Irresistible Vegan Pistachio Coffee Cake
Delightful vegan coffee cake combining rich pistachio flavors, perfect for breakfast or dessert.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup flour (all-purpose or whole wheat)
- 1/2 cup ground pistachios
- 1/2 cup granulated sugar or coconut sugar
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup chopped pistachios (for topping)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- Mix the almond milk with apple cider vinegar and let it sit for 5 minutes to curdle.
- Combine flour, ground pistachios, sugar, baking powder, baking soda, and salt in a larger bowl.
- Add the curdled almond milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and smooth out the top.
- Sprinkle the chopped pistachios on top.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool, optionally dust with powdered sugar before serving.
Notes
For best results, use room temperature ingredients and check the cake a few minutes before the baking time is up.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg