Vegan Pistachio Coffee Cake (Printable Version)

# What You’ll Need:

→ Pistachio Crumb Topping

01 - 30 g raw shelled pistachios
02 - 30 g all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 2 tablespoons cold vegan butter

→ Cake

05 - 240 g all-purpose flour
06 - 2 ¼ teaspoons baking powder
07 - ¼ teaspoon baking soda
08 - ¼ teaspoon sea salt
09 - 160 ml soy milk
10 - 2 teaspoons apple cider vinegar
11 - 80 g raw shelled pistachios
12 - 200 g granulated sugar
13 - 90 g room temperature vegan butter
14 - 180 g room temperature vegan Greek-style yogurt
15 - 2 teaspoons vanilla extract
16 - ¼ teaspoon almond extract
17 - 150 g vegan pistachio cream spread

→ Pistachio Icing (optional)

18 - 50 g vegan pistachio cream spread
19 - 60 g powdered sugar
20 - 1 tablespoon soy milk

# Steps to Follow:

01 - Preheat the oven to fan-forced 160°C or conventional 180°C. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
02 - Add pistachios, flour, and sugar to a food processor and blend until roughly ground. Add the vegan butter and pulse briefly until a crumble consistency forms. Set aside.
03 - Sift flour, baking powder, baking soda, and sea salt into a bowl. Stir to combine and set aside.
04 - Combine soy milk and apple cider vinegar in a jug, stir, and let sit for a few minutes.
05 - In a food processor, combine pistachios and sugar. Blend until finely ground.
06 - In a large bowl, beat the room-temperature vegan butter for one minute. Add the pistachio-sugar mixture and beat for 2 additional minutes.
07 - Add yogurt, vanilla extract, and almond extract to the creamed butter mixture. Mix until combined.
08 - Alternate adding the vegan buttermilk and dry ingredients to the wet mixture in two increments. Whisk to combine after each addition, being careful not to overmix.
09 - Pour half the batter into the prepared cake pan. Spoon the pistachio cream spread on top, smoothing it gently. Cover with the remaining batter and smooth the surface. Sprinkle the pistachio crumble topping evenly on top.
10 - Bake the cake for 50–60 minutes. Test doneness by inserting a skewer into the center—it should come out mostly clean with a few crumbs. Bake for an additional 5 minutes if wet batter remains. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11 - Whisk together vegan pistachio cream, powdered sugar, and soy milk until smooth. Once the cake is cool, dust with powdered sugar and drizzle the glaze onto the top.

# Additional Notes:

01 - Skinless pistachios will create a vibrant cake color, but shelled pistachios with skins can also be used.
02 - Soy milk can be substituted with almond or oat milk.
03 - Apple cider vinegar can be replaced with lemon juice.
04 - Use block-style vegan butter, not spreadable margarine, for better results.
05 - Vegan sour cream or thick coconut yogurt can be used instead of Greek-style yogurt.

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