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Vegan Pistachio Coffee Cake

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This Vegan Pistachio Coffee Cake is a moist, nutty, and beautifully layered treat featuring a fluffy pistachio cake, creamy pistachio filling, and a buttery pistachio crumble topping — all finished with a drizzle of pistachio icing. Perfect with coffee or tea, it’s an indulgent yet wholesome vegan delight.

Ingredients

Pistachio Crumb Topping:

30 g (1/4 cup) raw shelled pistachios

30 g (1/4 cup) all-purpose flour

2 tbsp granulated sugar

2 tbsp vegan butter, cold

Cake:

240 g (2 cups) all-purpose flour

2 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

160 ml (2/3 cup) soy milk

2 tsp apple cider vinegar

80 g (2/3 cup) raw shelled pistachios

200 g (1 cup) granulated sugar

90 g (3.1 oz) vegan butter, room temperature

180 g (3/4 cup) vegan Greek-style yogurt, room temperature

2 tsp vanilla extract

1/4 tsp almond extract

150 g (2/3 cup) vegan pistachio cream spread

Pistachio Icing (optional):

50 g (3 1/4 tbsp) vegan pistachio cream spread

60 g (1/2 cup) powdered sugar

1 tbsp soy milk

Instructions

  1. Preheat oven to 160°C (fan) or 180°C (conventional). Line an 8-inch springform pan with parchment paper.
  2. Make the crumb topping: In a food processor, pulse pistachios, flour, and sugar until coarsely ground. Add vegan butter and pulse until mixture forms coarse crumbs. Set aside.
  3. Prepare vegan buttermilk: Combine soy milk and apple cider vinegar; set aside for a few minutes.
  4. Make the batter: Sift flour, baking powder, baking soda, and salt into a bowl. In a blender, pulse pistachios and sugar until finely ground. In a large bowl, beat vegan butter until creamy, then add pistachio-sugar mix and beat for 2 minutes until fluffy. Whisk in yogurt, vanilla, and almond extract.
  5. Add dry ingredients and vegan buttermilk alternately in two batches, mixing gently until combined without overmixing.
  6. Assemble the cake: Pour half the batter into the prepared pan, smooth it, and spread pistachio cream evenly over the top. Add remaining batter, smooth again, and sprinkle the crumb topping evenly.
  7. Bake for 50–60 minutes or until a toothpick inserted in the center comes out mostly clean. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
  8. Make the icing (optional): Whisk pistachio cream, powdered sugar, and soy milk until smooth. Drizzle over cooled cake and dust with powdered sugar before serving.

Notes

Use block-style vegan butter for best texture.

Substitute soy milk with oat or almond milk if preferred.

For extra crunch, fold chopped pistachios into the batter.

Add lemon zest for a citrusy twist.

The cake freezes well (without icing) for up to 1 month.

Nutrition

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