note 3: Apple cider vinegar helps create a buttermilk-like consistency in vegan baking.
  • *Note 4: Ensure the vegan butter is at room temperature for proper creaming.
  • *Note 5: Vegan Greek-style yogurt adds moisture to the cake.
  • *Note 6: Pistachio cream spread adds a rich, nutty flavor to the cake.

Nutrition

Keywords: Vegan, Pistachio, Coffee Cake, Dessert, Baking

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