Name: Vegan Pistachio Coffee Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 30 g raw shelled pistachios; 30 g all-purpose flour; 2 tablespoons granulated sugar; 2 tablespoons vegan butter (cold); 240 g all-purpose flour; 2 ¼ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon sea salt; 160 ml soy milk; 2 teaspoons apple cider vinegar; 80 g raw shelled pistachios; 200 g granulated sugar; 90 g vegan butter (room temp); 180 g vegan Greek-style yogurt (room temp); 2 teaspoons vanilla extract; ¼ teaspoon almond extract; 150 g vegan pistachio cream spread; 50 g vegan pistachio cream spread; 60 g powdered sugar (plus extra for dusting); 1 tablespoon soy milk

Vegan Pistachio Coffee Cake

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Indulge in the delightful flavors of Vegan Pistachio Coffee Cake, a moist treat that pairs perfectly with your favorite brew. This cake features a crunchy pistachio crumble topping and a creamy dairy-free filling, making it an irresistible dessert for any occasion. Whether you’re hosting a brunch or enjoying a quiet afternoon snack, this eggless and dairy-free cake is sure to impress with its unique nutty taste and elegant presentation.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: Serves approximately 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

Scale

30 g raw shelled pistachios
30 g all-purpose flour
2 tablespoons granulated sugar
2 tablespoons vegan butter (cold)
240 g all-purpose flour
2 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
160 ml soy milk
2 teaspoons apple cider vinegar
80 g raw shelled pistachios
200 g granulated sugar
90 g vegan butter (room temp)
180 g vegan Greek-style yogurt (room temp)
2 teaspoons vanilla extract
¼ teaspoon almond extract
150 g vegan pistachio cream spread
50 g vegan pistachio cream spread
60 g powdered sugar (plus extra for dusting)
1 tablespoon soy milk

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Instructions

Preheat your oven to 160°C (fan-forced) or 180°C (conventional). Line a springform cake pan with parchment paper.
In a bowl, mix raw pistachios, flour, sugar, and cold vegan butter for the crumble topping until crumbly.
In another bowl, whisk flour, baking powder, baking soda, and salt for the batter.
Combine soy milk and apple cider vinegar in a large bowl; let sit for 5 minutes. Then add vegan butter, sugar, yogurt, vanilla, and almond extract; whisk until smooth.
Gradually mix dry ingredients into wet ingredients until just combined. Fold in pistachios.
Pour half the batter into the prepared pan, layer half of the vegan pistachio cream spread on top, then add remaining batter and more cream spread if desired. Sprinkle crumble topping.
Bake for approximately 55 minutes or until golden brown.

Nutrition

Serving Size: 1 slice (100g)
Calories: 310
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg

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