Vegan Pistachio Coffee Cake
Indulge in our Vegan Pistachio Coffee Cake, a delightful treat that’s moist, fluffy, and bursting with rich pistachio flavor. This eggless and dairy-free dessert is perfect for any occasion—whether you’re celebrating a birthday or enjoying an afternoon snack. With its creamy filling and impressive presentation, this cake pairs beautifully with your favorite cup of coffee or tea. Easy to make and visually stunning, it’s sure to impress your guests while satisfying your cravings for something sweet and nutty.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Plant-Based
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
- 1. Preheat the oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Line a springform cake pan with parchment paper.
- 2. To prepare the crumble topping, mix raw pistachios, flour, sugar, and cold vegan butter until crumbly.
- 3. For the batter, whisk flour, baking powder, baking soda, and salt together. Combine soy milk and apple cider vinegar; let sit for 5 minutes. In another bowl, beat granulated sugar, room temperature vegan butter, yogurt, vanilla extract, and almond extract together before adding the soy milk mixture. Gradually mix in dry ingredients until just combined and fold in pistachios.
- 4. Pour half the batter into the prepared pan, add half of the pistachio cream spread, layer on remaining batter and crumble topping. Bake for about 55 minutes or until a toothpick comes out clean.
- 5. Cool for 10 minutes before removing from the pan; dust with powdered sugar if desired.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://chefharper.com/vegan-pistachio-coffee-cake/