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Vegan Pistachio Coffee Cake Recipe

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★★★★★

5 from 118 reviews

This Vegan Pistachio Coffee Cake is a moist, flavorful treat featuring a tender crumb layered with rich vegan pistachio cream spread and topped with a crunchy pistachio crumb topping. Enhanced with subtle hints of almond and vanilla, it’s perfect for coffee time or as a delightful plant-based dessert. The optional pistachio icing adds an extra touch of sweetness and elegance.

Ingredients

Scale

Pistachio Crumb Topping

  • 30 g (¼ cup) raw shelled pistachios
  • 30 g (¼ cup) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons vegan butter, cold

Cake

  • 240 g (2 cups) all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 160 ml (⅔ cup) soy milk
  • 2 teaspoons apple cider vinegar
  • 80 g (⅔ cup) raw shelled pistachios
  • 200 g (1 cup) granulated sugar
  • 90 g (3.1 oz) vegan butter, room temperature
  • 180 g (¾ cup) vegan Greek-style yogurt, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 150 g (⅔ cup) vegan pistachio cream spread

Pistachio Icing (optional)

  • 50 g (3 ¼ tablespoons) vegan pistachio cream spread
  • 60 g (½ cup) powdered sugar, plus extra for dusting
  • 1 tablespoon soy milk

Instructions

  1. Prepare: 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 ensure easy removal.
  2. Make the crumb topping: Place pistachios, flour, and sugar in a food processor and pulse until roughly ground. Add the cold vegan butter and blitz for a few more seconds until the mixture resembles coarse crumbs. Set aside the crumb topping.
  3. Mix dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and sea salt into a bowl and stir to combine evenly. Set aside.
  4. Make vegan buttermilk: Combine soy milk and apple cider vinegar in a mixing jug, stir well, and let sit for a few minutes to curdle slightly. This acts as a dairy-free buttermilk substitute.
  5. Blend nuts and sugar: Add the raw shelled pistachios and granulated sugar to a food processor or blender and blitz until finely ground to create a pistachio sugar mixture.
  6. Cream butter and pistachio sugar: Using a handheld or stand mixer, beat the room temperature vegan butter in a large bowl for about a minute until softened and fluffy. Add the pistachio sugar and continue whisking for another 2 minutes until combined and creamy.
  7. Combine wet ingredients: Whisk the vegan Greek-style yogurt, vanilla extract, and almond extract into the creamed butter and pistachio sugar mixture to incorporate all flavors evenly.
  8. Make the batter: Alternately add the vegan buttermilk and the dry ingredients to the wet ingredients in two increments each, whisking gently after each addition. Be careful not to overmix to keep the batter tender.
  9. Assemble the cake: Spoon half of the cake batter into the prepared cake pan and smooth the surface. Carefully spread the vegan pistachio cream evenly over the batter, using an offset spatula to avoid pressing it down. Top with the remaining batter and smooth the top. Evenly sprinkle the prepared pistachio crumb topping over the cake surface.
  10. Bake: Place the cake in the preheated oven and bake for 50-60 minutes. Test doneness by inserting a skewer or toothpick into the center; it should come out nearly clean with a few moist crumbs. If wet batter remains, continue baking in 5-minute increments as needed.
  11. Cool the cake: Let the cake cool in the tin for 10 minutes before carefully removing the springform pan sides. Transfer the cake to a wire rack and cool completely.
  12. Make the glaze (optional): Whisk together the vegan pistachio cream spread, powdered sugar, and soy milk until smooth. Once the cake is fully cooled, dust the top lightly with powdered sugar and drizzle the glaze evenly over the surface for an extra luscious finish.

Notes

  • Use raw shelled pistachios for both the crumb topping and cake to retain the best flavor and texture.
  • Soy milk is used here, but other plant-based milks like almond or oat milk can be substituted.
  • Apple cider vinegar reacts with baking soda to help the cake rise and create a light texture.
  • Room temperature vegan butter and yogurt improve the batter’s texture and ensure even mixing.
  • For the vegan Greek-style yogurt, options such as coconut or almond-based thick yogurts are suitable.
  • The vegan pistachio cream spread adds a rich nutty layer that can be found in specialty stores or homemade.
  • If you do not want to make the glaze, simply dust the cake with powdered sugar for a classic finish.
  • Ensure not to overmix the batter to avoid a dense cake; mix just until ingredients are combined.
  • A 7.5 or 8-inch springform pan is ideal to properly contain the batter and allow easy removal after baking.

Keywords: Vegan pistachio coffee cake, pistachio crumb topping, vegan dessert, plant-based cake, vegan pistachio cream cake

Find it online: https://tastemadebyclara.com/vegan-pistachio-coffee-cake-recipe/