Perfect Vegan Pistachio Coffee Cake Recipe Youll Love

Picture this: the aroma of freshly baked pistachio coffee cake filling your kitchen, a perfect mix of sweet nuttiness and warm spices. The golden-brown crust, topped with a delicate crumble, gives way to a moist, fluffy interior, bursting with the subtle richness of pistachios. The first time I made this vegan pistachio coffee cake, I was amazed at how it captured the same nostalgic comfort of my mom’s classic recipe but with a cruelty-free twist. Honestly, it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

My family couldn’t get enough of it—my kids kept sneaking pieces off the cooling rack, and it quickly became a staple for weekend mornings and cozy gatherings. It’s the perfect addition to any brunch spread or a delightful surprise for guests. Trust me, this recipe is a keeper. Whether you’re a coffee cake connoisseur or just someone who loves a good slice of sweet, nutty goodness with a cup of tea or coffee, this vegan pistachio coffee cake is bound to become your new favorite dessert.

After testing this recipe multiple times (you know, in the name of research), I can confidently say it checks all the boxes: easy to make, incredibly delicious, and versatile enough to adapt to your taste preferences. You’re going to want to bookmark this one—it’s pure comfort food that feels like a warm hug.

Why You’ll Love This Recipe

• Quick & Easy: This coffee cake comes together in under an hour, making it perfect for lazy weekends or a last-minute dessert.
• Simple Ingredients: No fancy grocery trips required—everything you need is likely already in your kitchen or easy to find at your local store.
• Perfect for Any Occasion: Whether it’s brunch, a potluck, or just a snack with your afternoon coffee, this cake fits the bill.
• Crowd-Pleaser: Kids and adults alike rave about this cake—it’s irresistible!
• Unbelievably Delicious: The combination of pistachios and a hint of espresso packs a flavor punch, while the crumbly topping takes it to the next level.

What sets this recipe apart is the use of pistachio flour combined with a touch of almond extract for a beautifully nutty flavor. Plus, it’s vegan—no eggs, no dairy, just wholesome ingredients that work together to create the perfect coffee cake. It’s indulgent and satisfying but with a lightness that keeps you coming back for another slice. This is the kind of recipe that makes you close your eyes after the first bite and say, “Wow.”

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• For the Cake:
  • 2 cups all-purpose flour
  • 1 cup pistachio flour (or finely ground pistachios)
  • 1 cup sugar (use coconut sugar for a refined sugar-free option)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 1/3 cup neutral oil (like sunflower or avocado oil)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional, for extra nuttiness)
  • 1 tsp instant espresso powder (optional, but adds depth)
• For the Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup chopped pistachios
  • 1/4 cup vegan butter, cold and cubed

Feel free to swap almond milk with oat milk or use gluten-free flour to make this recipe suitable for your dietary preferences. Trust me, it’s versatile and forgiving!

Equipment Needed

• Mixing bowls (at least two)
• Whisk
• Spatula
• 9-inch round cake pan or square baking dish
• Baking parchment paper
• Measuring cups and spoons
• Food processor (optional, for grinding pistachios into pistachio flour)

If you don’t have a food processor, store-bought pistachio flour works just as well. For the cake pan, I’ve used both metal and glass—both work beautifully, but metal pans tend to give a slightly crisper edge.

Preparation Method

1. Preheat your oven: Set your oven to 350°F (175°C) and line your cake pan with parchment paper or lightly grease it.
2. Prepare the crumb topping: In a small bowl, combine the flour, sugar, and chopped pistachios. Add the cold vegan butter and use a fork or your fingers to mix until crumbly. Place in the fridge while you make the cake batter.
3. Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, pistachio flour, sugar, baking powder, baking soda, and salt.
4. Combine the wet ingredients: In a separate bowl, mix the almond milk, oil, vanilla extract, almond extract, and instant espresso powder. Stir until well combined.
5. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
6. Pour the batter: Pour the batter into the prepared cake pan and spread it evenly.
7. Add the crumb topping: Sprinkle the chilled crumb topping evenly over the batter.
8. Bake: Place the pan in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
10. Serve: Slice and enjoy with a hot cup of coffee or tea!

Pro tip: If your cake seems to be browning too quickly, tent it loosely with foil during the last 10 minutes of baking.

Cooking Tips & Techniques

• Don’t overmix: Stir the batter just until combined to keep the cake light and fluffy. Overmixing can lead to a dense texture.
• Cold butter for the crumb topping: Using cold butter creates the perfect crumble texture. If the butter starts to soften, pop the topping mixture back in the fridge for a few minutes.
• Test for doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s ready. If it’s still wet, bake for a few more minutes.
• Adjust sweetness: If you prefer a less sweet cake, reduce the sugar by 1/4 cup. The pistachios will still provide a rich, nutty flavor.
• Make it ahead: This coffee cake tastes even better the next day as the flavors meld together overnight.

Variations & Adaptations

• Make it gluten-free: Swap the all-purpose flour with a gluten-free baking mix. Just ensure it’s one designed for 1:1 substitution.
• Seasonal twist: Add a handful of cranberries or dried cherries for a pop of tartness, especially during the holiday season.
• Nut-free option: Substitute the pistachio flour with oat flour and use sunflower seeds instead of pistachios for the crumble topping.
• Flavor variations: Add a teaspoon of cinnamon or cardamom for a warm, spicy kick that pairs beautifully with the pistachio flavor.

One of my favorite variations is adding a drizzle of vegan cream cheese icing on top right before serving—it’s indulgent and so worth it!

Serving & Storage Suggestions

This vegan pistachio coffee cake is best served slightly warm or at room temperature, with a steaming cup of coffee or tea on the side. For a little extra flair, garnish with a sprinkle of powdered sugar or crushed pistachios before serving.

Leftovers can be stored in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap individual slices in plastic wrap and store them in the freezer for up to 2 months. To reheat, simply pop a slice in the microwave for about 20 seconds or warm it in the oven at 300°F (150°C) for 5-7 minutes.

Pro tip: As the cake sits, the flavors deepen, making it even more delicious on day two or three!

Nutritional Information & Benefits

This vegan pistachio coffee cake is not just delicious—it’s filled with wholesome ingredients that offer some surprising benefits:

• Rich in healthy fats: Thanks to the pistachios, this cake provides heart-healthy fats.
• Dairy-free: Perfect for those with lactose intolerance or vegan diets.
• Customizable sweetness: Adjust the sugar content to suit your dietary preferences.
• Plant-based goodness: Made with almond milk and oil, it’s a better-for-you treat than traditional butter-laden cakes.

Each slice contains approximately 250 calories, 12g of fat, 30g of carbs, and 5g of protein, making it a balanced indulgence for a snack or dessert.

Conclusion

This perfect vegan pistachio coffee cake recipe is truly worth every bite. It’s a treat that combines the rich, nutty flavor of pistachios with the comforting warmth of coffee cake—without any animal products! It’s easy, delicious, and versatile, making it a great option for any occasion.

Perfect Vegan Pistachio Coffee Cake Recipe You’ll Love

Print Recipe

A moist and fluffy vegan pistachio coffee cake with a golden-brown crust and crumbly topping, perfect for brunch or cozy gatherings.

• Author: paula
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: Vegan

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup pistachio flour (or finely ground pistachios)
• 1 cup sugar (use coconut sugar for a refined sugar-free option)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/3 cup neutral oil (like sunflower or avocado oil)
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional, for extra nuttiness)
• 1 tsp instant espresso powder (optional, but adds depth)
• 1/2 cup all-purpose flour (for crumb topping)
• 1/4 cup sugar (for crumb topping)
• 1/4 cup chopped pistachios (for crumb topping)
• 1/4 cup vegan butter, cold and cubed (for crumb topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line your cake pan with parchment paper or lightly grease it.
2. In a small bowl, combine the flour, sugar, and chopped pistachios for the crumb topping. Add the cold vegan butter and mix until crumbly. Place in the fridge while you make the cake batter.
3. In a large mixing bowl, whisk together the all-purpose flour, pistachio flour, sugar, baking powder, baking soda, and salt.
4. In a separate bowl, mix the almond milk, oil, vanilla extract, almond extract, and instant espresso powder. Stir until well combined.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Sprinkle the chilled crumb topping evenly over the batter.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
10. Slice and enjoy with a hot cup of coffee or tea!

Notes

[‘Don’t overmix the batter to keep the cake light and fluffy.’, ‘Use cold butter for the crumb topping to create the perfect texture.’, ‘If the cake is browning too quickly, tent it loosely with foil during the last 10 minutes of baking.’, ‘This coffee cake tastes even better the next day as the flavors meld together overnight.’]

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Fat: 12
• Carbohydrates: 30
• Protein: 5

Keywords: vegan, pistachio, coffee cake, dessert, brunch, nutty, almond milk, plant-based, easy recipe