If you’ve been searching for a delightful treat that brings together the nutty richness of pistachios with the cozy, comforting vibe of coffee cake, I have just the recipe for you. This Moist Vegan Pistachio Coffee Cake Recipe offers a perfect balance of tender crumb, crunchy pistachio bits, and a sweet crumble topping, all while being completely plant-based. Whether you’re baking for breakfast, a coffee break, or a sweet snack, this cake is sure to become your new favorite go-to that never fails to impress and satisfy.
Ingredients You’ll Need
This Moist Vegan Pistachio Coffee Cake Recipe keeps things wonderfully simple, using ingredients that complement each other to create an incredible texture and flavor. Each element adds a unique touch—from the fluffy crumb to the crunchy topping to the subtle vanilla and almond undertones.
- 1 1/2 cups all-purpose flour: The base of your cake giving it structure and softness.
- 1/2 cup shelled pistachios, finely chopped: Adds a delightful crunch and a beautiful green hue.
- 1/2 cup organic cane sugar: For balanced sweetness that isn’t overpowering.
- 1/2 cup brown sugar: Brings a deep, caramel-like flavor to both the batter and topping.
- 1 tsp baking soda: Helps the cake rise perfectly and stay light.
- 1/2 tsp baking powder: Gives extra lift to ensure a soft crumb.
- 1/2 tsp salt: Enhances all the flavors beautifully.
- 1 cup unsweetened almond milk: Your dairy-free liquid that makes the cake moist.
- 1 tbsp apple cider vinegar: Reacts with the baking soda to create a tender texture.
- 1/3 cup neutral oil (e.g., grapeseed or canola): Keeps the cake moist without overpowering flavors.
- 1 tbsp pure vanilla extract: Adds warmth and complexity.
- 1/2 tsp almond extract: Highlights the pistachio’s nutty flavor.
- 1/3 cup all-purpose flour (for crumble): Helps create that perfect crumbly topping.
- 1/3 cup brown sugar (for crumble): Sweetens and caramelizes the crumble.
- 1/4 cup vegan butter, cold and cubed: The secret to a flaky and irresistible crumble.
- 1/4 cup chopped pistachios (for crumble): Adds extra crunch and flavor on top.
- Pinch of salt (for crumble): Balances sweetness in the topping.
- 1/2 cup powdered sugar (for glaze): For a sweet, smooth finish if you choose to glaze.
- 1–2 tsp plant-based milk (for glaze): Adjusts glaze consistency perfectly.
- 1/4 tsp vanilla extract (for glaze): Ties the glaze into the cake’s flavor profile.
How to Make Moist Vegan Pistachio Coffee Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch square pan and line it with parchment paper. This ensures your cake will release easily after baking and maintain its perfect shape.
Step 2: Make Vegan Buttermilk
In a small bowl, combine your almond milk and apple cider vinegar. Let this sit for 5 minutes to curdle and form a vegan buttermilk—this is key for making the cake tender and giving it that delicate rise.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, finely chopped pistachios, cane sugar, brown sugar, baking soda, baking powder, and salt. This blend lays the foundation for a moist but structured cake crumb.
Step 4: Combine Wet Ingredients with Dry
Add the vegan buttermilk mixture, oil, vanilla extract, and almond extract to your dry ingredients. Gently mix just until combined; overmixing can make the cake dense, and this recipe is all about light, tender bites!
Step 5: Prepare the Crumble Topping
In a separate bowl, mix flour, brown sugar, salt, and chopped pistachios. Add cold vegan butter cubes and use your fingers to blend it until it looks crumbly like coarse sand—this topping will bake into crispy, flavorful clusters.
Step 6: Assemble and Bake
Pour the batter into your prepared pan and smooth the surface. Evenly sprinkle the crumble topping over the batter to ensure every slice has that incredible crunch. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Glaze
Allow the cake to cool completely in the pan. If you want, whisk together powdered sugar, plant-based milk, and vanilla extract to create a smooth glaze, then drizzle over the cooled cake for an extra touch of sweetness and style.
How to Serve Moist Vegan Pistachio Coffee Cake Recipe
Garnishes
Sprinkling a few extra chopped pistachios on top right before serving adds a punch of color and crunch. You could also dust lightly with cinnamon for warmth or add a light drizzle of vegan caramel sauce to take it next level decadent.
Side Dishes
This coffee cake pairs magnificently with a steaming cup of your favorite plant-based coffee or tea. Consider serving it alongside a fresh fruit salad or a bowl of creamy dairy-free yogurt to brighten up the plate and add boosting textures.
Creative Ways to Present
For special occasions, cut the cake into small squares and serve on a tiered stand at brunch. Alternatively, slice and serve with a scoop of vegan vanilla ice cream for a heavenly dessert twist. The vibrant green pistachios will make any presentation look stunning.
Make Ahead and Storage
Storing Leftovers
This cake stays moist and fresh when stored in an airtight container at room temperature for up to 3 days. Keeping it sealed prevents the crumb from drying out and the flavors from fading.
Freezing
If you want to enjoy this Moist Vegan Pistachio Coffee Cake Recipe later, slice it first, then freeze the pieces in a single layer on a baking sheet before transferring to a freezer-safe bag. It freezes beautifully for up to 2 months without losing texture or taste.
Reheating
To warm leftover slices, pop them in a toaster oven or microwave for 15-20 seconds. This gently revives the cake’s softness without drying it out. Adding a little vegan butter on top before reheating amps up the richness.
FAQs
Can I use other nut milks besides almond milk?
Absolutely! Soy, oat, or cashew milk all work well in this recipe. Just make sure they are unsweetened to control the sweetness in your cake.
Is it possible to make this gluten-free?
Yes, swap out the all-purpose flour for a gluten-free blend that includes xanthan gum for best results. The texture might be slightly different but still delicious.
How can I store this cake if I don’t want to use a refrigerator?
As long as your kitchen is cool and not humid, the cake can safely be kept in an airtight container at room temperature for a few days. For longer freshness, refrigeration is best.
Can I use roasted pistachios instead of raw?
Yes, roasted pistachios add a deeper nutty flavor which can be lovely, but be mindful they might slightly change the texture of the topping. Raw pistachios keep the flavor bright and fresh.
What if I want to skip the glaze?
The cake is perfect on its own with the crunchy crumble topping, so the glaze is totally optional. It just adds an extra layer of sweetness and a polished look if you’re serving guests.
Final Thoughts
Embracing this Moist Vegan Pistachio Coffee Cake Recipe is like inviting a warm hug into your kitchen. Its nutty, tender, and sweet layers come together in such a special way that you’ll find yourself baking it again and again. Treat yourself and those you love to something truly homemade and unforgettable. Trust me, once you try it, this will become a staple in your recipe box!
Print
Moist Vegan Pistachio Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 slices
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Description
Enjoy a moist and flavorful Vegan Pistachio Coffee Cake that combines the nutty richness of pistachios with the subtle warmth of almond and vanilla extracts. Perfect for breakfast or an afternoon treat, this dairy-free coffee cake features a crumbly pistachio topping and an optional sweet glaze, all baked to golden perfection.
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup organic cane sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1/3 cup neutral oil (e.g., grapeseed or canola)
- 1 tbsp pure vanilla extract
- 1/2 tsp almond extract
Crumble Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup vegan butter, cold and cubed
- 1/4 cup chopped pistachios
- Pinch of salt
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tsp plant-based milk
- 1/4 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan and line it with parchment paper to ensure easy removal of the cake.
- Make Vegan Buttermilk: In a small bowl, combine the unsweetened almond milk with apple cider vinegar. Let the mixture sit for about 5 minutes until it curdles, forming a vegan buttermilk substitute.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, finely chopped pistachios, organic cane sugar, brown sugar, baking soda, baking powder, and salt to ensure even distribution of leavening agents and nuts.
- Combine Wet and Dry Ingredients: Add the curdled almond milk, neutral oil, pure vanilla extract, and almond extract to the dry ingredient mixture. Stir gently until just incorporated, being careful not to overmix to maintain a tender cake texture.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan and spread it evenly with a spatula to create a smooth surface.
- Prepare Crumble Topping: In a separate bowl, combine flour, brown sugar, a pinch of salt, and chopped pistachios. Add cold vegan butter cubes and use your hands to mix until the mixture becomes crumbly and coarse.
- Add Topping: Evenly sprinkle the crumble topping over the cake batter in the pan, ensuring full coverage for a crunchy, nutty finish.
- Bake Cake: Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan to set properly and make glazing easier.
- Prepare and Add Optional Glaze: For the glaze, mix powdered sugar with 1 to 2 teaspoons of plant-based milk and vanilla extract until smooth. Drizzle the glaze over the cooled cake before slicing and serving for an extra touch of sweetness.
Notes
- If you prefer a nuttier texture, lightly toast the pistachios before chopping.
- Ensure not to overmix the batter for a fluffy and tender crumb.
- Glaze is optional but adds a delightful sweetness and presentation touch.
- This cake stores well at room temperature for up to 2 days or refrigerated for up to 5 days.
- You can substitute almond milk with other plant-based milk alternatives if desired.
