Print

Vegan Pistachio Coffee Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/vegan-pistachio-coffee-cake-recipe/