Moist, flavorful, and completely plant-based, this Vegan Pistachio Coffee Cake is a delightful treat that pairs perfectly with your favorite hot beverage. It’s ideal for gatherings, brunches, or simply as a cozy afternoon snack. The unique combination of pistachios and creamy fillings creates a cake that not only satisfies your sweet tooth but also impresses with its texture and taste.
Why You’ll Love This Recipe
- Rich flavor: The blend of pistachios and dairy-free cream provides a nutty and creamy taste.
- Eggless delight: Perfect for those avoiding eggs while still enjoying a delicious cake.
- Easy to make: Simple ingredients and straightforward steps make this recipe accessible for all skill levels.
- Versatile serving options: Ideal for breakfast, dessert, or as a coffee companion.
- Beautiful presentation: Its vibrant green topping makes it visually appealing for any occasion.
Tools and Preparation
To whip up this scrumptious Vegan Pistachio Coffee Cake, you will need some essential kitchen tools. Having the right equipment can make the baking process smoother and more enjoyable.
Essential Tools and Equipment
- Springform cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Importance of Each Tool
- Springform cake pan: Allows easy removal of the cake without damaging it, ensuring a beautiful presentation.
- Mixing bowls: Essential for combining ingredients thoroughly, especially when dealing with wet and dry components.
- Rubber spatula: Helps in scraping down the sides of bowls to ensure no ingredient is left behind.
Ingredients
For this delicious Vegan Pistachio Coffee Cake, gather the following ingredients:
For the Crumble Topping
- 30 g raw shelled pistachios (note 1)
- 30 g all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons vegan butter (cold)
For the Cake Batter
- 240 g all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 160 ml soy milk (note 2)
- 2 teaspoons apple cider vinegar (note 3)
- 80 g raw shelled pistachios (note 1)
- 200 g granulated sugar
- 90 g vegan butter (room temp note 4)
- 180 g vegan Greek-style yogurt (room temp note 5)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
For the Cream Filling and Icing
- 150 g vegan pistachio cream spread (note 6)
- 50 g vegan pistachio cream spread (note 6)
- 60 g powdered sugar (plus extra for dusting)
- 1 tablespoon soy milk (note 2)
How to Make Vegan Pistachio Coffee Cake
Step 1: Preheat the Oven
Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Prepare your springform cake pan by lining both the base and sides with parchment paper.
Step 2: Prepare the Crumble Topping
In a mixing bowl:
1. Combine 30 g raw shelled pistachios, 30 g all-purpose flour, 2 tablespoons granulated sugar, and 2 tablespoons cold vegan butter.
2. Use your fingers to mix until crumbly. Set aside.
Step 3: Mix Dry Ingredients
In another bowl:
1. Whisk together 240 g all-purpose flour, 2 ¼ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon sea salt.
2. Set aside for later use.
Step 4: Combine Wet Ingredients
In a separate bowl:
1. Mix together 160 ml soy milk, and add in 2 teaspoons apple cider vinegar. Let it sit for about 5 minutes until slightly thickened.
2. In another bowl, beat together 90 g room temperature vegan butter, 200 g granulated sugar, and then add in the thickened soy milk mixture.
Step 5: Combine All Ingredients
- Gradually add the dry mixture to the wet mixture while stirring gently until just combined.
- Fold in the remaining chopped pistachios (80 g raw shelled pistachios) along with additional flavors like vanilla extract (2 teaspoons) and almond extract (¼ teaspoon) into the batter.
Step 6: Bake the Cake
- Pour half of the batter into your prepared pan.
- Spread the first layer of vegan pistachio cream (150 g) evenly over it.
- Top with the remaining batter before sprinkling your crumble topping on top.
- Bake in preheated oven for about 55 minutes or until golden brown.
Enjoy making this delightful Vegan Pistachio Coffee Cake!
How to Serve Vegan Pistachio Coffee Cake
Serving your Vegan Pistachio Coffee Cake can elevate the experience for you and your guests. Here are some delightful ways to enjoy this moist and flavorful cake.
With Fresh Berries
- Serve slices of the cake alongside a medley of fresh berries like strawberries, blueberries, and raspberries. The tartness of the berries complements the rich pistachio flavor beautifully.
Drizzled with Agave Syrup
- A light drizzle of agave syrup over each slice adds a touch of sweetness that enhances the nutty notes of the pistachios. This makes for an elegant presentation.
Paired with Vegan Whipped Cream
- Top your cake with a dollop of vegan whipped cream for a creamy contrast. You can make it at home or buy a ready-made version from your local store.
Accompanied by a Cup of Tea or Coffee
- Enjoy your cake with a warm cup of coffee or tea. The flavors blend perfectly, making it an ideal afternoon treat.
With Crushed Nuts as Garnish
- Sprinkle some crushed pistachios on top of each slice before serving. This adds an extra crunch and reinforces the pistachio theme.
How to Perfect Vegan Pistachio Coffee Cake
To ensure your Vegan Pistachio Coffee Cake turns out perfectly every time, consider these helpful tips.
Use fresh ingredients: Fresh baking soda and baking powder will ensure your cake rises nicely and has a fluffy texture.
Measure accurately: Use a kitchen scale to weigh ingredients like flour and sugar for precise measurements, which is crucial in vegan baking.
Don’t skip the vinegar: The apple cider vinegar reacts with the baking soda, helping the cake rise and adding moisture.
Room temperature ingredients: Make sure ingredients like vegan butter and yogurt are at room temperature to mix smoothly and create a uniform batter.
Best Side Dishes for Vegan Pistachio Coffee Cake
Pairing side dishes with your Vegan Pistachio Coffee Cake can enhance your dessert experience. Here are some tasty options to consider.
Coconut Macaroons: Chewy coconut treats that add another layer of flavor while complementing the nuttiness of the cake.
Fruit Salad: A light fruit salad made with seasonal fruits offers freshness alongside the rich cake.
Chia Seed Pudding: A creamy chia seed pudding can serve as a nutritious side that balances out the sweetness.
Almond Biscotti: Crunchy almond biscotti adds texture and is perfect for dipping in coffee or tea.
Vegan Cheese Platter: A selection of vegan cheeses paired with crackers creates an interesting contrast against the sweet cake.
Dark Chocolate Squares: Rich dark chocolate squares provide an indulgent option that pairs well with pistachios.
Nut Butter Spread: A side of almond or peanut butter can take flavors to another level when spread over slices of cake.
Herbal Tea Infusion: A soothing herbal tea infusion enhances relaxation while enjoying this delightful dessert.
Common Mistakes to Avoid
When making Vegan Pistachio Coffee Cake, a few common mistakes can lead to less-than-ideal results. Here are some pitfalls to watch out for:
Using stale ingredients: Always check the freshness of your baking powder and flour. Stale ingredients can affect the rise and texture of your cake.
Not measuring accurately: Baking is a science. Use a kitchen scale or measuring cups for precise measurements to ensure the right balance of ingredients.
Skipping the vinegar: The apple cider vinegar is crucial for activating the baking soda. Don’t skip it as it helps achieve a light, fluffy texture.
Overmixing the batter: Mixing too much can lead to a dense cake. Stir until just combined for a lighter texture.
Cooling in the pan: Avoid letting your cake cool in the pan for too long. This can make it soggy. Transfer it to a wire rack shortly after baking.
Storage & Reheating Instructions
Refrigerator Storage
- Duration: Store in an airtight container in the fridge for up to 5 days.
- Container: Use a glass or plastic container with a lid to keep it fresh.
Freezing Vegan Pistachio Coffee Cake
- Duration: Freeze for up to 3 months.
- Container: Wrap slices individually in plastic wrap before placing them in a freezer-safe bag or container.
Reheating Vegan Pistachio Coffee Cake
- Oven: Preheat to 180°C/350°F and warm slices for about 10 minutes.
- Microwave: Heat on medium power for 15-20 seconds per slice, checking frequently.
- Stovetop: Place slices in a skillet over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
Can I use other nuts instead of pistachios?
Yes, you can substitute with walnuts or almonds, but this will change the flavor profile of your Vegan Pistachio Coffee Cake.
How do I make this cake gluten-free?
To make a gluten-free version, use a gluten-free all-purpose flour blend instead of regular flour.
What beverages pair well with Vegan Pistachio Coffee Cake?
This cake is perfect with coffee or tea; its nutty flavors complement both drinks beautifully.
Can I add chocolate chips to the recipe?
Absolutely! Adding dairy-free chocolate chips can enhance the flavor and give an extra treat in each bite.
How should I store leftover vegan pistachio coffee cake?
Store leftovers in an airtight container in the refrigerator for up to five days or freeze them for longer storage.
Final Thoughts
The Vegan Pistachio Coffee Cake is not only delicious but also versatile enough for various occasions. Its moist texture combined with the crunchy topping makes it an irresistible treat. Feel free to customize it by adding your favorite nuts or spices for even more flavor. Give this recipe a try, and enjoy every bite alongside your favorite beverage!
Vegan Pistachio Coffee Cake
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 10 slices 1x
Description
Indulge in the delightful experience of our Vegan Pistachio Coffee Cake, a moist and flavorful dessert that is entirely plant-based. This cake merges the rich nuttiness of pistachios with a creamy filling, making it an ideal companion for your favorite coffee or tea. Perfect for brunches, gatherings, or a cozy afternoon snack, this cake offers a beautiful presentation with its vibrant green topping that will impress guests and family alike. Easy to make with simple ingredients, this eggless treat caters to both vegan diets and sweet cravings.
Ingredients
- 30 g raw shelled pistachios (for crumble)
- 240 g all-purpose flour
- 160 ml soy milk
- 200 g granulated sugar
- 90 g vegan butter
- 180 g vegan Greek-style yogurt
- 150 g vegan pistachio cream spread
- 30 g all-purpose flour (for crumble)
- 2 tablespoons granulated sugar (for crumble)
- 2 tablespoons vegan butter (cold, for crumble)
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 teaspoons apple cider vinegar
- 80 g raw shelled pistachios
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 50 g vegan pistachio cream spread
- 60 g powdered sugar (plus extra for dusting)
- 1 tablespoon soy milk
Instructions
- Preheat the oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Prepare a springform cake pan with parchment paper.
- For the crumble topping, mix together the pistachios, flour, sugar, and cold vegan butter until crumbly; set aside.
- In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Combine soy milk and apple cider vinegar in another bowl; allow to thicken for about 5 minutes. Then mix in softened vegan butter and sugar until creamy.
- Gradually add the dry ingredients to the wet mixture until just combined. Fold in chopped pistachios and extracts.
- Pour half of the batter into the prepared pan, spread half of the pistachio cream on top, layer with remaining batter, and finish with crumble topping.
- Bake for approximately 55 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Ensure all ingredients are at room temperature for best results. Feel free to substitute pistachios with walnuts or almonds if desired. For gluten-free options, use a gluten-free all-purpose flour blend.