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Pistachio Coffee Cake

Moist Pistachio Coffee Cake That Will Wow Your Taste Buds

A delightful Vegan Pistachio Coffee Cake that combines moistness with rich pistachio flavor, ideal for brunch gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup vegan yogurt Adds moisture and richness
  • ½ cup vegetable oil Can be swapped for melted coconut oil
  • 1 cup almond milk Use any non-dairy milk like soy or oat
  • 1 tablespoon apple cider vinegar Can substitute with lemon juice
  • 2 cups all-purpose flour Use a gluten-free blend if needed
  • 1 teaspoon baking powder Essential leavening agent
  • ½ teaspoon baking soda Essential leavening agent
  • ½ cup ground pistachios Always use freshly ground for best results
  • 1 teaspoon ground cardamom Can substitute with cinnamon
  • ¼ cup coffee Deepens the flavor of the cake
  • ¼ cup powdered sugar Optional for glazing or dusting
For the Crumb Topping
  • ½ cup additional ground pistachios For sprinkling on top

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • spatula
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, combine 1 cup of vegan yogurt, ½ cup of vegetable oil, 1 cup of almond milk, and 1 tablespoon of apple cider vinegar. Whisk until smooth and creamy.
  3. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ cup of ground pistachios, 1 teaspoon of ground cardamom, and ¼ cup of coffee.
  4. Gradually fold the dry ingredients into the wet mixture using a spatula until just moistened.
  5. Carefully pour the batter into your prepared pan, smoothing the top with a spatula.
  6. Sprinkle additional ground pistachios generously over the batter.
  7. Place the cake in the preheated oven and bake for 50 minutes, until golden brown and a toothpick comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 180mgPotassium: 150mgFiber: 2gSugar: 7gCalcium: 8mgIron: 7mg

Notes

Ensure all wet ingredients are at room temperature for better blending. Avoid overmixing to maintain a tender crumb.

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