Go Back

Pistachio Vegan Coffee Cake

This Pistachio Vegan Coffee Cake is a delightful, easy-to-make treat that fills your kitchen with warm aromas and is perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup almond milk or any plant-based milk
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1 tablespoon vanilla extract
Add-ins
  • 1 cup pistachios, chopped

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix the almond milk, coconut sugar, melted coconut oil, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fold in the chopped pistachios.
  6. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool before slicing and serve with coffee or tea.

Notes

Tips for perfection include chopping pistachios finer for even distribution, substituting maple syrup for coconut sugar, and cooling the cake completely for fluffiness. If you’re not a fan of coconut oil, consider using another neutral oil.