Name: Vegan Pistachio Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 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

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.

Ingredients

Scale

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

Instructions

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.
Whisk together flour, both sugars, baking powder, baking soda, and salt.
Add vegan buttermilk, oil, vanilla, and cooled coffee. Mix gently until just combined. Fold in pistachios.
Pour batter into prepared pan. In a small bowl, mix flour, brown sugar, melted vegan butter, and pistachios for streusel. Sprinkle on top.
Bake 40–45 minutes, until a toothpick comes out clean. Cool in pan briefly, then transfer to a wire rack.
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