If you love the comforting aroma of coffee combined with the crunch of pistachios, this Vegan Pistachio Coffee Cake Recipe is going to be your new favorite treat. It’s rich, tender, and bursting with nutty flavor and subtle espresso notes, all wrapped in a crumbly, buttery topping that’s 100% plant-based. Perfect for cozy mornings, casual brunches, or just a sweet pick-me-up, this cake brings together simple, wholesome ingredients in a way that feels both indulgent and nourishing. Trust me, once you’ve tried this, you’ll want to keep a slice (or two) close at hand at all times!
Ingredients You’ll Need
This Vegan Pistachio Coffee Cake Recipe uses straightforward ingredients that you might already have in your pantry. Each one plays a vital role—whether it’s adding moisture, structure, flavor, or that signature crumbly topping that makes every bite irresistible.
- Shelled raw pistachios (1 cup): Ground finely to bring a natural crunch and vibrant green flecks throughout your cake.
- All-purpose flour (2 cups and 1/2 cup): Provides the essential structure to make your cake perfectly tender.
- Cornstarch (1 tbsp): Helps keep the crumb light and delicate, preventing heaviness.
- Baking powder (2 tsp) and baking soda (1/2 tsp): The dynamic duo that makes your cake rise beautifully and get that fluffy texture.
- Sea salt (1/2 tsp and a pinch): Balances sweetness and enhances the pistachio and coffee flavors.
- Vegan butter (1/2 cup softened and 1/4 cup cold cubed): For creamy richness in the batter and a delightfully crumbly topping.
- Granulated sugar (3/4 cup) and light brown sugar (1/2 cup and 1/4 cup): Creates a perfect balance of sweetness with depth and caramel hints.
- Unsweetened plant-based milk (1 cup): Adds moisture and keeps your cake vegan and tender.
- Apple cider vinegar (1 tbsp): Reacts with the baking soda to give the cake lightness and a subtle tang.
- Neutral oil like sunflower or canola (1/4 cup): Keeps the crumb moist without weighing it down.
- Vanilla extract (2 tsp): Infuses the whole cake with warm, inviting aromatics.
- Instant espresso powder (2 tbsp): Delivers a gentle coffee kick that elevates the cake’s flavor complexity.
- Finely chopped pistachios (1/3 cup): Mixed into the crumb topping for an extra nutty crunch.
How to Make Vegan Pistachio Coffee Cake Recipe
Step 1: Prepare Your Pan and Pistachios
Start by preheating your oven to 350°F (175°C) and greasing an 8-inch round or square cake pan. Line it with parchment paper to ensure your cake releases effortlessly after baking. Then, pulse your raw shelled pistachios in a food processor until they become finely ground—but be careful not to turn them into a paste. This step brings out the pistachio’s natural oils and flavor, while adding texture that’s both soft and nutty.
Step 2: Mix the Dry Ingredients
Next, whisk together the main flour, ground pistachios, cornstarch, baking powder, baking soda, and sea salt in a large bowl. This blend ensures your cake will rise, stay tender, and have a balanced flavor. Combining the leaveners with the flour early helps distribute them evenly throughout the batter.
Step 3: Cream Butter and Sugars
In a separate bowl, cream the softened vegan butter with both granulated and brown sugars until light, fluffy, and smooth. This step is crucial for creating a fluffy texture and incorporating air into your cake. The brown sugar also adds a beautiful depth and a subtle molasses undertone that complements the pistachios perfectly.
Step 4: Combine Wet Ingredients
Add the plant-based milk, apple cider vinegar, neutral oil, vanilla extract, and instant espresso powder into the creamed sugar and butter. Stir everything together until well combined. The apple cider vinegar reacts with the baking soda to give the cake wonderful rise and tender crumb, while the espresso powder deepens the coffee flavor without any bitterness.
Step 5: Bring it All Together
Gently fold the dry ingredient mixture into the wet mixture just until combined. Be careful not to overmix—this will keep your cake light and tender rather than dense. Pour the batter evenly into the prepared pan and smooth the top with a spatula, ready for the crumbly pistachio topping.
Step 6: Prepare and Add the Crumb Topping
For that signature crumb topping, mix the additional flour, brown sugar, a pinch of sea salt, and finely chopped pistachios in a small bowl. Cut in the cold cubed vegan butter using a fork or pastry cutter until you see coarse crumbs forming. Generously sprinkle this mixture over the cake batter to create that delightful contrast of crisp and soft textures.
Step 7: Bake and Cool
Bake your pistachio coffee cake for 45 to 50 minutes until the top is golden and a toothpick inserted in the center comes out clean. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling helps the flavors settle and the cake finish its perfect texture.
How to Serve Vegan Pistachio Coffee Cake Recipe
Garnishes
Sprinkle the cake lightly with some extra chopped pistachios before serving to enhance the nutty experience and add a lovely crunch. A dusting of powdered sugar can also add a touch of elegance and subtle sweetness, without overpowering the vibrant espresso and pistachio flavors.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or a creamy plant-based latte, amplifying the coffee undertones in each bite. If you’re serving brunch, consider fresh seasonal fruit or a dollop of coconut whipped cream for a refreshing contrast.
Creative Ways to Present
Slice the cake into thick squares and layer with vegan cream cheese frosting and pistachio crumbs to create elegant mini cake stacks for gatherings. Or serve warm slices with a drizzle of vegan caramel sauce for an indulgent dessert vibe everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Vegan Pistachio Coffee Cake Recipe in an airtight container at room temperature for up to three days to maintain its freshness and moistness. For longer storage, keep it in the refrigerator but bring it back to room temperature before serving for the best flavor.
Freezing
This cake freezes beautifully! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. It can be frozen for up to 2 months. When you want to enjoy, simply thaw overnight in the refrigerator.
Reheating
Warm a slice gently in the microwave for about 15-20 seconds or pop it into a low oven (around 300°F) for a few minutes to revive the buttery crumbs and highlight the espresso aroma before serving.
FAQs
Can I substitute pistachios with another nut?
Absolutely! While pistachios provide a distinct flavor and vibrant color, chopped pecans or walnuts make excellent alternatives and will still yield a delicious crumbly texture.
Is instant espresso powder necessary?
While the espresso powder intensifies the coffee flavor subtly without adding liquid, you can leave it out if you prefer a milder taste. You might consider adding a teaspoon of brewed strong coffee to keep the flavor balance.
Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Make sure to check that your baking powder is gluten-free as well.
How do I make sure the crumb topping stays crispy?
Using cold vegan butter and cutting it into the dry ingredients just until crumbly creates that perfect topping. Avoid overmixing, and be sure to bake until golden for the maximum crunch.
Can this cake be made oil-free?
For best results, the neutral oil helps keep the cake moist. However, you might try substituting it with applesauce or mashed banana, but this may slightly change the texture and flavor.
Final Thoughts
I genuinely believe this Vegan Pistachio Coffee Cake Recipe will become your go-to for anytime you want a flavorful, comforting treat that’s also plant-based and wholesome. Each bite brings together the rich nuttiness of pistachios and the unmistakable warmth of coffee in such a delightfully tender and crumbly package. Don’t hesitate to give it a try—you’ll be sharing it with friends before you know it!
Print
Vegan Pistachio Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Pistachio Coffee Cake combines the rich flavors of espresso and pistachios in a moist, tender crumb. Perfectly sweetened with a mix of granulated and brown sugars, it features a delightful crumb topping made with chopped pistachios for added texture and nutty flavor. Made without eggs or dairy, this coffee cake is an ideal treat for vegans and anyone who enjoys a sophisticated twist on a classic dessert.
Ingredients
Cake Batter
- 1 cup shelled raw pistachios
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup vegan butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup unsweetened plant-based milk
- 1 tbsp apple cider vinegar
- 1/4 cup neutral oil (such as sunflower or canola)
- 2 tsp vanilla extract
- 2 tbsp instant espresso powder
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup vegan butter, cold and cubed
- 1/3 cup finely chopped pistachios
- Pinch of sea salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan to prevent sticking and ensure easy removal after baking.
- Prepare ground pistachios: Pulse the shelled raw pistachios in a food processor until they become finely ground but avoid turning them into a paste, which would affect the texture in the cake.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, ground pistachios, cornstarch, baking powder, baking soda, and sea salt, ensuring even distribution of leavening agents and salt.
- Cream butter and sugars: In a separate bowl, cream the softened vegan butter with the granulated sugar and light brown sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender crumb.
- Combine wet ingredients: Stir in the unsweetened plant-based milk, apple cider vinegar, neutral oil, vanilla extract, and instant espresso powder into the creamed butter and sugars. Mix well until fully combined.
- Incorporate dry into wet: Gently fold the dry ingredient mixture into the wet ingredients. Mix just until combined to avoid overmixing, which could make the cake dense.
- Prepare the batter in pan: Pour the batter into the prepared cake pan and smooth the top evenly with a spatula for uniform baking.
- Make crumb topping: In a small bowl, combine the flour, brown sugar, sea salt, and chopped pistachios. Cut in the cold vegan butter using a fork or pastry cutter until the mixture forms coarse crumbs to create a crunchy topping.
- Apply crumb topping: Evenly sprinkle the prepared crumb topping over the surface of the batter in the pan, distributing it well for maximum crunch and flavor.
- Bake the cake: Place the cake in the preheated oven and bake for 45–50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before serving to ensure proper texture and ease of slicing.
Notes
- For best results, do not overprocess the pistachios to keep some texture in the batter.
- If you don’t have instant espresso powder, you can substitute with strong brewed coffee concentrate.
- The apple cider vinegar helps the cake rise by reacting with the baking soda, so don’t skip it.
- Make sure the vegan butter for the crumb topping is cold to create the perfect crumb texture.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Bring to room temperature before serving if refrigerated to enjoy the best flavor and texture.
