Name: Vegan Pistachio Coffee Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 30 g raw shelled pistachios (for crumble topping); 30 g all-purpose flour (for crumble topping); 2 tablespoons granulated sugar (for crumble topping); 2 tablespoons vegan butter (cold) (for crumble topping); 240 g all-purpose flour (for cake batter); 2 ¼ teaspoons baking powder (for cake batter); ¼ teaspoon baking soda (for cake batter); ¼ teaspoon sea salt (for cake batter); 160 ml soy milk (for cake batter); 2 teaspoons apple cider vinegar (for cake batter); 80 g raw shelled pistachios (for cream filling); 200 g granulated sugar (for cream filling); 90 g vegan butter (room temp) (for cream filling); 180 g vegan Greek-style yogurt (room temp) (for cream filling); 2 teaspoons vanilla extract (for cream filling); ¼ teaspoon almond extract (for cream filling); 150 g vegan pistachio cream spread (for icing); 50 g vegan pistachio cream spread (for icing); 60 g powdered sugar (plus extra for dusting) (for icing); 1 tablespoon soy milk (for icing)

Vegan Pistachio Coffee Cake

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Indulge in the delightful flavors of our Vegan Pistachio Coffee Cake, a moist and flavorful dessert that’s perfect for any occasion. This eggless and dairy-free treat features a luscious pistachio cream filling and a crunchy crumble topping that elevates each bite. Whether enjoyed as a sweet accompaniment to your morning coffee or served at brunch gatherings, this cake is sure to impress your friends and family. With simple instructions and readily available ingredients, even novice bakers can create this stunning dessert with ease. Enjoy the vibrant green icing that adds an eye-catching touch to this deliciously nutty creation!

Author: Natalie
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 12 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

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30 g raw shelled pistachios (for crumble topping)
30 g all-purpose flour (for crumble topping)
2 tablespoons granulated sugar (for crumble topping)
2 tablespoons vegan butter (cold) (for crumble topping)
240 g all-purpose flour (for cake batter)
2 ¼ teaspoons baking powder (for cake batter)
¼ teaspoon baking soda (for cake batter)
¼ teaspoon sea salt (for cake batter)
160 ml soy milk (for cake batter)
2 teaspoons apple cider vinegar (for cake batter)
80 g raw shelled pistachios (for cream filling)
200 g granulated sugar (for cream filling)
90 g vegan butter (room temp) (for cream filling)
180 g vegan Greek-style yogurt (room temp) (for cream filling)
2 teaspoons vanilla extract (for cream filling)
¼ teaspoon almond extract (for cream filling)
150 g vegan pistachio cream spread (for icing)
50 g vegan pistachio cream spread (for icing)
60 g powdered sugar (plus extra for dusting) (for icing)
1 tablespoon soy milk (for icing)

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Instructions

Preheat oven to 160°C (320°F) for fan-forced or 180°C (356°F) for conventional. Line an 8-inch springform pan with parchment paper.
For the crumble topping, mix pistachios, flour, sugar, and cold vegan butter until crumbly.
In a bowl, whisk flour, baking powder, baking soda, and sea salt. In another bowl, combine soy milk and apple cider vinegar; let sit briefly to curdle.
Mix room temperature vegan butter, sugar, yogurt, vanilla extract, and almond extract into the curdled mixture until smooth. Gradually fold in dry ingredients until just combined.
Assemble by layering half the batter in the pan, adding half the cream filling, followed by remaining batter and cream filling topped with crumble.
Bake for about 55 minutes or until a toothpick comes out clean. Allow cooling before serving.

Nutrition

Serving Size: 1 slice (112g)
Calories: 305
Sugar: 22g
Sodium: 150mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg

Find it online: https://simplecookvibes.com/vegan-pistachio-coffee-cake/