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Vegan Pistachio Coffee Cake

Indulge in Vegan Pistachio Coffee Cake for Your Sweet Cravings

This Vegan Pistachio Coffee Cake is a moist, eggless dessert that pairs beautifully with coffee, satisfying your sweet cravings guilt-free.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Raw Shelled Pistachios Use skinless for best results
  • 2 cups All-Purpose Flour Gluten-free flour blends can be a suitable alternative
  • 1 cup Granulated Sugar Avoid brown sugar, as it can make the cake too moist
  • 1/2 cup Vegan Butter Opt for block-style for best texture
  • 1 cup Soy Milk Almond or oat milk work well too
  • 1 tbsp Apple Cider Vinegar Can substitute lemon juice
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt Enhances flavor
  • 1 cup Vegan Greek-Style Yogurt Substitutes like coconut yogurt can also be used
  • 1 tsp Vanilla Extract Use pure extract for the best results
  • 1/2 tsp Almond Extract Optional
For the Filling and Topping
  • 1/2 cup Vegan Pistachio Cream Spread Homemade variants are a delightful option
  • 1 cup Powdered Sugar Use as desired to balance the flavors

Equipment

  • springform pan
  • food processor
  • Mixing bowls
  • Whisk

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 160°C (320°F) for a fan-forced oven or 180°C (350°F) for a conventional one.
  2. Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper.
  3. In a food processor, pulse together raw shelled pistachios, flour, and granulated sugar until finely blended. Add in vegan butter and pulse again until the mixture resembles coarse crumbs.
  4. Sift together all-purpose flour, baking powder, baking soda, and sea salt into a large mixing bowl.
  5. In a small bowl, combine soy milk with apple cider vinegar and let it sit for about 5 minutes.
  6. Add raw pistachios and granulated sugar into your food processor and blitz until finely ground.
  7. In a large mixing bowl, beat your room-temperature vegan butter with a hand mixer until creamy. Gradually add the ground pistachio-sugar mixture.
  8. Mix in vegan Greek-style yogurt, vanilla extract, and optional almond extract until fully combined.
  9. Gradually add the prepared vegan buttermilk and the dry mixture to the creamed mixture, alternating between the two until just combined.
  10. Spread half of the batter evenly in the prepared springform pan. Dollop the vegan pistachio cream spread over this layer, then add the remaining batter on top.
  11. Transfer your assembled Vegan Pistachio Coffee Cake to the preheated oven and bake for 50-60 minutes.
  12. After baking, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
  13. Whisk together the powdered sugar and a splash of plant-based milk to create a smooth icing. Drizzle over the cooled cake.

Nutrition

Serving: 1slicesCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gCalcium: 2mgIron: 4mg

Notes

Store leftover cake in an airtight container for 2 days at room temperature or refrigerate for up to a week.

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