Vegan Pistachio Coffee Cake

A moist and fluffy vegan treat with rich espresso notes and a crunchy pistachio topping, this Vegan Pistachio Coffee Cake is everything I crave in a cozy slice of cake. It pairs beautifully with a warm drink and makes a lovely addition to any brunch table or a quiet afternoon indulgence.

Why You’ll Love This Recipe

I love how this cake combines the nutty richness of roasted pistachios with the deep aroma of espresso. It’s made entirely without dairy or eggs, but no one would guess—it’s tender, flavorful, and just the right amount of sweet. The pistachio crumb topping adds a delightful texture and a beautiful finish. Whether I’m serving guests or treating myself, this cake always feels like a little luxury.

Ingredients

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

For the Cake:

1 cup shelled raw pistachios

2 cups all-purpose flour

1 tbsp cornstarch

1/2 tsp baking soda

2 tsp baking powder

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

For the Pistachio 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

Directions

I preheat the oven to 350°F (175°C) and grease and line an 8-inch round or square cake pan.

I pulse the pistachios in a food processor until finely ground—being careful not to make a paste.

In a large bowl, I whisk together flour, ground pistachios, cornstarch, baking powder, baking soda, and salt.

In another bowl, I cream the softened vegan butter with granulated sugar and brown sugar until it’s light and fluffy.

I stir in the plant-based milk, apple cider vinegar, oil, vanilla extract, and espresso powder until everything is well combined.

Next I gently fold in the dry ingredients, mixing just until combined. I’m careful not to overmix the batter.

I pour the batter into the prepared pan and smooth out the top.

For the crumb topping, I mix the flour, brown sugar, salt, and chopped pistachios in a bowl. Then I cut in the cold vegan butter using a fork or pastry cutter until it forms a crumbly texture.

I sprinkle the crumb topping evenly over the batter.

Then I bake the cake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 10 slices

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: 380 kcal per slice

Variations

I sometimes swap the espresso powder for strong brewed coffee to create a softer coffee flavor.

For a citrus twist, I add a touch of orange zest to the batter.

If I want more texture, I leave the pistachios a bit coarser for extra crunch in the cake.

I’ve tried using almond flour to replace part of the all-purpose flour for a slightly nuttier depth—it works beautifully.

For a festive version, I sprinkle chopped dried cranberries into the crumb topping.

Storage/Reheating

I store this coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. When I want to reheat a slice, I pop it in the microwave for about 15–20 seconds, or warm it in a low oven for a few minutes to bring back that fresh-baked softness.

Related Recipes:

• Pistachio Cheesecake
• Pistachio Pudding Cookies
• Pistachio Pudding Bread

FAQs

How do I keep the pistachios from turning into a paste when grinding?

I pulse them in short bursts in the food processor and stop once they’re finely ground. I also make sure not to use roasted pistachios packed in oil, as that can make them greasier and more prone to turning into butter.

Can I use almond milk instead of other plant-based milks?

Absolutely. I often use unsweetened almond milk, but soy, oat, or cashew milk work just as well in this recipe.

What can I use instead of espresso powder?

If I don’t have espresso powder, I use 1/4 cup of strong brewed coffee and reduce the plant milk slightly to maintain the same liquid ratio. The flavor will be more subtle but still delicious.

Can I freeze this cake?

Yes, I wrap individual slices tightly and freeze them for up to 2 months. When I’m ready to enjoy a slice, I thaw it at room temperature or gently reheat it.

What’s the best way to get a perfect crumb topping?

I make sure the vegan butter is cold and cut it in without overmixing. That’s what gives me those lovely crumbly bits that bake up crisp and golden.

Conclusion

This Vegan Pistachio Coffee Cake is one of those recipes I keep coming back to—it’s warm, flavorful, and filled with little luxurious touches like the nutty crumb and espresso aroma. Whether it’s part of a brunch spread or a solo treat with a cup of tea, it always hits the spot. It’s proof that plant-based baking can be just as rich, indulgent, and satisfying as any traditional dessert.

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