Vegan Pistachio Coffee Cake
Indulge in the delightful Vegan Pistachio Coffee Cake, a moist and flavorful dessert perfect for any occasion! This cake features a crunchy pistachio crumble topping, a rich dairy-free pistachio cream filling, and a smooth icing that will impress your guests. While it pairs beautifully with coffee or tea, it’s equally enjoyable as an afternoon snack. Easy to make with simple ingredients, this plant-based treat is not only delicious but also visually stunning, showcasing the vibrant green of pistachios. Whether you’re hosting a brunch or simply treating yourself, this cake will surely satisfy your cravings.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 30 g raw shelled pistachios
- 30 g all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons vegan butter (cold)
- 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
- Preheat your oven to 160°C (320°F) for fan-forced or 180°C (356°F) for conventional. Line a springform cake pan with parchment paper.
- In a bowl, mix raw pistachios, flour, sugar, and cold vegan butter to create the crumble topping.
- Whisk together flour, baking powder, baking soda, and salt in another bowl.
- Combine soy milk and apple cider vinegar; let sit for 5 minutes. Then mix in sugar, room temperature vegan butter, yogurt, vanilla extract, and almond extract until smooth.
- Gradually add dry ingredients to wet mixture; fold in crushed pistachios.
- Pour half of the batter into the pan, spread half of the pistachio cream on top, add remaining batter, and finish with the crumble topping.
- Bake for about 55 minutes or until a toothpick comes out clean.
- Let cool before drizzling with icing made from powdered sugar and soy milk.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://saltyrecipe.com/vegan-pistachio-coffee-cake/