Delightful Pistachio Coffee Cake for a Cozy Brunch Treat

This Vegan Pistachio Coffee Cake is a delightful and moist treat that combines pistachios and coffee, perfect for brunch.

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Prep Time 15

Cook Time 50

Cooling Time 10

Total Time 1 15

Servings: 8 slices

Course: Desserts

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups all-purpose flour or gluten-free blend
1 cup freshly ground pistachios
1 cup vegan yogurt preferably unsweetened
1 cup almond milk or other non-dairy milk
1 tbsp apple cider vinegar can substitute with lemon juice
1 tbsp baking powder check for freshness
1 tsp baking soda check for freshness
1 cup brewed coffee optional
1 cup sugar coconut sugar can be used
1/2 cup oil coconut or vegetable
1 tsp cardamom can substitute with cinnamon

For the Optional Glaze

1 cup powdered sugar can swap with agave syrup

Equipment

9-inch round or square baking pan
Mixing bowls
Whisk
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease or line a baking pan.
Mix the dry ingredients in a large bowl and the wet ingredients in a separate bowl.
Combine wet and dry ingredients, stirring gently.
Make the topping by mixing ground pistachios and sugar.
Pour batter into the prepared pan and add the topping.
Bake for about 50 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Prepare the glaze and drizzle over the cooled cake if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 33gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gCalcium: 5mgIron: 10mg

Notes

Store in an airtight container at room temperature for up to 3 days. The cake can also be refrigerated or frozen for longer storage.

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