Moist, fluffy, and layered with cozy cinnamon and nutty pistachio crumble, this Pistachio Coffee Cake is a delightful bake I love enjoying with a cup of coffee in the morning or winding down with during an afternoon tea. With a tender texture and a naturally sweet twist from applesauce and coconut sugar, this cake makes for a satisfying, guilt-free treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1 1/2 cups all-purpose flour
1/2 cup coconut sugar or regular sugar
1/2 cup unsweetened applesauce
1/3 cup plain yogurt (or dairy-free yogurt)
1/4 cup neutral oil (such as avocado or vegetable oil)
1/4 cup milk of choice
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
For the Pistachio Streusel:
1/2 cup shelled pistachios, finely chopped
1/3 cup oat flour or almond flour
1/4 cup coconut sugar or brown sugar
2 tbsp coconut oil or butter, melted
1 tsp cinnamon
Directions
I preheat the oven to 350°F (175°C) and grease an 8×8-inch pan or line it with parchment paper.
In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, I mix the applesauce, yogurt, oil, milk, and vanilla until smooth.
I combine the wet and dry ingredients gently, stirring just until incorporated to avoid overmixing.
For the streusel, I mix the chopped pistachios, flour, sugar, melted coconut oil or butter, and cinnamon in a small bowl until crumbly.
I pour half the batter into the prepared pan and sprinkle half the streusel over it.
Then I add the rest of the batter and top it with the remaining streusel.
I bake it for 32 to 36 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let it cool for at least 15 minutes before slicing and serving.
Servings and timing
Servings: 9 slices
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: Approximately 210 kcal per slice
Variations
I sometimes use almond flour in the streusel for a richer, nuttier flavor.
To make it gluten-free, I swap the all-purpose flour with a 1:1 gluten-free baking blend.
For an extra pop of flavor, I add a touch of cardamom to the streusel.
If I want a touch of indulgence, I drizzle a light glaze over the top once it cools.
When I feel like experimenting, I fold a handful of chopped dried apricots or cranberries into the batter for a fruity twist.
Storage/Reheating
I store leftover slices in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If I want to enjoy it warm, I reheat a slice in the microwave for about 10–15 seconds. For longer storage, I freeze individual slices wrapped in parchment and foil—just thaw and warm as needed.
FAQs
Can I make this coffee cake gluten-free?
Yes, I’ve made it with a 1:1 gluten-free flour blend and it turns out beautifully. Just be sure to avoid overmixing, as gluten-free flours can behave differently.
What can I use instead of pistachios?
If I don’t have pistachios on hand, I substitute them with chopped walnuts, pecans, or even sunflower seeds for a nut-free version.
Is this recipe vegan?
Yes, it can be fully vegan. I use dairy-free yogurt and plant milk, and since it’s already egg-free, there’s no need for any other substitutions.
Can I double the recipe?
Absolutely. When I need more servings, I double the ingredients and bake it in a 9×13-inch pan. The baking time may need to increase slightly—usually around 40–45 minutes.
Why is my streusel sinking into the cake?
If I overmix the batter or the streusel is too fine, it can sink. I make sure the batter is thick and the streusel has a crumbly texture, not too wet or powdery.
Conclusion
This Pistachio Coffee Cake is one of those cozy bakes I come back to time and time again. It’s simple, comforting, and just the right amount of sweet. Whether I’m serving it at brunch or grabbing a slice on a busy morning, it always hits the spot. With its adaptable ingredients and quick prep time, it’s an easy favorite in my recipe rotation.
Recipe:
Print
Pistachio Coffee Cake
- Total Time: 45 minutes
- Yield: 9 slices
- Diet: Vegan
Description
This Pistachio Coffee Cake is a moist, fluffy, and lightly sweet treat featuring a crunchy pistachio streusel and wholesome ingredients like applesauce and yogurt. It’s perfect for breakfast, brunch, or afternoon tea and easily adaptable to vegan and gluten-free diets.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup coconut sugar or regular sugar
1/2 cup unsweetened applesauce
1/3 cup plain yogurt (or dairy-free yogurt)
1/4 cup neutral oil (such as avocado or vegetable oil)
1/4 cup milk of choice
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
For the Pistachio Streusel:
1/2 cup shelled pistachios, finely chopped
1/3 cup oat flour or almond flour
1/4 cup coconut sugar or brown sugar
2 tbsp coconut oil or butter, melted
1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.
- In a large bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the applesauce, yogurt, oil, milk, and vanilla until smooth.
- Gently combine the wet and dry ingredients, stirring just until incorporated.
- In a small bowl, mix together the pistachios, oat or almond flour, coconut sugar, melted coconut oil or butter, and cinnamon to make the streusel.
- Pour half of the cake batter into the prepared pan and sprinkle half of the streusel over it.
- Add the remaining batter and top with the rest of the streusel.
- Bake for 32 to 36 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for at least 15 minutes before slicing and serving.
Notes
Use almond flour in the streusel for a richer flavor.
Swap the all-purpose flour with a 1:1 gluten-free blend for a gluten-free version.
Add a pinch of cardamom to the streusel for extra flavor.
Drizzle with glaze after cooling for a sweeter finish.
Fold in chopped dried apricots or cranberries for a fruity twist.
Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Reheat slices in the microwave for 10–15 seconds before serving.
Freeze individual slices for longer storage; thaw and warm as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
