Vegan Pistachio Coffee Cake Recipe

If you’re looking for a showstopper treat that’s moist, nutty, and impossible to resist, this Vegan Pistachio Coffee Cake will sweep you off your feet! Every bite is a celebration of buttery, green pistachio richness swirled with creamy, plant-based decadence. The tender crumb, hints of almond, and ribbon of pistachio cream make this cake a marvel for breakfast, brunch, or whenever your inner baker needs to impress. Whether sharing a slice over coffee with friends or savoring it solo, this cake is about pure, joyful indulgence—no dairy or eggs needed.

Ingredients You’ll Need

There’s magic in simple ingredients, and each one in this Vegan Pistachio Coffee Cake recipe has a role to play. From rich plant-based yogurt to golden pistachio cream, you’ll love how every component builds flavor and texture in the finished cake.

• Raw Shelled Pistachios (30g + 80g): Use high-quality, raw pistachios for the best green color and nutty flavor—avoid salted or roasted!
• All-Purpose Flour (30g + 240g): This forms the structure of the crumb and topping, producing a tender, classic coffee cake texture.
• Granulated Sugar (2 tbsp + 200g): Provides sweetness and helps create a moist, soft crumb without overwhelming the pistachio notes.
• Vegan Butter (2 tbsp cold + 90g room temp): Cold butter is key for a crumbly topping; room-temp butter gives the cake body and richness.
• Baking Powder (2 ¼ tsp): Ensures your cake rises perfectly and stays light.
• Baking Soda (¼ tsp): Works alongside the vinegar to make the cake fluffy.
• Sea Salt (¼ tsp): A little salt brings all the flavors into sharp, delicious focus.
• Soy Milk (160ml + 1 tbsp): This plant milk curdles with vinegar to make vegan “buttermilk” for extra tenderness.
• Apple Cider Vinegar (2 tsp): Reacts with baking soda for lift, and subtly brightens the cake.
• Vegan Greek-style Yogurt (180g, room temp): Adds tang, richness, and a lovely close-grained texture to your crumb.
• Vanilla Extract (2 tsp): Softens and sweetens the nutty pistachio flavor beautifully.
• Almond Extract (¼ tsp): Just a hint takes the pistachio flavor to new heights—don’t skip it!
• Vegan Pistachio Cream Spread (150g + 50g): Swirled into the center and drizzled in the glaze, this brings intense pistachio flavor and gorgeous color.
• Powdered Sugar (60g + extra): Sweetens and sets the glaze so it shimmers on top.

How to Make Vegan Pistachio Coffee Cake

Step 1: Prep Your Pan and Oven

Preheat your oven to 160°C (320°F) with the fan or 180°C (356°F) conventional. This lower temperature ensures slow, even baking for a moist crumb. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper—this will help you lift the cake out cleanly later.

Step 2: Blitz the Pistachio Crumb Topping

In a food processor, toss in 30g pistachios, 30g flour, and 2 tablespoons sugar. Pulse until the nuts are roughly ground. Drop in the 2 tablespoons cold vegan butter and blitz just until the mixture looks crumbly, like damp sand. This crumb will give your Vegan Pistachio Coffee Cake a gorgeous buttery topping that bakes into a golden crown.

Step 3: Sift and Mix Dry Ingredients

Grab a mixing bowl and sift together 240g flour, baking powder, baking soda, and sea salt. Whisk gently to combine, ensuring no clumps—this guarantees that every bite is perfectly leavened and seasoned.

Step 4: Make Vegan Buttermilk

Pour 160ml soy milk and 2 teaspoons apple cider vinegar into a jug and stir. Watch it thicken slightly—this “buttermilk” adds moistness and tang, just like its dairy cousin.

Step 5: Grind Pistachios with Sugar

Add 80g pistachios and 200g sugar to your food processor or blender. Blitz until the nuts are very finely ground, almost like sand. This step intensifies the pistachio flavor throughout the cake and gives your crumb a pretty pale green tinge.

Step 6: Cream the Butter and Sugar

In a large bowl, use a handheld or stand mixer to cream 90g room-temp vegan butter for about a minute. Then, add the pistachio-sugar mixture and beat for another 2 minutes. The result? An airy, nutty, sweet base for your Vegan Pistachio Coffee Cake batter.

Step 7: Incorporate the Wet Ingredients

Add the 180g vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract to the creamed mixture, whisking until everything is fully blended. This mixture will look creamy, thick, and smell incredible.

Step 8: Combine Wet, Dry, and Buttermilk

Now, gently alternate between adding the vegan buttermilk and dry ingredients into the wet mixture in two batches each, mixing until just combined each time. Be careful not to overmix—this keeps your cake tender.

Step 9: Layer the Cake

Spoon half of the batter into your prepared pan, smoothing it out. Carefully dollop 150g vegan pistachio cream spread over the batter and gently spread it with an offset spatula so it forms an even layer (don’t push it down too far). Top with the remaining batter and smooth the surface.

Step 10: Add the Crumb Topping

Crumble your reserved pistachio topping evenly over the cake. This layer browns and crisps up as it bakes, so don’t skimp—every chunk adds texture and extra pistachio punch.

Step 11: Bake to Perfection

Slide the pan into your preheated oven and bake for 50 to 60 minutes. Start checking at 50 minutes: a skewer in the center should come out mostly clean, with just a crumb or two sticking to it (watch for melted pistachio cream, which can look wet but isn’t uncooked batter). If needed, bake in five-minute increments until just right.

Step 12: Cool the Cake

Let the cake rest in its tin for 10 minutes. Carefully remove the ring and base, then transfer to a wire rack to cool completely before icing. This patience is worth it—the flavors settle and slicing is neat and easy.

Step 13: Glaze and Finish

Mix 50g vegan pistachio cream spread, 60g powdered sugar, and 1 tablespoon soy milk into a glossy, pourable glaze. Once your Vegan Pistachio Coffee Cake is cool, sprinkle with extra powdered sugar, then drizzle generously with pistachio glaze. If you want to get fancy, add chopped pistachios or edible flowers for drama.

How to Serve Vegan Pistachio Coffee Cake

Garnishes

This cake already shines, but finishing with extra chopped pistachios, a dusting of powdered sugar, or even fresh edible flowers brings out its naturally green hues. A tiny sprinkle of Maldon salt can add a beautiful, grown-up finishing touch, too.

Side Dishes

Of course, a hot cup of coffee or strong black tea is a classic, but you can also serve slices with a dollop of vegan whipped cream or a spoonful of dairy-free vanilla ice cream for true decadence. For breakfast, a bright fruit salad pairs wonderfully with the cake’s nutty flavor.

Creative Ways to Present

If you want to wow a crowd, cut the Vegan Pistachio Coffee Cake into wedges and serve each slice on a vivid green napkin or plate. You could also make it into individual mini cakes using muffin tins, just remember to shorten the bake time! For a brunch buffet, stack slice triangles on a pretty cake stand, alternating with slices of fresh citrus for an edible centerpiece.

Make Ahead and Storage

Storing Leftovers

This cake keeps well at room temperature for about 2 days, covered tightly in foil or a cake dome to stay moist. If your kitchen runs warm, pop it in the fridge instead—just bring slices back to room temp before enjoying, so the crumb is nice and tender.

Freezing

If you have extra Vegan Pistachio Coffee Cake or want to prep ahead, you’re in luck: it freezes beautifully! Simply wrap individual slices (or the whole cake, unglazed) well in plastic wrap and foil. Store in an airtight container or bag—freeze for up to 2 months. When ready to serve, thaw at room temperature, then add fresh glaze for that just-baked look.

Reheating

Want your cake slice warm and fragrant? Pop it into a 150°C (300°F) oven for 10 minutes, or give it a quick 20-second zap in the microwave. If you’ve glazed it already, gently warm to avoid melting the glaze completely—the cake will taste fresh and the crumb will be irresistible.

FAQs

Can I substitute another nut for pistachios?

If you can’t find pistachios or want a twist, raw almonds or cashews work in both the batter and topping. Just keep the quantities the same for best results, but note the flavor will be a bit different—definitely delicious, though!

Is there a way to make this cake gluten-free?

Yes! Swap the all-purpose flour for a cup-for-cup gluten-free baking blend, making sure it contains xanthan gum if possible. The texture may be slightly more delicate, but the cake will still be scrumptious and hold together nicely.

Help—my pistachio cream spread is hard to find. Any tips?

Look for vegan pistachio spread at Italian grocers or online. If you’re in a pinch, you can blend softened raw pistachios with a little sweetener and coconut cream to create a quick homemade spread, though the cake truly shines with store-bought pistachio cream.

What’s the best way to get that vibrant green color?

Using raw, unsalted pistachios is key—they’re naturally bright! If you want extra vibrancy, you could add a pinch of spirulina or matcha powder to the batter, though it’s not necessary for flavor or texture.

Can I make Vegan Pistachio Coffee Cake without a food processor?

Absolutely. Simply chop the pistachios very finely with a knife, and use a pastry cutter or fork to make the topping. The texture may be a bit more rustic, but the flavor will still sing!

Final Thoughts

I can’t wait for you to bake up your own Vegan Pistachio Coffee Cake and experience just how special it is. With its tender crumb, creamy pistachio center, and buttery crumb topping, this is the kind of cake you’ll be proud to share—or maybe just keep for yourself! Try it soon, and don’t forget to let your inner baker shine.

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