With a gorgeous light green color and nutty pistachio flavor, this cake has a buttery tender crumb, with a gooey pistachio butter filling and crunchy toasted pistachio topping. It's like a hybrid of my vegan coffee cake and pistachio cake recipes!
🧾 Ingredients
Here's everything you need to make this vegan pistachio coffee cake recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Raw Pistachios: Skinless pistachios will give the cake the most vibrant color, but raw pistachios with skins also work.
- Vegan Pistachio Spread: I used a brand called Eat Italian here, who do a vegan pistachio cream. If you can't find a dairy-free version, try this homemade vegan pistachio cream instead.
- Dairy-Free Milk: You can use unsweetened soy milk, almond milk, or oat milk, which is mixed with a little apple cider vinegar or lemon juice to create a vegan buttermilk substitute.
- Vegan Greek Yogurt: Thick Greek-style yogurt is best, but you can also use vegan sour cream or coconut yogurt.
- Vegan Butter: Go for block-style butter, not the spreadable margarine, which comes in a tub. This gives the cake a buttery, rich crumb, as opposed to a fluffy texture from baking with olive oil.
- Almond Extract: Just a touch for extra flavor and to enhance the pistachio taste.
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🔪 Instructions
Here are step-by-step images showing how to make this pistachio crumb cake. Please refer to the detailed printable recipe card at the end of this page for the full recipe and written instructions:
Step 1: For the topping, blitz pistachios, flour, and sugar in a food processor. Then mix the butter for a few seconds to form a crumb consistency.
Step 2: For the cake batter, blitz the pistachios and sugar until finely ground.
Step 3: With a hand mixer or stand mixer, cream the butter for a minute before adding the sugar and nut mixture and creaming for another 2-3 minutes. Whisk in the yogurt, almond extract, and vanilla extract.
Step 4: Alternate between whisking in the vegan buttermilk and dry ingredients (all purpose flour, baking powder, baking soda, and sea salt) in 2 parts until just combined.
Step 5: Add half the cake mixture to a prepared pan, then spoon the pistachio cream on top, gently spreading it with an offset spatula.
Step 6: Add the remaining batter and pistachio crumble on top of the cake and bake until golden brown and baked through when you insert a skewer into the center of the cake.
Step 7: Let the cake sit for 10 minutes, then remove it from the pan and let it cool on a wire rack.
Step 8: Once cool, sift some powdered sugar over the top and drizzle with pistachio glaze.
💭 Recipe Tips
Measure with a kitchen scale. This is the only way to ensure you get accurate measurements. With baking, even a few grams difference can throw off a recipe.
Use a springform pan. And line both the base and sides of your cake pan with parchment paper.
Be gentle when adding the pistachio cream. Add small dollops in the center and gently spread towards the sides of the pan, being careful not to mix into the batter.
💬 FAQs
Store the cake in an airtight container or ziplock bag, or on a plate tightly covered with plastic wrap. It will keep at room temperature for up to 2 days or in the fridge for up to a week. I recommend taking it out of the refrigerator 1-2 hours before serving.
Absolutely! Slice the cake into servings and freeze them in an airtight container for up to a month. Defrost the cake on a plate at room temperature for a couple of hours, or in the fridge overnight.
Yes, you can bake it in an 8-inch square pan for a more traditional coffee cake.
I don't recommend it. Brown sugar has a higher moisture content, which will throw off the texture of the cake. It also adds a caramel flavor and darker color, which will overpower the natural pistachio color and flavor.
🍎 More Vegan Cakes
📖 Recipe
Vegan Pistachio Coffee Cake
Ingredients
Pistachio Crumb Topping
- 30 g (¼ cup) raw shelled pistachios *note 1
- 30 g (¼ cup) all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons vegan butter cold
Cake
- 240 g (2 cups) all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 160 ml (⅔ cup) soy milk *note 2
- 2 teaspoons apple cider vinegar *note 3
- 80 g (⅔ cup) raw shelled pistachios *note 1
- 200 g (1 cup) granulated sugar
- 90 g (3.1 oz) vegan butter room temp *note 4
- 180 g (¾ cup) vegan Greek-style yogurt room temp *note 5
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 150 g (⅔ cup) vegan pistachio cream spread *note 6
Pistachio Icing (optional)
- 50 g (3 ¼ tablespoons) vegan pistachio cream spread *note 6
- 60 g (½ cup) powdered sugar plus extra for dusting
- 1 tablespoon soy milk *note 2
Instructions
Pistachio Crumb Topping
- Make the crumb topping: Add the pistachios, flour, and sugar to a food processor until roughly ground. Add the butter and blitz for a few more seconds until it resembles a crumble consistency. Set aside.
Cake
- Mix dry ingredients: Sift the flour, baking powder, baking soda, and sea salt into a bowl and stir to combine. Set aside.
- Mix milk and vinegar: To make the vegan buttermilk, add the soy milk and apple cider vinegar to a mixing jug, stir, and set aside.
- Blend the nuts and sugar: Add the pistachios and sugar to a food processor or blender, and blitz until finely ground.
- Cream the butter and sugar: In a large bowl with a handheld or stand mixer, beat the room temp butter for a minute. Then add the pistachio sugar and whisk for another 2 minutes.
- Combine the wet ingredients: Whisk the yogurt, vanilla, and almond extract into the creamed butter mixture.
- Make the batter: Alternate between adding the vegan buttermilk and dry ingredients to the wet ingredients in 2 increments, whisking to combine each time. Do not overmix the batter.
- Assemble: Add half of the cake batter to the baking pan. Carefully spoon the pistachio spread on top and use an offset spatula to smooth it in an even layer, being gentle not to press it down into the batter. Top with the remaining cake batter, smoothing out the top. Sprinkle the pistachio crumble on top.
- Bake: Bake for 50-60 minutes. To check for doneness, insert a skewer or toothpick into the center, it should come out almost clean with a few crumbs. If there is still wet batter (not pistachio cream) on the skewer, continue to bake for another 5 minutes as needed.
- Cool: Allow the cake to cool in the tin for 10 minutes, then carefully remove the pan and transfer to a wire rack to cool completely.
- Make the glaze: Whisk together the glaze ingredients until smooth. Once the cake is completely cool, dust it with some powdered sugar and drizzle the glaze over the top.
Notes
- Pistachios: Skinless pistachios will give the cake the most vibrant color, but raw pistachios with skins also work.
- Soy Milk: Swap for almond milk or oat milk.
- Apple Cider Vinegar: Swap for lemon juice.
- Vegan Butter: Block-style butter such as Violife or Naturli, not spreadable margarine.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Pistachio Cream Spread: If you can't find a dairy-free version, use this homemade pistachio cream recipe.
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