Why You’ll Love This Recipe

I love how this cake combines multiple pistachio elements — from the crumbly topping to the luscious pistachio cream filling. The texture is tender yet rich, and the subtle almond and vanilla notes enhance the nutty flavor beautifully. Since it’s fully vegan, it’s perfect for sharing with everyone. The pistachio icing drizzled over the top adds a gorgeous finish that makes it look and taste like something straight from a bakery.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pistachio Crumb Topping
30 g (¼ cup) raw shelled pistachios *note 1
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 *note 2
2 teaspoons apple cider vinegar *note 3
80 g (⅔ cup) raw shelled pistachios *note 1
200 g (1 cup) granulated sugar
90 g (3.1 oz) vegan butter room temp *note 4
180 g (¾ cup) vegan Greek-style yogurt room temp *note 5
2 teaspoons vanilla extract
¼ teaspoon almond extract
150 g (⅔ cup) vegan pistachio cream spread *note 6

Pistachio Icing (optional)
50 g (3 ¼ tablespoons) vegan pistachio cream spread *note 6
60 g (½ cup) powdered sugar plus extra for dusting
1 tablespoon soy milk *note 2

Directions

I start by preheating my oven to 160°C (fan-forced) or 180°C (conventional) and lining an 8-inch springform pan with parchment paper.

To make the pistachio crumb topping, I pulse the pistachios, flour, and sugar in a food processor until roughly ground. Then I add the vegan butter and pulse again until the mixture resembles coarse crumbs. I set it aside while preparing the cake.

For the cake batter, I first sift the flour, baking powder, baking soda, and salt into a bowl. In a separate jug, I mix the soy milk with apple cider vinegar to create a quick vegan buttermilk and let it sit for a few minutes.

Next, I add the pistachios and sugar to a blender and process until finely ground. In a large mixing bowl, I beat the softened vegan butter for a minute, then add the pistachio-sugar mixture and continue whisking for about two minutes until light and fluffy. I whisk in the yogurt, vanilla extract, and almond extract until smooth.

I then alternate between adding the dry ingredients and the vegan buttermilk in two batches, mixing gently each time until combined. I’m careful not to overmix to keep the cake tender.

To assemble, I pour half of the batter into the prepared pan and smooth it out. Then I gently spoon the pistachio cream spread over the top and use an offset spatula to spread it evenly, being careful not to push it into the batter. I add the remaining batter on top and spread it evenly, then sprinkle the crumb topping all over the surface.

I bake the cake for 50 to 60 minutes, checking for doneness with a toothpick — it should come out with just a few crumbs but no wet batter. Once baked, I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For the icing, I whisk together the pistachio cream spread, powdered sugar, and soy milk until smooth. Once the cake is cool, I dust it lightly with powdered sugar and drizzle the icing over the top for a beautiful finish.

Servings and Timing

This recipe makes 8 servings.
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Calories: Approximately 400 per slice

Variations

I sometimes swap soy milk for almond or oat milk depending on what I have at home. For a hint of citrus, I add some lemon zest to the batter. When I want a more indulgent texture, I use coconut yogurt instead of Greek-style vegan yogurt. I’ve also tried mixing chopped pistachios into the batter for extra crunch. If I’m feeling fancy, I top it with a few crushed pistachios after icing for a pretty presentation.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. It stays moist even when chilled. When I want to serve it warm, I heat a slice in the microwave for 10–15 seconds — just enough to soften the icing and make it taste freshly baked. The cake can also be frozen (without icing) for up to a month; I thaw it overnight in the fridge and glaze it before serving.

FAQs

Does this cake taste like coffee?

No, it’s called a coffee cake because it’s perfect for enjoying with coffee, not because it contains any.

Can I use store-bought pistachio butter instead of pistachio cream spread?

Yes, just make sure it’s smooth and slightly sweet for the best flavor.

What kind of vegan butter works best?

I use block-style vegan butter, not spreadable margarine — it gives better texture and structure.

Can I make this gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free baking blend.

Can I skip the icing?

Absolutely — the cake is delicious even without it, especially with a light dusting of powdered sugar.

Why do I need to make vegan buttermilk?

The soy milk and vinegar mixture helps activate the baking soda, giving the cake a light, fluffy crumb.

Can I use another type of nut?

You can substitute almonds or hazelnuts, though the flavor will change slightly.

How do I prevent the pistachio cream from sinking?

I gently spread it on top of the first layer of batter without pressing, so it stays in place while baking.

How can I make the cake more vibrant green?

Using skinless pistachios gives a brighter color, or I add a tiny pinch of matcha powder for a natural tint.

Can I double this recipe?

Yes, I simply double the quantities and bake it in a 9×13-inch pan, adjusting baking time to about 65–70 minutes.

Conclusion

This Vegan Pistachio Coffee Cake is soft, nutty, and beautifully layered with pistachio flavor in every bite. I love how the crumble adds a satisfying crunch while the pistachio cream keeps it rich and moist. Whether served as a breakfast treat, afternoon snack, or dessert, this cake always impresses with its irresistible aroma and vibrant, indulgent taste.