Vegan Pistachio Coffee Cake Recipe

If you love the cozy goodness of coffee cake but want to keep things plant-based and delightfully nutty, this Vegan Pistachio Coffee Cake is going to become your new best friend in the kitchen. It’s tender, moist, and bursting with the buttery crunch of pistachios layered with a luscious vegan pistachio cream. This cake is a true celebration of flavors and textures that will brighten up your mornings, afternoon tea, or any time you need a bit of sweet comfort. Get ready to enjoy every crumb of this irresistible Vegan Pistachio Coffee Cake that’s as beautiful to look at as it is to eat.

Ingredients You’ll Need

Simple ingredients, each playing a key role, come together to create this dreamy Vegan Pistachio Coffee Cake. The combination of crunchy pistachios, creamy vegan butter, and vegan Greek-style yogurt ensures a moist, flavorful cake with a perfect crumb and that irresistible nutty essence.

• Raw shelled pistachios: Essential for both the crumb topping and the cake’s signature nutty flavor, they add texture and depth.
• All-purpose flour: Provides the structure for the cake and crumb topping, making sure it holds together beautifully.
• Granulated sugar: Sweetens the cake and balances the natural earthiness of the pistachios.
• Vegan butter (cold and room temperature): Adds richness and helps create that tender, melt-in-your-mouth texture.
• Baking powder and baking soda: Give the cake its airy lift and light crumb.
• Sea salt: Enhances all flavors, including the sweetness and nuttiness.
• Soy milk: Creates a vegan buttermilk when combined with apple cider vinegar, adding moisture and tenderness.
• Apple cider vinegar: Reacts with the baking soda to help the cake rise and adds a subtle tang.
• Vegan Greek-style yogurt: Keeps the cake incredibly moist and adds a gentle tang that complements the pistachio flavor.
• Vanilla and almond extracts: Bring warmth and a hint of aromatic depth, pairing perfectly with pistachios.
• Vegan pistachio cream spread: The star ingredient layered in the middle and used in the optional glaze for an indulgent pistachio punch.
• Powdered sugar: Used in the glaze and for dusting, adding a delicate sweetness and pretty finish.

How to Make Vegan Pistachio Coffee Cake

Step 1: Prepare the Pistachio Crumb Topping

Start by pulsing raw shelled pistachios, flour, and sugar in a food processor until roughly ground. Then add cold vegan butter and pulse just enough to achieve a crumbly texture. This topping will bake into a golden, crunchy layer that adds a lovely contrast to the soft cake beneath.

Step 2: Mix the Dry Ingredients

Sift together all-purpose flour, baking powder, baking soda, and sea salt into a bowl. This step ensures even distribution of the leavening agents and no clumps, which leads to a nice, even rise.

Step 3: Make Vegan Buttermilk

Combine soy milk and apple cider vinegar in a jug and let it sit for a few minutes. This mixture thickens slightly and creates the tangy vegan buttermilk needed for tenderness and lift in your cake.

Step 4: Blend Nuts and Sugar

Pulsing the pistachios and granulated sugar until finely ground helps distribute the nutty flavor throughout the batter more evenly, giving the cake that distinct pistachio taste in every bite.

Step 5: Cream Butter and Sugar

Using room temperature vegan butter, beat it until creamy, then add the pistachio sugar mixture. This step aerates the mixture, which translates to a lighter, fluffier cake texture.

Step 6: Add the Wet Ingredients

Mix in the vegan Greek-style yogurt, vanilla extract, and almond extract for that burst of flavor and moisture. These ingredients keep the cake tender and elevate the pistachio essence.

Step 7: Combine Batter

Alternate adding the vegan buttermilk and dry ingredients to the wet mixture, mixing gently after each addition. Avoid overmixing to maintain that perfect crumb texture.

Step 8: Assemble the Cake

Pour half the batter into the lined springform pan, spoon the vegan pistachio cream evenly over it, and top with the remaining batter. Smooth the top gently and sprinkle the pistachio crumb topping evenly over everything. This layered effect makes every slice a delightful surprise.

Step 9: Bake and Cool

Bake at 160°C fan-forced (or 180°C conventional) for 50 to 60 minutes, until a skewer inserted comes out almost clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely — this step helps the layers set beautifully.

Step 10: Optional Pistachio Icing

Whisk together vegan pistachio cream spread, powdered sugar, and soy milk until smooth. Once the cake is fully cooled, dust it lightly with powdered sugar and drizzle the glaze on top for an extra touch of elegance and flavor.

How to Serve Vegan Pistachio Coffee Cake

Garnishes

Sprinkle chopped pistachios on top of the glaze or dust with a little extra powdered sugar just before serving. For a fresh twist, add some edible flowers or a few fresh berries to brighten the plate and add a subtle tartness that complements the nutty sweetness.

Side Dishes

A warming cup of coffee or your favorite vegan latte pairs beautifully with this cake, enhancing its name and flavor. Alternatively, a glass of almond milk or a fruity herbal tea can balance the richness while keeping everything light and enjoyable.

Creative Ways to Present

Slice the cake into thick wedges and serve it layered with a dollop of vegan whipped cream and a drizzle of pistachio cream for an elegant dessert. It also makes a charming centerpiece when served on a pretty wooden board or rustic cake stand, encouraging everyone to indulge in seconds.

Make Ahead and Storage

Storing Leftovers

Keep your Vegan Pistachio Coffee Cake fresh by storing it in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. This helps retain moisture while preventing the pistachio topping from getting soggy.

Freezing

You can freeze cooled slices individually wrapped in plastic wrap and stored in a freezer bag for up to three months. Thaw overnight in the fridge and refresh by warming slightly before serving to bring back that fresh-baked feeling.

Reheating

Warm slices gently in a toaster oven or microwave for 20 to 30 seconds to revive that soft texture and aroma. Avoid overheating to keep the cake moist and the pistachio cream luscious.

FAQs

Can I use other nuts instead of pistachios for this coffee cake?

Absolutely! While the pistachios give this cake its distinctive flavor and texture, you can substitute with almonds or walnuts. Keep in mind the flavor profile will change slightly, but it will still be delicious.

Is it possible to make this cake gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free baking blend, but be sure it contains xanthan gum for structure. The texture might be a tad different, but it will still satisfy your cravings.

What vegan butter works best for this recipe?

Choose a high-quality vegan butter that has a similar fat content to traditional butter, preferably one that’s solid at room temperature, to ensure the crumb topping and cake texture come out just right.

Can I omit the pistachio cream spread?

You can, but the pistachio cream spread is what makes this cake uniquely indulgent. If you skip it, the cake will be more like a simple pistachio crumb cake without that rich, creamy center layer.

How long will the Vegan Pistachio Coffee Cake last after baking?

When stored properly in an airtight container, it will stay fresh for up to five days in the refrigerator. Beyond that, the cake may start to dry out, so it’s best enjoyed fresh or within that window.

Final Thoughts

This Vegan Pistachio Coffee Cake is truly one of those recipes you’ll want to bake again and again. Its tender crumb, nutty layers, and creamy pistachio filling make each bite a cozy celebration of flavor and texture. Whether you’re enjoying it with your morning coffee or offering it to guests, it brings warmth, joy, and a touch of indulgence to any day. Give it a go—your kitchen will thank you for it!

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