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Vegan Pistachio Coffee Cake

Moist Vegan Pistachio Coffee Cake Perfect for Afternoon Treats

This Vegan Pistachio Coffee Cake is a delightful, moist treat featuring a creamy pistachio filling, perfect for coffee breaks and entirely dairy-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 perfect green hue.
  • 2 cups All-Purpose Flour Gluten-free flour can be used.
  • 1 cup Granulated Sugar Coconut sugar is a healthier option.
  • 1/2 cup Vegan Butter Block-style, not margarine.
  • 1 cup Soy Milk Almond or oat milk can substitute.
  • 1 tbsp Apple Cider Vinegar Lemon juice can be used.
  • 2 tsps Baking Powder
  • 1 tsp Baking Soda
  • 1 cup Vegan Greek-Style Yogurt Thick coconut yogurt can work.
  • 1 tbsp Vanilla Extract
  • 1 tsp Almond Extract Optional.
For the Filling
  • 1 cup Vegan Pistachio Cream Spread Homemade version works well.
For the Topping
  • 1 cup Powdered Sugar Cornstarch can substitute for dusting.

Equipment

  • oven
  • food processor
  • Mixing bowls
  • springform pan
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 160°C for fan-forced or 180°C for conventional settings.
  2. Line a 7.5 or 8-inch springform pan with parchment paper.
  3. In a food processor, blitz raw shelled pistachios, flour, and sugar until crumbly, then add vegan butter and pulse until resembling coarse crumbs.
  4. Sift together flour, baking powder, baking soda, and a pinch of salt in a large mixing bowl.
  5. Mix soy milk and apple cider vinegar in a small bowl, and set aside for about 5 minutes.
  6. In the food processor, blend shelled pistachios and granulated sugar until finely ground, but not a paste.
  7. Beat room-temperature vegan butter until fluffy, gradually add the pistachio-sugar mixture and blend until creamy.
  8. Add vegan Greek-style yogurt, vanilla extract, and optional almond extract to the mixture, and mix until smooth.
  9. Alternately add the vegan buttermilk and dry ingredients to the mixing bowl, mixing gently until just combined.
  10. Pour half of the batter into the prepared cake pan, add a layer of vegan pistachio cream, then top with remaining batter and crumble mixture.
  11. Bake for 50-60 minutes, until a skewer inserted into the center comes out clean.
  12. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  13. Whisk together powdered sugar, pistachio cream, and soy milk to create a glaze, drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 180mgPotassium: 200mgFiber: 2gSugar: 15gCalcium: 100mgIron: 1mg

Notes

This cake is a delightful treat that is both moist and flavorful, perfect for any coffee break.

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