Description
This vegan pistachio coffee cake is a moist, flavorful treat featuring a tender crumb layered with rich vegan pistachio cream and topped with a crunchy pistachio crumble. Perfect for coffee time or dessert, this cake combines the nutty freshness of pistachios with the subtle tang of vegan yogurt and a smooth glaze finish. It’s free of dairy and eggs, making it a delightful plant-based indulgence for vegan and vegetarian diets.
Ingredients
Pistachio Crumb Topping
- 30 g raw shelled pistachios
- 30 g all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons vegan butter (cold)
Dry Ingredients
- 240 g all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 160 ml soy milk
- 2 teaspoons apple cider vinegar
- 80 g raw shelled pistachios
- 200 g granulated sugar
- 90 g vegan butter (room temperature)
- 180 g vegan Greek-style yogurt (room temperature)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
Assembly and Glaze
- 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
- Prepare the oven and pan: 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.
- Make the pistachio crumb topping: In a food processor, combine 30 g raw pistachios, 30 g all-purpose flour, and 2 tablespoons granulated sugar. Pulse until roughly ground. Add 2 tablespoons cold vegan butter and blitz until the mixture resembles coarse crumbs. Set aside.
- Mix dry ingredients for cake: In a bowl sift together 240 g all-purpose flour, 2 ¼ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon sea salt. Stir to combine and set aside.
- Prepare vegan buttermilk: In a jug, mix 160 ml soy milk with 2 teaspoons apple cider vinegar. Stir and set aside to curdle slightly.
- Make pistachio sugar: In a food processor or blender, finely grind 80 g raw pistachios with 200 g granulated sugar until well combined and finely ground.
- Cream the butter and sugar: Using a handheld or stand mixer, beat 90 g room temperature vegan butter for about a minute until smooth. Add the pistachio sugar mixture and continue whisking for another 2 minutes until fluffy.
- Add wet flavors: Whisk 180 g vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract into the creamed butter mixture until smooth and combined.
- Combine wet and dry ingredients: Alternately add the vegan buttermilk and dry ingredients in two increments each, gently whisking to combine after every addition. Be careful not to overmix to keep the batter tender.
- Assemble the cake: Pour half of the cake batter into the prepared pan and smooth the surface. Spoon 150 g vegan pistachio cream spread evenly over the batter using an offset spatula, being careful not to press it down. Pour the remaining batter over the top and smooth it out. Finally, sprinkle the pistachio crumb topping evenly over the surface.
- Bake the cake: Place the cake in the preheated oven and bake for 50-60 minutes. Insert a skewer or toothpick into the center; it should come out almost clean but may have a few moist crumbs. If there’s still wet batter on the skewer (not pistachio cream), continue baking for an additional 5 minutes as needed.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then carefully remove the springform pan and transfer the cake to a wire rack to cool completely.
- Make the glaze and finish: Whisk together 50 g vegan pistachio cream spread, 60 g powdered sugar, and 1 tablespoon soy milk until smooth. Once the cake has fully cooled, dust the top lightly with powdered sugar and drizzle the glaze over the top for a beautiful finish.
Notes
- Use raw shelled pistachios for the best flavor and texture in both the crumble topping and the cake.
- Soy milk can be substituted with any other plant milk, but soy milk works best for texture and flavor balance.
- Allowing the soy milk and vinegar mixture to sit creates a vegan buttermilk that helps with cake rise and moisture.
- Make sure vegan butter and yogurt are at room temperature for easy mixing and smooth batter.
- The pistachio cream spread adds rich, nutty flavor and moisture; ensure it is vegan-friendly.
- Don’t overmix the batter to prevent a dense cake texture.
- The glaze adds an elegant finish but can be omitted if you prefer a simpler cake.
