Dessert

Irresistible Vegan Pistachio Coffee Cake Recipe

Name: Irresistible Vegan Pistachio Coffee Cake Recipe
Prep time: 20 min
Cook time: PT-490152H15M24S
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 200g plain flour; 100g ground pistachios; 1½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tsp ground cardamom; 200g caster sugar; 240ml almond milk; 1 tbsp apple cider vinegar; 80g vegan yogurt; 60ml neutral oil; 1 tsp vanilla extract; 1 tbsp instant coffee (dissolved in 1 tbsp hot water); 60g plain flour; 50g ground pistachios; 50g brown sugar; ½ tsp cinnamon; 50g vegan butter (cold); 60g powdered sugar; 1 tbsp plant-based milk; 1 tbsp chopped pistachios for garnish

ByHugo Harnd November 9, 2025November 9, 2025

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Introduction

This vegan pistachio coffee cake is lush, flavorful, and perfect for any occasion. With a delicate crumb, fragrant cardamom, and a hint of coffee, it delivers irresistible flavor in every bite. Topped with a crunchy pistachio topping and optional glaze, it’s a treat both beautiful and delicious.

A close-up of a single round slice of cake placed on a white plate with a slightly speckled texture. The cake has two main layers: the bottom layer is a thick, light yellow, crumbly sponge; above it is a creamy white icing layer that drips down the side. The top is covered with a mixture of small greenish clusters that look crunchy and are dusted lightly with powdered sugar. A silver fork rests on the plate next to the cake slice, and the background shows a white marbled surface with a white cup blurred out behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g plain flour
100g ground pistachios
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cardamom
200g caster sugar
240ml almond milk
1 tbsp apple cider vinegar
80g vegan yogurt
60ml neutral oil
1 tsp vanilla extract
1 tbsp instant coffee (dissolved in 1 tbsp hot water)

For the Crumb Topping:

60g plain flour
50g ground pistachios
50g brown sugar
½ tsp cinnamon
50g vegan butter (cold)

Optional Glaze:

60g powdered sugar
1 tbsp plant-based milk
1 tbsp chopped pistachios for garnish

Instructions

Step 1: Preheat your oven to 175°C (350°F). Line and grease an 8-inch springform pan to prepare it for baking.
Step 2: In a small bowl, mix the almond milk with apple cider vinegar and set aside to curdle slightly.
Step 3: In a large bowl, combine plain flour, ground pistachios, baking powder, baking soda, salt, and ground cardamom. Mix well.
Step 4: In another bowl, whisk together caster sugar, vegan yogurt, neutral oil, dissolved instant coffee, and vanilla extract. Add the almond milk and vinegar mixture to this wet mix and combine thoroughly.
Step 5: Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix to keep the cake tender.
Step 6: Pour the batter evenly into your prepared springform pan.
Step 7: To make the crumb topping, blend plain flour, ground pistachios, brown sugar, and cinnamon. Cut in the cold vegan butter until the mixture becomes crumbly.
Step 8: Sprinkle the crumb topping evenly over the batter in the pan.
Step 9: Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the center comes out clean.
Step 10: Allow the cake to cool completely in the pan before removing the sides.
Step 11: If desired, prepare the glaze by mixing powdered sugar with plant-based milk until smooth. Drizzle over the cooled cake and garnish with chopped pistachios.

Tips & Variations

Use ground cardamom sparingly to avoid overpowering the other flavors; it adds a lovely aromatic note.
For a mocha twist, increase the instant coffee slightly or add a splash of strong brewed coffee to the batter.
Swap almond milk for oat or soy milk depending on your preference or allergies.
If you don’t have vegan yogurt, try silken tofu blended with a little lemon juice as a substitute.
Store leftovers with the glaze on separately to avoid sogginess; add it just before serving.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Before serving refrigerated cake, let it come to room temperature and optionally reheat gently. The glaze can be stored separately in the fridge and added just before serving.

How to Serve

The image shows a single thick muffin cut in half, with a crumbly yellow inside and light brown edges. It is topped with a layer of small green seeds and a crumbly topping dusted with powdered sugar. A creamy light beige sauce drips slowly down the front of the muffin. The muffin sits on a white marbled surface with a few crumbs and drops of sauce around it, and the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake nut-free?

Pistachios are a key flavor here, but you can substitute ground sunflower seeds or pumpkin seeds if avoiding nuts. The flavor will be different but still enjoyable.