Why You’ll Love Vegan Pistachio Coffee Cake Recipe

This recipe delivers a deliciously tender and flavorful vegan cake that doesn’t compromise on texture or taste. It features the rich nuttiness of pistachios, subtle warmth from cardamom, and a delicate coffee note that elevates the overall flavor. The crumb topping adds a satisfying crunch while the optional glaze gives a lovely finishing touch. It’s egg-free, dairy-free, and ideal for plant-based baking occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake Batter:
200 g plain flour
100 g ground pistachios
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cardamom
200 g caster sugar
240 ml almond milk
1 tbsp apple cider vinegar
80 g vegan yogurt
60 ml neutral oil
1 tsp vanilla extract
1 tbsp instant coffee, dissolved in 1 tbsp hot water

For the Crumb Topping:
60 g plain flour
50 g ground pistachios
50 g brown sugar
½ tsp cinnamon
50 g vegan butter (cold)

Optional Glaze:
60 g powdered sugar
1 tbsp plant-based milk
1 tbsp chopped pistachios for garnish

Directions

Preheat your oven to 175°C (350°F). Line and grease an 8-inch springform pan.
In a small bowl, mix the almond milk with the apple cider vinegar and set aside.
In a large mixing bowl, combine the plain flour, ground pistachios, baking powder, baking soda, salt, and ground cardamom.
In another bowl, whisk together the caster sugar, vegan yogurt, neutral oil, dissolved instant coffee, and vanilla extract; then add the milk mixture.
Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
Pour the batter into the prepared pan and smooth the top.
Combine the plain flour, ground pistachios, brown sugar, cinnamon, and cold vegan butter in a bowl to form the crumb topping; sprinkle evenly over the batter.
Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool completely before adding the optional glaze. Drizzle the glaze over the top and sprinkle with chopped pistachios if desired.

Servings and timing

Servings: 8 slices
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

• Gluten-free: Substitute the plain flour with a 1:1 gluten-free baking flour.
• Nut swap: Replace pistachios with chopped almonds or walnuts.
• Flavor boost: Add orange zest or a hint of rosewater to enhance floral notes.
• Coffee intensity: Increase the dissolved instant coffee for a stronger coffee aroma.

Storage/Reheating

• Room temperature: Store leftover cake in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 5 days.
• Freezing: Wrap individual slices and freeze for up to 2 months.
• Reheating: Warm slices gently in the oven or microwave for a few seconds before serving.

FAQs

Can I make this cake gluten-free?

Yes, replace the plain flour with a gluten-free 1:1 flour blend to make this recipe gluten-free.

Is the coffee flavor strong in this cake?

The coffee flavor is subtle; increasing the dissolved instant coffee can make it more pronounced if preferred.

Can I skip the coffee altogether?

Yes, you can omit the coffee — it won’t change the cake’s texture, just slightly lessen the depth of flavor.

What plant-based milk works best?

Almond milk is recommended, but oat, soy, or other plant milks will also work well.

Do I need vegan yogurt?

Yes, the vegan yogurt adds moisture and helps with texture, but vegan sour cream can be used as a substitute.

Can I use roasted pistachios with skins?

Roasted pistachios work fine, though skinless pistachios give a more vibrant color.

How can I prevent the crumb topping from sinking?

Ensure the batter isn’t too wet and sprinkle the crumble evenly without pressing down.

Can I add chocolate chips?

Yes, stirring in vegan chocolate chips can add extra indulgence to the cake.

How should I store the glazed cake?

Store glazed cake in an airtight container in the fridge; bring to room temperature before serving.

Can I make this ahead of time?

Yes, you can bake it a day ahead and refrigerate; add the glaze just before serving for best presentation.

Conclusion

This vegan pistachio coffee cake is a delightful and satisfying plant-based dessert that beautifully balances nutty flavors, gentle spice, and a tender crumb. Whether you’re baking for a special occasion or a cozy afternoon treat, it’s sure to impress with its texture and taste. Enjoy it with a cup of your favorite coffee or tea.