Description
This Vegan Pistachio Coffee Cake combines the rich flavors of ground pistachios and aromatic coffee with a soft, moist crumb and a crunchy, spiced topping. Perfect as a decadent yet wholesome treat, this cake is dairy-free, egg-free, and bursting with subtle cardamom and cinnamon notes, making it an irresistible delight for vegan and coffee lovers alike.
Ingredients
Scale
For the Cake Batter:
- 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
- Preheat: Preheat your oven to 175°C (350°F). Line and grease an 8-inch springform pan to prepare for the batter.
- Prepare Milk: Combine the almond milk with apple cider vinegar in a small bowl and set aside. This mixture will act as a vegan buttermilk substitute.
- Mix Dry Ingredients: In a large bowl, whisk together the plain flour, ground pistachios, baking powder, baking soda, salt, and ground cardamom until well combined.
- Mix Wet Ingredients: In another bowl, whisk the caster sugar, vegan yogurt, neutral oil, dissolved instant coffee, and vanilla extract. Then add the almond milk and vinegar mixture and stir to combine thoroughly.
- Combine Batter: Gently fold the wet ingredients into the dry ingredients. Take care not to overmix to keep the cake tender.
- Assemble Cake: Pour the batter into your prepared springform pan and smooth out the top evenly.
- Make Crumb Topping: In a separate bowl, mix the plain flour, ground pistachios, brown sugar, and cinnamon. Cut the cold vegan butter into the mixture using your fingers or a pastry cutter until it becomes crumbly. Sprinkle this crumb topping evenly over the batter in the pan.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a skewer into the center; it should come out clean.
- Cool: Remove the cake from the oven and allow it to cool completely in the pan before glazing.
- Finish: If desired, prepare the optional glaze by mixing powdered sugar and plant-based milk until smooth. Drizzle over the cooled cake and garnish with the chopped pistachios for an extra crunch and decorative touch.
Notes
- Be careful not to overmix the batter to ensure a light and fluffy texture.
- The apple cider vinegar and almond milk mixture acts as a vegan buttermilk substitute and is essential for proper rise and tenderness.
- You can substitute almond milk with any other plant-based milk such as soy or oat milk.
- The optional glaze adds sweetness and moisture but can be omitted for a less sweet cake.
- Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- For added texture, try folding in some chopped pistachios into the batter.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Western
Keywords: vegan coffee cake, pistachio coffee cake, vegan baking, dairy-free cake, plant-based dessert, vegan pistachio cake
