Description
This Vegan Pistachio Coffee Cake features a moist, tender crumb infused with ground pistachios and a creamy pistachio spread swirl, topped with a crunchy pistachio crumble. Perfect for breakfast or afternoon tea, this delicious cake blends vegan ingredients like soy milk and vegan butter to create a nutty, rich dessert without any dairy or eggs.
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
- 150 g vegan pistachio cream spread
- 50 g vegan pistachio cream spread
Glaze
- 60 g powdered sugar (plus extra for dusting)
- 1 tablespoon soy milk
Instructions
- Prepare: Preheat the 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 Pistachio Crumb Topping: Add 30 g pistachios, 30 g flour, and 2 tablespoons sugar to a food processor and pulse until roughly ground. Add 2 tablespoons cold vegan butter and pulse a few more seconds until mixture resembles coarse crumbs. Set aside.
- Mix Dry Ingredients: Sift 240 g flour, baking powder, baking soda, and sea salt into a bowl and stir to combine. Set aside.
- Make Vegan Buttermilk: Combine 160 ml soy milk and 2 teaspoons apple cider vinegar in a jug, stir, and let sit for a few minutes to curdle.
- Grind Nuts and Sugar: In a food processor or blender, blitz 80 g pistachios and 200 g granulated sugar until finely ground to create pistachio sugar.
- Cream Butter and Sugar: Using a mixer, beat 90 g room temperature vegan butter for one minute. Add the pistachio sugar and beat for an additional two minutes until fluffy.
- Add Wet Ingredients: Whisk 180 g vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract into the creamed butter mixture until fully combined.
- Make Batter: Alternately add the vegan buttermilk and sifted dry ingredients to the wet mixture in two additions each, gently whisking to combine after each. Avoid overmixing to keep the batter tender.
- Assemble Cake: Pour half the batter into the prepared pan. Spoon 150 g pistachio cream spread over the batter and gently smooth with an offset spatula, being careful not to press it into the batter. Top with remaining batter and smooth the surface. Sprinkle the pistachio crumble evenly over the top.
- Bake: Bake for 50 to 60 minutes until a skewer inserted in the center comes out almost clean with a few moist crumbs. If wet batter is present on the skewer, bake an additional 5 minutes as needed.
- Cool: Let the cake cool in the pan for 10 minutes before removing the springform sides and transferring the cake to a wire rack to cool completely.
- Make Glaze and Finish: Whisk 60 g powdered sugar and 1 tablespoon soy milk together until smooth. Once the cake is completely cool, dust it with powdered sugar and drizzle the glaze over the top for a beautiful finish.
Notes
- Use raw shelled pistachios for the best flavor and texture while grinding for both the topping and sugar component.
- Apple cider vinegar reacts with baking soda to create lift, mimicking buttermilk in this vegan recipe.
- Room temperature ingredients like vegan butter and yogurt ensure a smooth batter and better rise.
- The pistachio cream spread adds a luscious nutty swirl inside the cake for extra richness.
- Be gentle when layering the spread in the batter to avoid it sinking to the bottom.
- Check the cake towards the end of baking to avoid overbaking and drying.
