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Vegan Pistachio Coffee Cake

Moist Vegan Pistachio Coffee Cake You'll Crave Every Bite

This Vegan Pistachio Coffee Cake is a delightful treat combining rich flavors of pistachios and cardamom, ideal for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 tbsp Baking Powder Ensure freshness for optimal results.
  • 1 tsp Baking Soda Ensure freshness for optimal results.
  • 1 cup Vegan Yogurt Use as a substitute for moisture; can use flaxseed meal or chia seed mixture.
  • 1 cup Granulated Sugar You can use coconut sugar for a lower glycemic index.
  • 1 tsp Ground Cardamom Swap with cinnamon if desired.
  • 1 cup Coffee Can be omitted for a caffeine-free version.
  • 1 cup Non-Dairy Milk Choose based on preference, e.g., Almond Milk.
  • 1/2 cup Vegetable Oil Replace with melted coconut oil or applesauce for a lighter option.
  • 1 tbsp Apple Cider Vinegar Lemon juice can be used as a substitute.
  • 1 cup Pistachios (chopped) Consider using almonds or walnuts as alternatives.
For the Topping
  • 1/2 cup Flour Can be replaced with gluten-free flour if needed.
  • 1/2 cup Granulated Sugar Adjust to taste based on your sweetness preference.
  • 1/2 cup Chopped Pistachios Can be switched with chopped almonds or walnuts.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cardamom.
  3. In a separate bowl, combine vegan yogurt, granulated sugar, vegetable oil, coffee, and non-dairy milk, then whisk until smooth.
  4. Slowly pour the wet mixture into the dry ingredients and stir gently to combine.
  5. Transfer the batter to the prepared cake pan and smooth the top.
  6. For the crumble topping, mix flour, sugar, and chopped pistachios in a small bowl, then scatter over the cake batter.
  7. Bake in the preheated oven for about 50 minutes, or until a toothpick comes out clean.
  8. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 160mgPotassium: 150mgFiber: 2gSugar: 12gCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better blending. Avoid overmixing to maintain a fluffy texture. Test leavening agents for freshness.

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