Jump to Recipe Print RecipeAs I stood in the kitchen, the enticing aroma of roasting pistachios wafted through the air, instantly whisking me away to my favorite café. That’s when I decided it was time to create a Vegan Pistachio Coffee Cake that would transport everyone who takes a bite. This delightful cake is not only eggless and dairy-free, but it also boasts a lush, moist texture that melts in your mouth. With a crunchy pistachio crumble topping that adds just the right amount of contrast, it’s a perfect treat any time of day. Plus, it’s a fabulous way to impress guests or a wonderful snack to enjoy during your coffee break. So, are you ready to dive into this tasty baking adventure? Let’s get started! Why You’ll Love This Eggless Cake Decadent texture: The moist, tender crumb melts in your mouth, making every bite a pure delight. Rich, nutty flavor: With roasted pistachios taking center stage, this cake offers a uniquely delightful taste that will satisfy your cravings. Versatile enjoyment: Perfect as a coffee cake or dessert, it effortlessly complements any occasion, from cozy mornings to elegant gatherings. Easy to make: With simple, accessible ingredients, whipping up this cake is a breeze. Plus, it’s eggless and dairy-free, making it a hit for everyone! Impressive presentation: The stunning crunchy pistachio crumble not only adds flavor but also creates an eye-catching finish that will wow your guests, just like my Fried Strawberry Cheesecake Sandwiches or Butterfinger Cheesecake Sweet. Crowd-pleaser: Whether serving at brunch or enjoying as an afternoon snack, this cake is sure to impress friends and family alike! Vegan Pistachio Coffee Cake Ingredients For the Cake • Raw Shelled Pistachios – Provide that rich, nutty flavor; swap for walnuts or almonds if desired. • All-Purpose Flour – Offers structure to the cake; can be replaced with a gluten-free blend for those with dietary restrictions. • Granulated Sugar – Adds the necessary sweetness to balance the pistachio flavor; consider coconut sugar as a substitute. • Vegan Butter – Contributes moisture and richness; for a dairy-free option, coconut oil works wonderfully. • Baking Powder – Acts as a leavening agent to help the cake rise; ensure it’s fresh for the best results. • Baking Soda – Pairs with acidic ingredients like apple cider vinegar for that perfect rise; no direct substitute suggested. • Sea Salt – Enhances all the flavors; kosher salt is an excellent alternative if needed. • Soy Milk – Adds liquid to the batter and helps create that tender texture; almond milk or oat milk can be used instead. • Apple Cider Vinegar – When mixed with soy milk, it creates a vegan buttermilk; lemon juice can also do the trick. • Vegan Greek-Style Yogurt – Adds moisture and a touch of tang; thick coconut yogurt can stand in as a great alternative. • Vanilla Extract – Provides a sweet aroma; use pure extracts for the most authentic taste. • Almond Extract – Enhances the cake with a delightful flavor; can be omitted or substituted with extra vanilla if needed. For the Crumble Topping • Chopped Raw Shelled Pistachios – Adds crunch and flavor to the topping; feel free to experiment with other nuts. • Brown Sugar – Provides a touch of caramel flavor; whites can substitute, but you’ll lose some richness. • Vegan Butter – Combines with the dry ingredients to create that perfect crumble; again, coconut oil works as an alternative. • Cinnamon – A hint of spice that elevates the crumble; optional but recommended for a cozy note. For the Glaze (Optional) • Powdered Sugar – Ideal for making icing and dusting the finished cake; organic is the preferred choice. • Vegan Pistachio Cream Spread – For an extra creamy glaze that complements the cake beautifully; homemade pistachio cream can be a tasty substitute. • Soy Milk – Used to adjust the glaze’s consistency; any plant-based milk will do! Not only will this Vegan Pistachio Coffee Cake impress your loved ones, but it will also fill your kitchen with an irresistible aroma! Are you ready to create this magical treat? Let’s move to the next step in our baking journey! Step‑by‑Step Instructions for Vegan Pistachio Coffee Cake Step 1: Preparation Preheat your oven to 160°C (320°F) for a fan-assisted oven or 180°C (356°F) for a conventional one. While it’s heating up, take an 8-inch springform pan and line the bottom with parchment paper to ensure easy removal later. This will help achieve that perfect, golden crust for your Vegan Pistachio Coffee Cake. Step 2: Make Crumb Topping In a food processor, combine the chopped raw shelled pistachios, flour, and brown sugar. Pulse the mixture until it’s roughly ground, resembling coarse crumbs. Next, incorporate cold vegan butter and pulse again until the texture becomes crumbly. Set this delightful topping aside; it will bring texture and contrast to your cake. Step 3: Mix Dry Ingredients In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. This ensures even distribution of the leavening agents for an airy rise. Whisk the ingredients together briefly, then set the bowl aside while you prepare the wet mixture for the Vegan Pistachio Coffee Cake. Step 4: Create Vegan Buttermilk Combine soy milk and apple cider vinegar in a small bowl, allowing it to sit for about 5-10 minutes. This mixture will gradually thicken and create a vegan buttermilk that adds moisture to the cake. Make sure to give it a gentle stir before using it in the batter to ensure a consistent texture. Step 5: Blend Nuts and Sugar In the same food processor, place the raw shelled pistachios along with granulated sugar. Pulse the mixture until finely ground, resembling a pistachio flour. This will enhance the flavor profile of your cake, creating a rich and nutty base that beautifully complements the other ingredients. Step 6: Cream Butter and Sugar In a large mixing bowl, beat the room temperature vegan butter until it’s fluffy and creamy—this should take about 3-4 minutes. Gradually add the ground pistachio-sugar mixture and continue mixing for an additional 2 minutes. You’ll notice a delightful aroma as these ingredients blend, setting the stage for a decadent cake. Step 7: Combine Wet Ingredients Stir in the vegan yogurt, vanilla extract, and almond extract into the creamed butter mixture, blending until fully incorporated. This adds moisture and a touch of flavor depth to the batter, ensuring your Vegan Pistachio Coffee Cake remains moist and flavorful throughout its baking journey. Step 8: Make Cake Batter Alternate gradually adding the vegan buttermilk and dry ingredients to the wet mixture, starting with the dry and mixing until just combined. Be cautious not to overmix; a few lumps are perfectly fine. This will create a tender batter that bakes into the moist cake we all love, rich with pistachio goodness. Step 9: Assemble Cake Pour half of the batter into your prepared springform pan, using a spatula to spread it evenly. Then, gently layer the vegan pistachio cream spread on top, creating a creamy filling. Finally, cover with the remaining batter, and sprinkle the crumb topping evenly over the surface to create that irresistible crunch. Step 10: Bake Place your cake in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a skewer into the center; it should come out with a few moist crumbs attached. If it’s still gooey, give it a few more minutes in the oven. The top should be a beautiful golden brown. Step 11: Cool and Glaze After baking, allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, dust with powdered sugar and drizzle a glaze made of powdered sugar, vegan pistachio cream, and soy milk over the top for an extra touch of sweetness and elegance. Vegan Pistachio Coffee Cake Variations Feel free to get creative with your cake – there’s so much you can do to make it truly yours! Nut Allergy-Friendly: Swap in sunflower seeds or pumpkin seeds instead of pistachios to maintain a delightful crunch. Gluten-Free: Use a gluten-free flour blend if you want to enjoy this cake without the gluten—delicious results guaranteed. Sweetness Twist: Try adding maple syrup or agave syrup instead of granulated sugar for a unique flavor and a touch of natural sweetness. Fruit-Infused: Incorporate chopped bananas or apples in the batter for additional moisture and natural sweetness. They pair beautifully with the pistachios! Spice it Up: Add a dash of nutmeg or cardamom to the batter for a warm, aromatic boost—a perfect autumnal treat! Cream Cheese Filling: Swirl a layer of vegan cream cheese mixed with a little sugar and lemon juice into the cake before baking for a delightful surprise. Chocolate Lovers: Fold in dairy-free chocolate chips for a rich and heavenly touch that balances with the pistachio flavors. Café Style: Serve with a gentle drizzle of espresso icing for a satisfying café-style treat that pairs perfectly with your favorite brew. Whichever variation you choose, this Vegan Pistachio Coffee Cake is destined to impress—just like my delightful Fried Strawberry Cheesecake Sandwiches or Jiggly Japanese Cheesecake! Enjoy the possibilities! What to Serve with Moist Eggless Pistachio Cake Enhance your delightful baking experience by exploring delicious pairings that elevate your eggless treat to new heights. Fresh Berries: Their vibrant, juicy sweetness complements the nutty flavors of the cake while adding a refreshing contrast. A beautiful arrangement of strawberries, blueberries, or raspberries on the side brings color and a light touch! Dairy-Free Whipped Cream: A dollop of this airy, creamy topping enhances the cake’s moist texture, providing an indulgent feel without dairy. It’s a light and luscious addition that everyone can enjoy. Coffee or Tea: The rich aroma and warmth of these beverages create a cozy atmosphere to savor your cake. Whether you prefer a bold espresso or a soothing herbal tea, it’s a perfect match for those tasty bites! Toasted Coconut Flakes: These crunchy, slightly sweet flakes introduce an exciting texture to the dessert. Sprinkle them over each slice for a tropical flair that nicely balances the flavors of the pistachio cake. Dark Chocolate Drizzle: A drizzle of melted vegan dark chocolate across the top not only adds elegance but also an extra layer of flavor. The bittersweet chocolate pairs beautifully with the rich nuttiness, creating a divine combination! Chilled Fruit Sorbet: The bright, icy freshness of fruit sorbet offers a delightful contrast to the cake’s moistness. Choose a citrus or berry flavor to brighten up each bite of your treat! Vegan Vanilla Ice Cream: Creamy, smooth, and decadent, a scoop of vegan ice cream will take your cake experience to another level, creating a rich dessert moment that’s hard to resist. Almond Milk Latte: This soothing drink is a splendid companion to your eggless pistachio cake, with its nutty flavor echoing the cake’s essence while providing a warm comfort that invites you to linger a little longer. Sliced Bananas: Fresh banana rounds can add natural sweetness and a nice, creamy texture to each slice of cake. They create an inviting contrast for both presentation and flavor! Expert Tips for Vegan Pistachio Coffee Cake • Accurate Measurements: Use a kitchen scale to ensure precise quantities, as this will significantly affect the texture and rise of your vegan pistachio coffee cake. • Avoid Overmixing: Mix the batter until just combined to maintain a light and fluffy texture. Overmixing can lead to a dense cake, which is best avoided. • Temperature Matters: Ensure your vegan butter is at room temperature for easy creaming; this contributes to the cake’s overall moisture and texture. • Chill Vegan Butter: If your crumble topping isn’t coming together, try chilling the vegan butter before incorporating it for a better crumble consistency. • Customization Options: Experiment with different nuts or add dried fruits if you want a twist on the traditional vegan pistachio coffee cake—make it your own! Make Ahead Options These Vegan Pistachio Coffee Cake preparations are perfect for busy home cooks looking to simplify their meal planning! You can prepare the dry ingredients (flour, baking powder, baking soda, and salt) and store them in an airtight container up to 3 days in advance. The crumble topping can also be made ahead; just assemble it and refrigerate for up to 24 hours before using. When ready to bake, combine the wet ingredients and cake batter, then layer it with the additional components as directed. This way, your cake will be just as delicious with minimal effort, leaving you free to enjoy the process and your time! Storage Tips for Vegan Pistachio Coffee Cake Room Temperature: Keep the cake in an airtight container at room temperature for up to 2 days to maintain its moistness and flavor. Fridge: For extended freshness, store the cake in the refrigerator for up to a week. Make sure it’s well-wrapped to prevent it from drying out. Freezer: Slice the vegan pistachio coffee cake into portions and freeze for up to a month. Wrap slices tightly in plastic wrap, then place them in an airtight freezer bag. Reheating: Thaw frozen slices in the fridge overnight, then gently warm them in the microwave for about 15-20 seconds for a delectable treat! Vegan Pistachio Coffee Cake Recipe FAQs What type of pistachios should I use for the cake? For the best flavor and texture, use raw shelled pistachios. They provide that rich, nutty essence that invigorates each bite of the cake. If you’re looking for alternatives, walnuts or almonds can serve as delightful substitutes, giving the cake a different but equally enjoyable flavor profile. How should I store the Vegan Pistachio Coffee Cake? To keep your cake fresh, store it in an airtight container at room temperature for up to 2 days. If you want it to last longer, you can refrigerate it where it will stay fresh for about a week. Be sure to wrap it properly to avoid drying out. Can I freeze this cake, and if so, how? Absolutely! To freeze, slice your Vegan Pistachio Coffee Cake into individual portions, then wrap each slice tightly in plastic wrap. Place the wrapped slices in an airtight freezer bag, and they can be frozen for up to a month. When you’re ready to enjoy them, just thaw the slices in the refrigerator overnight and gently warm them in the microwave for about 15-20 seconds! What should I do if my cake doesn’t rise? If your cake doesn’t rise as expected, check your baking powder and baking soda to ensure they’re fresh; expired leavening agents can impact the cake’s lift. Additionally, when mixing, avoid overmixing the batter—this can lead to a dense texture instead of a light, fluffy cake. For best results, gently incorporate ingredients until just combined! Can I make dietary substitutions in this recipe? Certainly! This Vegan Pistachio Coffee Cake is quite flexible. If you’re gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. For nut allergies, omit the pistachios and consider using sunflower seeds or another nut-free option for a similar crunch. Soy milk can easily be swapped for almond milk or oat milk, depending on your preference or dietary needs. What is the best way to serve this cake? For a delightful treat, serve slices of your Vegan Pistachio Coffee Cake with a dollop of dairy-free whipped cream or alongside your favorite hot beverage. It makes a great accompaniment for brunch or as an afternoon snack, adding a cozy touch to any occasion. Decadent Vegan Pistachio Coffee Cake That Will Wow You A delightful Vegan Pistachio Coffee Cake that is eggless and dairy-free, offering a rich texture and flavor that will impress anyone. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hrCooling Time 10 minutes minsTotal Time 1 hour hr 25 minutes mins Servings: 8 slicesCourse: DessertCuisine: VeganCalories: 220 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake1 cup Raw Shelled Pistachios Can swap for walnuts or almonds if desired.2 cups All-Purpose Flour Can be replaced with a gluten-free blend.1 cup Granulated Sugar Consider coconut sugar as a substitute.1/2 cup Vegan Butter Coconut oil can be used as an alternative.2 teaspoons Baking Powder Ensure it's fresh for best results.1 teaspoon Baking Soda Pairs with apple cider vinegar.1/2 teaspoon Sea Salt Kosher salt is an alternative.1 cup Soy Milk Almond or oat milk can be used instead.1 tablespoon Apple Cider Vinegar Creates vegan buttermilk when mixed with soy milk.1/2 cup Vegan Greek-Style Yogurt Thick coconut yogurt is a great alternative.1 teaspoon Vanilla Extract Pure extracts for authentic taste.1/2 teaspoon Almond Extract Can be omitted or substituted with extra vanilla.For the Crumble Topping1/2 cup Chopped Raw Shelled Pistachios Other nuts can be experimented with.1/4 cup Brown Sugar White sugar can substitute but will lose richness.1/4 cup Vegan Butter Coconut oil can also be used.1 teaspoon Cinnamon Optional but recommended.For the Glaze (Optional)1 cup Powdered Sugar Organic is preferred.1/4 cup Vegan Pistachio Cream Spread Homemade can be a tasty substitute.2 tablespoons Soy Milk Any plant-based milk will do. Equipment 8-inch springform panFood processorMixing bowlsWhiskSpatulaWire Rack Method PreparationPreheat your oven to 160°C (320°F) for fan-assisted or 180°C (356°F) for conventional. Line the bottom of an 8-inch springform pan with parchment paper.Make Crumb ToppingIn a food processor, combine chopped raw shelled pistachios, flour, and brown sugar. Pulse until it resembles coarse crumbs. Add cold vegan butter and pulse until crumbly.Mix Dry IngredientsIn a large bowl, sift together all-purpose flour, baking powder, baking soda, and sea salt. Whisk briefly.Create Vegan ButtermilkCombine soy milk and apple cider vinegar in a small bowl. Allow to sit for 5-10 minutes.Blend Nuts and SugarIn the food processor, combine raw shelled pistachios and granulated sugar. Pulse until finely ground.Cream Butter and SugarIn a large bowl, beat room temperature vegan butter until fluffy, about 3-4 minutes. Gradually add pistachio-sugar mixture and mix for 2 minutes.Combine Wet IngredientsStir in vegan yogurt, vanilla extract, and almond extract into the creamed butter mixture.Make Cake BatterAlternate gradually adding vegan buttermilk and dry ingredients to the wet mixture, starting with dry ingredients until just combined.Assemble CakePour half the batter into the prepared pan, layer with vegan pistachio cream, cover with remaining batter, and sprinkle crumb topping over.BakeBake for 50-60 minutes. Check doneness with a skewer; it should come out with a few moist crumbs.Cool and GlazeAllow cake to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar and drizzle glaze over the top. Nutrition Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gCalcium: 2mgIron: 5mg NotesEnsure accurate measurements and avoid overmixing for the best texture. Customize with different nuts or dried fruits as desired. Tried this recipe?Let us know how it was!
