Name: Moist Vegan Pistachio Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 30 g (¼ cup) raw shelled pistachios; 30 g (¼ cup) all-purpose flour; 2 tbsp granulated sugar; 2 tbsp cold vegan butter; 240 g (2 cups) all-purpose flour; 2 ¼ tsp baking powder; ¼ tsp baking soda; ¼ tsp sea salt; 160 ml (⅔ cup) soy milk; 2 tsp apple cider vinegar; 80 g (⅔ cup) raw shelled pistachios; 200 g (1 cup) granulated sugar; 90 g (3.1 oz) vegan butter, room temperature; 180 g (¾ cup) vegan Greek-style yogurt; 2 tsp vanilla extract; ¼ tsp almond extract; 150 g (⅔ cup) vegan pistachio cream spread; 50 g (3 ¼ tbsp) vegan pistachio cream; 60 g (½ cup) powdered sugar; 1 tbsp soy milk

Description

A tender, bakery-style vegan coffee cake made with ground pistachios, dairy-free yogurt, and a sweet pistachio cream swirl. Finished with a crunchy pistachio crumb—and optional pistachio icing—this cake is moist, flavorful, and perfect for brunch or dessert.

Ingredients

Pistachio Crumb Topping

30 g (¼ cup) raw shelled pistachios
30 g (¼ cup) all-purpose flour
2 tbsp granulated sugar
2 tbsp cold vegan butter

Cake

240 g (2 cups) all-purpose flour
2 ¼ tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
160 ml (⅔ cup) soy milk
2 tsp apple cider vinegar
80 g (⅔ cup) raw shelled pistachios
200 g (1 cup) granulated sugar
90 g (3.1 oz) vegan butter, room temperature
180 g (¾ cup) vegan Greek-style yogurt
2 tsp vanilla extract
¼ tsp almond extract
150 g (⅔ cup) vegan pistachio cream spread

Optional Pistachio Icing

50 g (3 ¼ tbsp) vegan pistachio cream
60 g (½ cup) powdered sugar
1 tbsp soy milk

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Instructions

Prep: Preheat oven to 350°F (175°C). Line an 8-inch square pan.
Make crumb topping: Mix pistachios, flour, and sugar. Work in cold vegan butter until crumbly. Chill.
Make vegan buttermilk: Stir soy milk and apple cider vinegar. Let sit 5 minutes.
Grind pistachios: Pulse pistachios in a food processor until finely ground.
Cream butter and sugar: Beat vegan butter and granulated sugar until fluffy. Mix in yogurt, vanilla, and almond extract.
Dry ingredients: Whisk flour, baking powder, baking soda, and salt.
Combine: Add dry ingredients alternately with vegan buttermilk. Fold in ground pistachios.
Assemble cake: Spread half the batter into pan. Add spoonfuls of pistachio cream and swirl. Add remaining batter.
Top and bake: Add crumb topping and bake 38–48 minutes or until a toothpick comes out clean.
Icing (optional): Mix pistachio cream, powdered sugar, and soy milk until smooth. Drizzle over cooled cake.

Notes

Don’t overmix the batter—this keeps the cake tender.
Vegan Greek yogurt provides the best moisture and structure.
Chill the crumb topping for bigger, crunchier crumbs.
Add cardamom or lemon zest for flavor variations.
Cake freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes