Description
A moist and fluffy vegan coffee cake with rich espresso flavor and a crunchy pistachio crumb topping. Perfect for brunch or a cozy afternoon treat.
Ingredients
1 cup shelled raw pistachios
2 cups all-purpose flour
1 tbsp cornstarch
2 tsp baking powder
1/2 tsp baking soda
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
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.
- Pulse the pistachios in a food processor until finely ground, being careful not to make a paste.
- In a large bowl, whisk together the all-purpose flour, ground pistachios, cornstarch, baking powder, baking soda, and salt.
- In another bowl, cream the softened vegan butter with the granulated sugar and brown sugar until light and fluffy.
- Stir in the plant-based milk, apple cider vinegar, oil, vanilla extract, and espresso powder until well combined.
- Gently fold in the dry ingredients, mixing just until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth out the top.
- In a small bowl, combine the flour, brown sugar, salt, and chopped pistachios for the crumb topping. Cut in the cold vegan butter using a fork or pastry cutter until the mixture forms coarse crumbs.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Pulse pistachios in short bursts to avoid turning them into paste.
For a milder coffee flavor, use brewed coffee instead of espresso powder.
Orange zest can be added for a citrus twist.
Coarsely chop some pistachios for added texture.
Substitute part of the flour with almond flour for a nuttier flavor.
Add chopped dried cranberries to the crumb topping for a festive variation.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheat slices in the microwave for 15–20 seconds or warm in a low oven.
Freeze individual slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
