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
Scale
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.
