Description
Soft, fluffy, and loaded with rich pistachio flavor, this Vegan Pistachio Coffee Cake is the perfect morning indulgence. With a tender crumb, nutty streusel layers, and a pistachio glaze drizzle, it’s a delightful bake that’s as beautiful as it is satisfying—ideal for brunch, holidays, or an elegant teatime treat.
Ingredients
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For the Cake:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 3/4 cup plant-based milk (almond, oat, etc.)
- 1/3 cup neutral oil (like sunflower or avocado)
- 1/4 cup unsweetened applesauce
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup finely chopped pistachios
For the Pistachio Streusel:
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup chopped pistachios
- 2 tbsp coconut oil or vegan butter, solid
For the Pistachio Glaze:
- 2 tbsp pistachio butter
- 2 tbsp powdered sugar
- 1–2 tsp plant-based milk
Instructions
- Preheat oven to 350°F (175°C). Lightly grease and line an 8×8-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, combine both sugars, milk, oil, applesauce, vinegar, and vanilla. Mix well.
- Add dry ingredients into wet and stir until just combined. Fold in chopped pistachios.
- In a small bowl, mix streusel ingredients with a fork until crumbly.
- Pour half the batter into the pan, sprinkle half the streusel, then repeat with the remaining batter and streusel on top.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean. Let cool.
- For the glaze, whisk pistachio butter, powdered sugar, and milk until smooth. Drizzle over cooled cake and dust with powdered sugar if desired.
Nutrition
- Serving Size: 1 square
- Calories: 290 kcal
- Sugar: 12g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg