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Vegan Pistachio Coffee Cake Recipe

Vegan Pistachio Coffee Cake Recipe
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★★★★★

5.2 from 5 reviews

This Vegan Pistachio Coffee Cake is a moist, flavorful treat featuring a tender crumb cake layered with creamy pistachio spread and topped with a crunchy pistachio crumble. Enhanced with subtle almond and vanilla notes and finished with an optional pistachio glaze, it’s perfect for coffee time or dessert, all while being entirely plant-based.

Ingredients

Scale

Pistachio Crumb Topping

  • 30 g (¼ cup) raw shelled pistachios
  • 30 g (¼ cup) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons vegan butter, cold

Cake

  • 240 g (2 cups) all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 160 ml (⅔ cup) soy milk
  • 2 teaspoons apple cider vinegar
  • 80 g (⅔ cup) raw shelled pistachios
  • 200 g (1 cup) granulated sugar
  • 90 g (3.1 oz) vegan butter, room temperature
  • 180 g (¾ cup) vegan Greek-style yogurt, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 150 g (⅔ cup) vegan pistachio cream spread

Pistachio Icing (Optional)

  • 50 g (3 ¼ tablespoons) vegan pistachio cream spread
  • 60 g (½ cup) 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 pistachios, flour, and sugar to a food processor and pulse until roughly ground. Add the cold vegan butter and blitz for a few more seconds until the mixture forms a crumbly texture. Set aside.
  3. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and sea salt in a bowl and stir to combine evenly. Set aside.
  4. Make Vegan Buttermilk: In a small mixing jug, combine soy milk and apple cider vinegar. Stir and let sit for a few minutes while the milk curdles slightly.
  5. Grind Pistachios and Sugar: Place the pistachios and granulated sugar in a food processor or blender and blitz until finely ground and well combined.
  6. Cream Butter and Sugar: Using a handheld or stand mixer, beat the room temperature vegan butter for one minute to soften it. Add the pistachio sugar mixture and whisk for an additional two minutes until fluffy and light.
  7. Add Wet Ingredients: Whisk the vegan Greek-style yogurt, vanilla extract, and almond extract into the creamed butter and sugar mixture until smooth and fully incorporated.
  8. Combine to Make Batter: Alternately add the vegan buttermilk and dry flour mixture to the wet ingredients in two increments each, gently whisking after each addition. Be careful not to overmix to preserve a tender crumb.
  9. Assemble the Cake: Pour half of the batter into the prepared cake pan. Carefully spoon the vegan pistachio cream spread over the batter and gently smooth it evenly with an offset spatula, taking care not to press it into the batter. Top with the remaining batter and smooth the surface. Sprinkle the prepared pistachio crumb topping evenly on top.
  10. Bake: Place the cake in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a skewer or toothpick in the center; it should come out almost clean with a few moist crumbs but no wet batter. If batter remains, bake for an additional 5 minutes and recheck as needed.
  11. Cool: Let the cake cool in the pan for 10 minutes. Then, carefully release the springform and transfer the cake to a wire rack to cool completely.
  12. Make the Pistachio Glaze (Optional): Whisk together vegan pistachio cream spread, powdered sugar, and soy milk until smooth. Once the cake is cool, dust lightly with extra powdered sugar and drizzle the glaze over the top for an extra touch of sweetness and decoration.

Notes

  • Use raw shelled pistachios for the freshest flavor and texture.
  • Soy milk is used to create a vegan buttermilk when combined with apple cider vinegar, which aids in cake tenderness.
  • Ensure vegan butter and yogurt are at room temperature for smooth creaming and better batter texture.
  • Do not overmix the batter to avoid a dense cake.
  • The optional glaze adds sweetness and visual appeal but can be omitted for a less sugary cake.
  • Parchment lining will ensure the cake removes easily from the springform pan.

Nutrition

Keywords: vegan pistachio coffee cake, pistachio crumb topping, plant-based cake, dairy-free coffee cake, nutty vegan dessert

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