Vegan Pistachio Coffee Cake

This Vegan Pistachio Coffee Cake is a lovely twist on a classic, with a tender crumb, a crunchy streusel topping, and a beautiful pistachio glaze. It’s the kind of comforting bake that fills the whole house with a warm, sweet aroma. Perfect for a slow weekend morning or a special brunch, it’s a simple joy to make and share.

My sister Jennifer and I once promised over a shared slice of coffee cake that we’d bake our own. This Vegan Pistachio Coffee Cake, with its dreamy pistachio glaze, is my nod to that sweet, sunlit memory and our love for desserts.

Why This Cake Is So Special

• Dairy-Free Delight: This Coffee Cake is completely plant-based, using simple swaps like almond milk and vegan butter.
• Flavorful Combination: The nutty taste of pistachios pairs beautifully with the subtle notes of Pistachio Coffee.
• Perfect Texture: Features a moist, fluffy crumb, a crunchy streusel, and a silky smooth glaze.
• Easy Vegan Baking: A straightforward recipe that’s perfect for both new and experienced bakers.

Let’s Gather Our Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk (or oat milk)
• 1 tablespoon apple cider vinegar
• 1/2 cup neutral oil (like canola or sunflower)
• 2 teaspoons vanilla extract
• 1/2 cup brewed strong coffee, cooled
• 1/2 cup chopped pistachios

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup vegan butter, melted
• 1/4 cup chopped pistachios

For the Pistachio Glaze:

• 1 cup powdered sugar
• 2 tablespoons pistachio butter (or finely ground pistachios)
• 2–3 tablespoons almond milk

Let’s Bake This Cake Together

Step 1: A Moment of Preparation

First, preheat your oven to 350°F (175°C) and get your 9-inch springform pan greased and lined. In a small bowl, stir the almond milk and apple cider vinegar together. Just let it sit for about five minutes; it will curdle slightly to create a wonderful vegan buttermilk that makes the cake so tender.

Step 2: Whisking Up the Foundation

In a large bowl, whisk together the all-purpose flour, both sugars, baking powder, baking soda, and salt. I always like to give it a good whisk to make sure everything is evenly combined, it’s the secret to a light, fluffy cake.

Step 3: Bringing the Batter to Life

Now, add your vegan buttermilk, oil, vanilla, and the cooled coffee to the dry ingredients. Mix everything gently until it’s just combined. It’s important not to overmix here, as that can make the cake dense. Then, gently fold in the chopped pistachios.

Step 4: Adding the Crumbly Crown

Pour the lovely batter into your prepared pan, spreading it evenly. In a separate small bowl, mix the flour, brown sugar, melted vegan butter, and chopped pistachios for the streusel. Sprinkle this crumbly mixture evenly over the top of the batter.

Step 5: The Warmth of the Oven

Bake for 40–45 minutes. A good way to check for doneness is to insert a toothpick into the center; if it comes out clean, it’s ready. Let the cake cool in the pan for a few minutes before moving it to a wire rack to cool completely.

Step 6: The Final Flourish

Once your Pistachio Coffee Cake is completely cool, it’s time for the final touch. Whisk together the powdered sugar, pistachio butter, and almond milk until you have a smooth, drizzly glaze. Go ahead and drizzle it generously over the top.

A Little Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used. It’s intended as a general guide.

For a Lighter Slice

• Reduce the Sugar: You can reduce the granulated and brown sugar by about a quarter without drastically affecting the texture.
• Whole Wheat Flour: For a nuttier flavor and more fiber, try substituting half of the all-purpose flour with whole wheat pastry flour.
• Applesauce Swap: To lower the oil content, you can replace half of the oil with unsweetened applesauce. This will also add a bit of extra moisture to this Vegan Pistachio Cake.

My Favorite Ways to Enjoy This Cake

• With a Warm Drink: This cake is the perfect companion to a hot cup of coffee or your favorite tea.
• A La Mode: A slice is absolutely divine when served slightly warm with a scoop of vegan vanilla ice cream.
• For Brunch: Make it the centerpiece of a brunch spread, surrounded by fresh fruit and other pastries.

Tips from My Kitchen for a Perfect Bake

• Overmixing the Batter: Mixing the batter too much can develop the gluten in the flour, resulting in a dense and tough cake. Stop mixing as soon as the ingredients are combined.
• Baking an Uncooled Cake: Make sure your coffee is completely cool before adding it to the batter. Hot liquid can start the cooking process prematurely and affect the cake’s rise.
• Glazing a Warm Cake: Be patient and wait for the cake to cool completely before adding the glaze. If the cake is still warm, the glaze will melt and run right off.

How to Keep Your Cake Fresh

To keep your Coffee Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to store it for longer, you can refrigerate it for up to a week. For longer storage, wrap the cake tightly in plastic wrap and then foil, and it can be frozen for up to three months.

From My Kitchen to Yours

I truly hope this Vegan Pistachio Coffee Cake brings as much warmth and joy to your kitchen as it does to mine. There’s something so special about baking for the ones you love, turning simple ingredients into a sweet memory. I hope you’ll give it a try and start creating your own beautiful moments, one slice at a time.

A Few Questions I Often Hear

“Can I make this gluten-free?”

Yes, you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking blend. Be sure the blend contains xanthan gum, as it helps provide the structure the cake needs.

“What if I use a different kind of nut?”

Absolutely! While pistachios give it a unique flavor and color, you could easily substitute them with chopped walnuts, pecans, or almonds in both the cake and the streusel topping for a different twist.

“Why isn’t my streusel crumbly?”

If your streusel seems more like a paste, your vegan butter might have been too warm or you may have overmixed it. Try to combine the ingredients until they just come together to maintain that lovely, crumbly texture.

Vegan Pistachio Coffee Cake

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• Author: Sarah
• Total Time: 60 minutes
• Yield: 1 cake (8–10 slices) 1x
• Diet: Vegan

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Description

This Vegan Pistachio Coffee Cake is a lovely twist on a classic, with a tender crumb, a crunchy streusel topping, and a beautiful pistachio glaze. Perfect for a slow weekend morning or a special brunch.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk (or oat milk)
• 1 tablespoon apple cider vinegar
• 1/2 cup neutral oil (canola or sunflower)
• 2 teaspoons vanilla extract
• 1/2 cup brewed strong coffee, cooled
• 1/2 cup chopped pistachios
• Streusel Topping:
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup vegan butter, melted
• 1/4 cup chopped pistachios
• Pistachio Glaze:
• 1 cup powdered sugar
• 2 tablespoons pistachio butter (or finely ground pistachios)
• 2–3 tablespoons almond milk

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan. Mix almond milk and apple cider vinegar; set aside 5 minutes to curdle.
2. Whisk together flour, both sugars, baking powder, baking soda, and salt.
3. Add vegan buttermilk, oil, vanilla, and cooled coffee. Mix gently until just combined. Fold in pistachios.
4. Pour batter into prepared pan. In a small bowl, mix flour, brown sugar, melted vegan butter, and pistachios for streusel. Sprinkle on top.
5. Bake 40–45 minutes, until a toothpick comes out clean. Cool in pan briefly, then transfer to a wire rack.
6. Whisk powdered sugar, pistachio butter, and almond milk until smooth. Drizzle over cooled cake.

Notes

For a lighter version, reduce sugar by 1/4, swap half the flour with whole wheat pastry flour, or replace half the oil with unsweetened applesauce.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 26g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: vegan pistachio coffee cake, vegan baking, pistachio dessert, vegan brunch