Vegan Pistachio Coffee Cake
Indulge in the delightful experience of our Vegan Pistachio Coffee Cake, a moist and flavorful dessert that pairs perfectly with your favorite coffee or tea. This eggless and dairy-free treat features a crunchy pistachio crumble topping and a creamy filling, making it not only a delicious snack but also an impressive centerpiece for any gathering. With simple ingredients and easy preparation steps, this cake is perfect for both novice bakers and seasoned chefs alike. Whether served warm or at room temperature, each slice promises a rich, nutty flavor that will leave everyone craving more.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 30 g raw shelled pistachios
- 30 g all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons vegan butter (cold)
- 240 g all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 160 ml soy milk
- 2 teaspoons apple cider vinegar
- 80 g raw shelled pistachios
- 200 g granulated sugar
- 90 g vegan butter (room temp)
- 180 g vegan Greek-style yogurt (room temp)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 150 g vegan pistachio cream spread
- 50 g vegan pistachio cream spread
- 60 g powdered sugar (plus extra for dusting)
- 1 tablespoon soy milk
Instructions
- Preheat your oven to fan-forced 160°C/320°F (conventional 180°C/356°F). Line a springform pan with parchment paper.
- For the topping, mix pistachios, flour, sugar, and cold vegan butter until crumbly; set aside.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, combine soy milk and apple cider vinegar; let sit for 5 minutes. Then add sugar, vegan butter, yogurt, vanilla extract, and almond extract. Mix until smooth.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Pour half of the batter into the prepared pan; layer with half of the pistachio cream filling. Repeat layers.
- Top with crumble mixture and bake for about 55 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://nobakemagic.com/vegan-pistachio-coffee-cake/