Name: Vegan Pistachio Coffee Cake
Prep time: 15 min
Cook time: PT-485925H33M5S
Total time: 55 min
Cuisine: Vegan
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup unsweetened almond milk (or any plant milk); 1/2 cup vegetable oil (or melted coconut oil); 1 tbsp apple cider vinegar; 2 tsp vanilla extract; 2 tsp instant coffee granules dissolved in 1 tbsp hot water; 1 cup shelled pistachios, chopped (divided); 1/4 cup brown sugar; 1 tsp ground cinnamon

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Vegan Pistachio Coffee Cake a moist, tender vegan coffee cake bursting with crunchy pistachios and a subtle coffee flavor, perfect for breakfast or an afternoon treat.

Ingredients

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

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup unsweetened almond milk (or any plant milk)

½ cup vegetable oil (or melted coconut oil)

1 tablespoon apple cider vinegar

2 teaspoon vanilla extract

2 teaspoon instant coffee granules dissolved in 1 tablespoon hot water

1 cup shelled pistachios, chopped (divided)

¼ cup brown sugar

1 teaspoon ground cinnamon

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the almond milk, oil, apple cider vinegar, vanilla extract, and dissolved coffee. Stir well.

Pour the wet ingredients into the dry ingredients and mix until just combined—be careful not to overmix.

In a small bowl, mix the brown sugar, cinnamon, and half of the chopped pistachios.

Pour half of the batter into the prepared pan and sprinkle half of the cinnamon-pistachio mixture evenly over it.

Add the remaining batter on top, then sprinkle the rest of the cinnamon-pistachio mixture as a topping.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes about 9 servings. The prep time is around 15 minutes, baking takes 35-40 minutes, and the total time is about 55 minutes. It’s perfect for a leisurely morning or a sweet afternoon break.

Variations

I sometimes swap out the almond milk for oat or soy milk, depending on what I have. You can also replace the pistachios with walnuts or pecans if you prefer a different nutty flavor. For an extra touch, adding orange zest to the batter pairs wonderfully with the coffee and pistachios. If I want a more intense coffee flavor, I increase the instant coffee granules to 3 teaspoons.

Storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days. For longer storage, it keeps well in the fridge for about a week. I also freeze slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. To reheat, I let it come to room temperature or warm a slice in the microwave for about 20 seconds to bring back that freshly baked softness.

FAQs

Can I use regular milk instead of plant milk?

I prefer using plant-based milk to keep this recipe vegan, but regular milk can be substituted if you don’t mind dairy.

What can I use instead of instant coffee granules?

If you don’t have instant coffee, strong brewed coffee or espresso can work—just reduce the liquid in the recipe slightly.

Can I make this gluten-free?

Yes, I recommend using a gluten-free all-purpose flour blend that includes xanthan gum for best results.

How do I store leftover coffee cake?

I keep leftovers in an airtight container at room temperature for a few days or in the fridge if I want them to last longer.

Is this cake suitable for nut allergies?

Since pistachios are a key ingredient, this cake isn’t nut-free. You could try substituting sunflower seeds or pumpkin seeds for a nut-free version.

Conclusion

This vegan pistachio coffee cake is one of my favorite treats to make when I want something both comforting and a little special. The combination of tender crumb, crunchy nuts, and that hint of coffee creates a wonderful flavor experience. It’s easy enough for a weekday breakfast yet impressive enough for guests. I hope you enjoy baking and savoring this cake as much as I do.

Recipe:

Vegan Pistachio Coffee Cake

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Author: Cheryl
Total Time: 55 minutes
Yield: 9 servings
Diet: Vegan

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Description

A moist, tender vegan coffee cake bursting with crunchy pistachios and a subtle coffee flavor, perfect for breakfast or an afternoon treat.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the almond milk, oil, apple cider vinegar, vanilla extract, and dissolved coffee. Stir well.
Pour the wet ingredients into the dry ingredients and mix until just combined—be careful not to overmix.
In a small bowl, mix the brown sugar, cinnamon, and half of the chopped pistachios.
Pour half of the batter into the prepared pan and sprinkle half of the cinnamon-pistachio mixture evenly over it.
Add the remaining batter on top, then sprinkle the rest of the cinnamon-pistachio mixture as a topping.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.