Vegan Pistachio Coffee Cake

This vegan pistachio coffee cake transforms a simple gathering into something special. The layers of moist cake, creamy pistachio filling, and crunchy crumble topping create a textural masterpiece that happens to be completely plant-based. Despite its name, this "coffee cake" contains no actual coffee but is designed as the perfect companion to your favorite hot beverage.

I created this recipe when hosting a friend with dairy allergies for afternoon tea. What began as an accommodation became my most requested dessert for gatherings, converting even the most skeptical non-vegans with its incredible flavor and texture.

Ingredients

• All purpose flour: creates the perfect tender crumb while providing structure
• Raw shelled pistachios: deliver both color and distinctive nutty flavor
• Vegan butter: provides richness without dairy use block style for best results
• Vegan Greek yogurt: adds moisture and subtle tanginess
• Pistachio cream spread: creates the luxurious filling that makes this cake special
• Almond extract: enhances the nutty flavor while vanilla adds warmth
• Soy milk: curdles with apple cider vinegar to create a vegan "buttermilk"

Step-by-Step Instructions

Prepare the baking equipment:

Preheat your oven to the proper temperature and thoroughly line your springform pan with parchment on both bottom and sides. This preparation ensures clean removal after baking.

Create the crumb topping:

Process pistachios with flour and sugar until coarsely ground, then incorporate cold vegan butter just until a crumbly texture forms. The cold butter creates those perfect little nuggets of crunch on top of the finished cake.

Prepare the dry ingredients:

Sift together flour, baking powder, baking soda and salt. Sifting eliminates lumps and creates a more uniform rise in the final cake.

Make vegan buttermilk:

Combine soy milk with apple cider vinegar and allow it to sit. The acid causes the plant milk to curdle slightly, creating a buttermilk substitute that improves the cake's texture.

Process pistachios and sugar:

Blend these ingredients until very finely ground, almost to a powder. This step infuses pistachio flavor throughout the entire cake while maintaining a smooth crumb.

Cream the butter and pistachio sugar:

Beat room temperature vegan butter until smooth, then incorporate the pistachio sugar mixture and beat until light and fluffy. This crucial step incorporates air into the batter for proper rising.

Add remaining wet ingredients:

Incorporate yogurt and extracts into the butter mixture until well combined. The yogurt provides moisture while the extracts enhance the flavor profile.

Combine wet and dry ingredients:

Alternate adding the buttermilk and flour mixture, mixing just until combined. Overmixing at this stage would develop too much gluten, resulting in a tough cake.

Layer and assemble:

Carefully create distinct layers with half the batter, then the pistachio cream, followed by remaining batter and crumble topping. Precise layering ensures each slice reveals the beautiful filling.

Bake until perfect:

The cake needs 50 to 60 minutes in the oven. Test for doneness with a skewer or toothpick in the center, looking for moist crumbs rather than wet batter.

Cool properly:

Allow the cake to cool first in the pan, then on a wire rack. Proper cooling prevents condensation from making the cake soggy.

Finish with glaze:

Once completely cool, dust with powdered sugar and drizzle with pistachio icing for the finishing touch that makes this dessert truly special.

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The pistachio cream filling is what truly elevates this coffee cake beyond ordinary. I discovered this ingredient while traveling in Italy, where pistachio cream is used in everything from gelato to pastries. Now I keep a jar in my pantry specifically for this recipe, which has become my signature dish for brunches and holiday gatherings.

Make Ahead Tips

This cake actually improves with time as the flavors meld together. You can bake it up to two days in advance and store it in an airtight container at room temperature. If making more than two days ahead, refrigerate the cake but bring to room temperature before serving for the best texture and flavor. The cake layers can also be frozen individually for up to a month just be sure to thaw completely before assembling.

Ingredient Swaps

No vegan Greek yogurt? Regular coconut yogurt works well, but strain it first through a coffee filter for about an hour to remove excess moisture. For the pistachio cream spread, you can make your own by blending 1 cup soaked raw pistachios with 1/4 cup maple syrup and 2 tablespoons coconut oil until completely smooth. The vegan butter can be replaced with coconut oil, though the texture will be slightly different.

Serving Suggestions

This cake shines as the centerpiece of a brunch spread or afternoon tea. Pair it with a bold coffee like an Ethiopian pour over to complement the nutty flavors, or serve with a delicate Earl Grey tea for contrast. For an extra special dessert presentation, add a small scoop of vegan vanilla ice cream or a dollop of coconut whipped cream alongside each slice. The cake also pairs beautifully with fresh berries, particularly raspberries, whose tartness balances the sweet nutty flavors.

The Pistachio Factor

The triple pistachio approach in this recipe creates layers of flavor you simply cant achieve with artificial pistachio flavoring. Using real pistachios in the cake, filling, and topping provides different textures and intensities of flavor. For the most vibrant green color, seek out blanched pistachios without their skins, though regular pistachios work perfectly well. To enhance the pistachio flavor even more, try lightly toasting the nuts before grinding them for the cake batter.

Common Queries

→ Can I substitute another nut for pistachios?

Almonds or cashews may be used, but pistachios offer a unique flavor and vibrant color. Adjust textures as needed.

→ Is this cake suitable for those avoiding dairy?

Yes, the cake uses vegan butter, plant-based yogurt, and soy milk, making it entirely free from dairy ingredients.

→ Do I need an electric mixer to make this?

While an electric mixer helps achieve a fluffy batter, it is possible to cream ingredients by hand with effort.

→ What size pan is best for baking?

A 7.5- or 8-inch springform pan lined with parchment creates the ideal thickness and helps with easy release.

→ What beverages pair well with this cake?

Coffee or tea are classic choices, as the cake’s subtle sweetness and nutty tones complement brewed drinks perfectly.

→ Can I make this in advance?

The cake keeps well for several days when stored airtight at room temperature or lightly chilled, flavors deepen over time.