Name: Vegan Pistachio Coffee Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 30 g raw shelled pistachios (for crumble topping); 30 g all-purpose flour (for crumble topping); 2 tablespoons granulated sugar (for crumble topping); 2 tablespoons vegan butter (cold, for crumble topping); 240 g all-purpose flour (for cake batter); 2 ¼ teaspoons baking powder (for cake batter); ¼ teaspoon baking soda (for cake batter); ¼ teaspoon sea salt (for cake batter); 160 ml soy milk (for cake batter); 2 teaspoons apple cider vinegar (for cake batter); 80 g raw shelled pistachios (for cake batter); 200 g granulated sugar (for cake batter); 90 g vegan butter (room temp, for cake batter); 180 g vegan Greek-style yogurt (room temp, for cake batter); 2 teaspoons vanilla extract (for cake batter); ¼ teaspoon almond extract (for cake batter); 150 g vegan pistachio cream spread (for filling and icing); 50 g vegan pistachio cream spread (for filling and icing); 60 g powdered sugar (for filling and icing, plus extra for dusting); 1 tablespoon soy milk (for filling and icing)

Description

Indulge in the delightful experience of our Vegan Pistachio Coffee Cake. This moist, eggless dessert features a rich pistachio cream filling, topped with a crunchy crumble that adds texture to every bite. Perfectly paired with your favorite coffee or tea, this cake is an impressive addition to any gathering or a cozy afternoon treat. Its unique blend of flavors ensures it will be a hit among both vegans and non-vegans alike. Enjoy the simplicity of homemade baking with this easy-to-follow recipe that promises to elevate your dessert game.

Ingredients

Scale

30 g raw shelled pistachios (for crumble topping)
30 g all-purpose flour (for crumble topping)
2 tablespoons granulated sugar (for crumble topping)
2 tablespoons vegan butter (cold, for crumble topping)
240 g all-purpose flour (for cake batter)
2 ¼ teaspoons baking powder (for cake batter)
¼ teaspoon baking soda (for cake batter)
¼ teaspoon sea salt (for cake batter)
160 ml soy milk (for cake batter)
2 teaspoons apple cider vinegar (for cake batter)
80 g raw shelled pistachios (for cake batter)
200 g granulated sugar (for cake batter)
90 g vegan butter (room temp, for cake batter)
180 g vegan Greek-style yogurt (room temp, for cake batter)
2 teaspoons vanilla extract (for cake batter)
¼ teaspoon almond extract (for cake batter)
150 g vegan pistachio cream spread (for filling and icing)
50 g vegan pistachio cream spread (for filling and icing)
60 g powdered sugar (for filling and icing, plus extra for dusting)
1 tablespoon soy milk (for filling and icing)

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Instructions

Preheat the oven to 160°C (fan) or 180°C (conventional). Line an 8-inch springform pan with parchment paper.
In a bowl, combine pistachios, flour, sugar, and cold vegan butter for the crumble topping. Mix until crumbly.
In another bowl, whisk together flour, baking powder, baking soda, and sea salt.
In a large bowl, mix soy milk with apple cider vinegar; let sit briefly. Then add vegan butter, sugar, yogurt, vanilla extract, and almond extract until smooth.
Fold the dry ingredients into the wet mixture gently until just combined. Add pistachios.
Pour half of the batter into the pan, sprinkle with half of the crumble topping, layer remaining batter, and top with more crumble.
Bake for 55 minutes or until a toothpick comes out clean.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 slice (100g)
Calories: 320
Sugar: 18g
Sodium: 200mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg