Name: Moist Vegan Pistachio Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup shelled pistachios, finely chopped; 1/2 cup organic cane sugar; 1/2 cup brown sugar; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsweetened almond milk; 1 tbsp apple cider vinegar; 1/3 cup neutral oil (e.g., grapeseed or canola); 1 tbsp pure vanilla extract; 1/2 tsp almond extract; 1/3 cup all-purpose flour; 1/3 cup brown sugar; 1/4 cup vegan butter, cold and cubed; 1/4 cup chopped pistachios; Pinch of salt; 1/2 cup powdered sugar; 1–2 tsp plant-based milk; 1/4 tsp vanilla extract

Moist Vegan Pistachio Coffee Cake a tender, fluffy coffee cake infused with nutty pistachios and finished with a sweet, crunchy topping—this vegan treat fits perfectly into a slow morning brunch, a midday pick-me-up, or a cozy dessert. Every bite balances richness and texture without the need for eggs or dairy, making this a go-to comfort bake I keep coming back to.

Why You’ll Love This Recipe

I love how this pistachio coffee cake comes together so effortlessly yet feels so special. The subtle nuttiness of pistachios gives it an earthy depth, while the crumble topping adds a satisfying contrast in texture. It’s fully plant-based, but never lacking in moisture or flavor. Whether I’m serving it to vegan or non-vegan friends, everyone asks for seconds. Plus, it pairs beautifully with a hot cup of coffee or tea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1/2 cup shelled pistachios, finely chopped

1 1/2 cups all-purpose flour

1/2 cup organic cane sugar

1/2 cup brown sugar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup unsweetened almond milk

1 tbsp apple cider vinegar

1/3 cup neutral oil (e.g., grapeseed or canola)

1 tbsp pure vanilla extract

1/2 tsp almond extract

For the Pistachio Crumble Topping:

1/3 cup all-purpose flour

1/3 cup brown sugar

1/4 cup vegan butter, cold and cubed

1/4 cup chopped pistachios

Pinch of salt

For the Glaze (optional):

1/2 cup powdered sugar

1–2 tsp plant-based milk

1/4 tsp vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing an 8×8 inch square pan. I like to line it with parchment paper too for easy removal.

In a small bowl, I combine the almond milk and apple cider vinegar and let it sit for about 5 minutes to curdle and create a vegan “buttermilk.”

In a large bowl, I whisk together the flour, finely chopped pistachios, both sugars, baking soda, baking powder, and salt.

I pour the curdled almond milk into the dry ingredients along with oil, vanilla, and almond extract, mixing until just combined—careful not to overmix.

I transfer the batter into the prepared pan and smooth the top.

To make the crumble, I mix the flour, brown sugar, salt, and pistachios, then cut in the vegan butter using my hands until it forms a crumbly texture.

I sprinkle the crumble evenly over the batter and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

After cooling completely, I mix up the optional glaze and drizzle it over the top before slicing and serving.

Servings and timing

This recipe makes 9 generous slices of cake.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Each serving contains approximately 310 kcal.

Variations

Nut-Free Version: I swap out pistachios for sunflower seeds or skip them altogether and focus on a spiced crumble instead.

Gluten-Free Option: I’ve had success using a 1:1 gluten-free flour blend in place of the all-purpose flour.

Add-ins: Sometimes I mix in a few mini vegan chocolate chips or a touch of ground cardamom for a twist.

Citrus Glaze: Instead of vanilla, I’ve used orange or lemon zest in the glaze for a refreshing zing.

Storage/Reheating

I store leftover slices in an airtight container at room temperature for up to 3 days. For longer storage, I keep it in the fridge for up to 5 days. If I want to enjoy it warm, I reheat individual slices in the microwave for about 15–20 seconds or pop them in the oven at 300°F (150°C) for 5–10 minutes.

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FAQs

How do I know when the coffee cake is fully baked?

I check by inserting a toothpick in the center—if it comes out clean or with just a few crumbs, it’s done. The crumble topping should also be golden brown.

Can I use other plant-based milks besides almond milk?

Yes, I’ve tried oat milk and soy milk with great results. Just make sure it’s unsweetened so it doesn’t alter the flavor balance.

Is the glaze necessary?

Not at all. I sometimes skip it when I want something less sweet or more breakfast-like. But when I do add it, it gives that lovely finishing touch.

Can I make this cake ahead of time?

Yes, I often bake it the night before and let it cool overnight. It tastes even better the next day as the flavors meld together.

What kind of pistachios should I use?

I use raw or roasted, unsalted pistachios. If I only have salted ones, I reduce the salt in the batter slightly to compensate.

Conclusion

This moist vegan pistachio coffee cake has become one of my favorite bakes—it’s rich, flavorful, and so easy to throw together. Whether I’m making it for a weekend brunch, a sweet treat for guests, or just to have something comforting on hand, this cake always hits the spot. I love how the pistachios elevate it into something unique, and the crumble makes every bite unforgettable.

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