Vegan Pistachio Coffee Cake Recipe

Introduction

This vegan pistachio coffee cake is a delightful treat that combines nutty flavors with a moist, tender crumb. Perfect for sharing at brunch or enjoying with your afternoon coffee, it’s easy to make and full of wholesome ingredients.

Ingredients

• 1 cup pistachios, shelled
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Step 2: Blend the pistachios in a food processor until they turn into a fine meal.
3. Step 3: Mix the almond milk and apple cider vinegar in a bowl and let it sit for 5 minutes to create vegan buttermilk.
4. Step 4: In a larger bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
5. Step 5: Add the vegan buttermilk to the dry mixture along with the vegetable oil and vanilla extract, mixing until smooth.
6. Step 6: Pour the batter into the prepared pan and smooth the top evenly.
7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cake cool in the pan for a while, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• For extra texture, fold in some chopped pistachios before baking.
• Swap almond milk for oat or soy milk if preferred for different flavor notes.
• Add a cinnamon or cardamom pinch to the batter for warm spice flavor.
• Serve with a drizzle of vegan glaze or a dusting of powdered sugar for an elegant finish.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. Reheat slices gently in the microwave to restore moistness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with chopped walnuts, almonds, or pecans, but the flavor and texture will vary slightly.

Is this recipe gluten-free?

No, this recipe uses all-purpose flour. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.

Vegan Pistachio Coffee Cake Recipe

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★★★★★

4.4 from 67 reviews

This Vegan Pistachio Coffee Cake is a moist, flavorful treat perfect for breakfast or a snack. Made with ground pistachios and a vegan buttermilk mixture, this cake offers a nutty twist with a tender crumb, all without any dairy or eggs. Baked to golden perfection, it’s a delightful cake that pairs wonderfully with your morning coffee or afternoon tea.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Other Ingredients

• 1 cup pistachios, shelled

Instructions

1. Preheat: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking during baking.
2. Blend Pistachios: Using a food processor, blend the shelled pistachios until they become a fine meal, which will add texture and flavor to the cake.
3. Prepare Vegan Buttermilk: In a bowl, mix the almond milk with the apple cider vinegar and let it sit for 5 minutes. This mixture curdles slightly to mimic traditional buttermilk.
4. Mix Dry Ingredients: In a larger bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt thoroughly to ensure even distribution of leavening agents.
5. Combine Wet and Dry: Add the vegan buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Stir the mixture until it becomes smooth and incorporates well.
6. Add Pistachio Meal: Fold the ground pistachios into the batter carefully to maintain an even texture throughout.
7. Pour Batter: Pour the batter into the greased cake pan and smooth the top with a spatula for even baking.
8. Bake: Bake the cake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
9. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Ensure the almond milk and apple cider vinegar mixture sits for the full 5 minutes to curdle properly, which helps create a better vegan buttermilk effect.
• Use a food processor for the pistachios to get a fine texture; if not processed enough, the cake’s texture might be uneven.
• Check doneness with a toothpick after 25 minutes to avoid overbaking and drying out the cake.
• For extra flavor, you can toast the pistachios lightly before blending.
• Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: Vegan pistachio coffee cake, dairy-free cake, vegan breakfast cake, pistachio dessert, vegan baking