Name: Vegan Pistachio Coffee Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 30 g raw shelled pistachios; 30 g all-purpose flour; 2 tablespoons granulated sugar; 2 tablespoons vegan butter (cold); 240 g all-purpose flour; 2 ¼ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon sea salt; 160 ml soy milk; 2 teaspoons apple cider vinegar; 80 g raw shelled pistachios; 200 g granulated sugar; 90 g vegan butter (room temp); 180 g vegan Greek-style yogurt (room temp); 2 teaspoons vanilla extract; ¼ teaspoon almond extract; 150 g vegan pistachio cream spread; 50 g vegan pistachio cream spread; 60 g powdered sugar (plus extra for dusting); 1 tablespoon soy milk

Vegan Pistachio Coffee Cake

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Indulge in the delightful flavors of our Vegan Pistachio Coffee Cake, a moist and decadent dessert that’s perfect for any occasion. This cake features a rich pistachio crumble topping and a creamy dairy-free filling, making it an inviting treat for gatherings or quiet afternoons alike. With its nutty essence complementing your favorite beverage, this eggless and dairy-free creation is sure to impress both friends and family. Easy to prepare with straightforward steps, this stunning cake not only tastes amazing but also looks beautiful on any table.

Author: Valerie
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: Serves approximately 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

Scale

30 g raw shelled pistachios
30 g all-purpose flour
2 tablespoons granulated sugar
2 tablespoons vegan butter (cold)
240 g all-purpose flour
2 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
160 ml soy milk
2 teaspoons apple cider vinegar
80 g raw shelled pistachios
200 g granulated sugar
90 g vegan butter (room temp)
180 g vegan Greek-style yogurt (room temp)
2 teaspoons vanilla extract
¼ teaspoon almond extract
150 g vegan pistachio cream spread
50 g vegan pistachio cream spread
60 g powdered sugar (plus extra for dusting)
1 tablespoon soy milk

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Instructions

Preheat your oven to 160°C (fan-forced) or 180°C (conventional). Line a springform cake pan with parchment paper.
For the crumble topping, mix raw pistachios, flour, sugar, and cold vegan butter until crumbly.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine soy milk and apple cider vinegar. Add sugar, room temperature vegan butter, yogurt, vanilla extract, and almond extract; mix smooth. Gradually fold in dry ingredients until just combined.
Pour half the batter into the prepared pan; spread half of the vegan pistachio cream on top. Layer remaining batter and sprinkle with crumble topping.
Bake for 55 minutes or until a toothpick comes out clean. Let cool before serving.

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 29g
Sodium: 210mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg

Find it online: https://lowfatflavor.com/vegan-pistachio-coffee-cake/