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Vegan Pistachio Coffee Cake

Moist Vegan Pistachio Coffee Cake You'll Love to Share

Indulge in a slice of this Vegan Pistachio Coffee Cake, crafted without eggs or dairy for a delicious and moist treat.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup raw shelled pistachios Provides nutty flavor and texture; substitute with skinless pistachios for vibrant color.
  • 2 cups all-purpose flour Acts as the cake's structural base; can be replaced with a gluten-free flour blend.
  • 1 cup granulated sugar Adds sweetness and moisture; substitute with coconut sugar for a lower glycemic index.
  • 1/2 cup vegan butter Incorporates creaminess; replace with coconut oil for a dairy-free alternative.
  • 1 cup soy milk Serves as the liquid base, giving moisture; almond or oat milk can be used as substitutes.
  • 1 tbsp apple cider vinegar Activates baking soda for leavening; lemon juice can be a substitute.
  • 1 tbsp baking powder Helps the cake rise; ensure it is fresh for best results.
  • 1/2 tsp baking soda Helps the cake rise; ensure it is fresh for best results.
  • 1/2 tsp sea salt Enhances overall flavor; use kosher salt as an alternative.
  • 1 cup vegan Greek-style yogurt Adds moisture and acts as a binder; can substitute with vegan sour cream or thick coconut yogurt.
  • 2 tsp vanilla extract Infuses flavor.
  • 1 tsp almond extract Infuses flavor; use judiciously as it is potent.
For the Cream Filling and Topping
  • 1 cup vegan pistachio cream spread Forms the creamy filling and icing; consider a homemade version if unavailable.
  • 1/2 cup extra raw pistachios Finely chopped for the crunchy sprinkle on top.

Equipment

  • springform pan
  • Mixing Bowls
  • food processor
  • Whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (320°F) for a fan-assisted oven or 180°C (356°F) for a conventional oven.
  2. Line the bottom of a 7.5 or 8-inch springform pan with parchment paper, and grease all sides.
  3. In a food processor, blitz together raw shelled pistachios, flour, and granulated sugar until finely ground. Add cold vegan butter and pulse until crumb consistency.
  4. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, mix soy milk with apple cider vinegar to create vegan buttermilk.
  5. Blend ground pistachios with sugar until fine, then cream with softened vegan butter. Add yogurt, vanilla, and almond extracts for flavor.
  6. Gradually add the vegan buttermilk to the dry ingredients, stirring gently until just combined.
  7. Pour half of the cake batter into the prepared pan. Dollop the vegan pistachio cream on top, spread gently without disturbing.
  8. Pour the remaining batter over this layer and sprinkle the pistachio crumb topping on top.
  9. Bake for 50 to 60 minutes, until a skewer inserted into the center comes out clean or with a few crumbs.
  10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar and drizzle with a glaze to finish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 20gCalcium: 40mgIron: 1.5mg

Notes

Measure accurately for consistent results; avoid overmixing to maintain light texture; ensure freshness of baking ingredients.

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