Description
A moist vegan pistachio coffee cake layered with pistachio spread and topped with a buttery crumb, baked until tender and fragrant.
Ingredients
Pistachio Crumb Topping
- ¾ cup shelled pistachios
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup vegan butter, cold and cubed
Cake Batter
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- ¾ cup shelled pistachios
- ¾ cup granulated sugar
- ½ cup vegan butter, room temperature
- ½ cup plain vegan yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Filling & Glaze
- ½ cup vegan pistachio spread
- ¾ cup powdered sugar
- 1–2 tablespoons plant-based milk
Instructions
- Preheat oven to 160°C / 320°F fan-forced or 180°C / 356°F conventional. Line a 7.5–8 inch springform pan with parchment.
- Prepare crumb topping by pulsing pistachios, flour, and sugar in a food processor. Add butter and pulse until crumbly. Chill.
- Sift flour, baking powder, baking soda, and salt into a bowl.
- Mix soy milk and apple cider vinegar; set aside 5 minutes.
- Blend pistachios and sugar until finely ground.
- Beat vegan butter until smooth, then add pistachio sugar and mix until fluffy.
- Mix in vegan yogurt, vanilla, and almond extract.
- Alternate adding dry ingredients and vegan buttermilk in two additions, mixing gently.
- Spread half the batter into the pan. Layer pistachio spread evenly on top. Add remaining batter.
- Sprinkle crumb topping evenly over the cake.
- Bake for 50–60 minutes, until a toothpick comes out mostly clean.
- Cool 10 minutes in pan, then transfer to a rack. Whisk glaze ingredients and drizzle over cooled cake.
Notes
- Do not overmix the batter to keep the crumb light
- Room-temperature butter ensures smooth texture
- Cover loosely if the top browns too quickly
- Prep Time: 25 minutes
- Cook Time: 55 minutes