Description
This Vegan Pistachio Coffee Cake is a moist and flavorful treat featuring layers of pistachio cream spread and a crunchy pistachio crumb topping. Made with plant-based ingredients like soy milk, vegan butter, and vegan yogurt, it’s a perfect vegan dessert for coffee time or special occasions.
Ingredients
Scale
Pistachio Crumb Topping
- 30 g raw shelled pistachios
- 30 g all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons vegan butter (cold)
Cake Batter
- 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 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: 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 crumb topping: In a food processor, combine 30g pistachios, 30g flour, and 2 tablespoons sugar. Pulse until roughly ground. Add 2 tablespoons of cold vegan butter and pulse a few more seconds until mixture resembles coarse crumbs. Set aside.
- Mix dry ingredients: In a bowl, sift together 240g flour, baking powder, baking soda, and sea salt. Stir to combine and set aside.
- Prepare vegan buttermilk: In a mixing jug, combine 160 ml soy milk with 2 teaspoons apple cider vinegar. Stir and let sit while preparing other ingredients.
- Grind nuts and sugar: In a food processor or blender, blitz 80g pistachios with 200g granulated sugar until finely ground and combined.
- Cream butter and sugar: Using a handheld or stand mixer, beat 90g room temperature vegan butter on medium speed for 1 minute. Add the pistachio sugar mixture and continue whisking for 2 more minutes until light and fluffy.
- Combine wet ingredients: Add 180g vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract to the creamed butter and sugar. Whisk well to incorporate.
- Make the batter: Add the vegan buttermilk and dry ingredients alternately in two increments each to the wet mixture. Gently whisk just until combined each time, being careful not to overmix to keep the cake tender.
- Assemble the cake: Spoon half of the cake batter into the prepared pan and smooth the top. Carefully dollop 150g vegan pistachio cream spread over the batter and spread evenly using an offset spatula, avoiding pressing it down. Top with the remaining batter and smooth the surface. Sprinkle the pistachio crumb topping evenly over the cake.
- Bake: Place the cake in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a skewer or toothpick into the center; it should come out with just a few crumbs attached but no wet batter. If batter remains, bake an additional 5 minutes as needed.
- Cool: Let the cake cool in the pan for 10 minutes. Then remove the springform pan and transfer the cake to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together 60g powdered sugar and 1 tablespoon soy milk until smooth.
- Finish: Once the cake is completely cool, dust it lightly with powdered sugar and drizzle the glaze over the top in a decorative manner.
Notes
- Use raw shelled pistachios for best flavor and texture in both the crumb topping and batter.
- Soy milk works well for vegan buttermilk, but any plant-based milk can be used.
- Allowing the vegan butter and yogurt to come to room temperature ensures smooth mixing and helps achieve a light texture.
- Do not overmix the batter to avoid a dense cake; mix until ingredients are just incorporated.
- The pistachio cream spread adds a rich and nutty layer, so handle it gently to maintain the layering.
- If fan-forced oven is not available, use a conventional oven at 180°C / 356°F but monitor baking times for doneness.
