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.
