A tender, dairy-free coffee cake swirled with cinnamon sugar and crowned with a crunchy pistachio crumble—this vegan treat brings cozy comfort to any time of day. Whether I serve it in the morning with a hot cup of coffee or as a mid-afternoon pick-me-up, it always hits the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
2 cups all-purpose flour
1 tbsp cornstarch
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup vegan yogurt (plain or vanilla)
1/3 cup neutral oil (like canola or vegetable)
1/2 cup unsweetened non-dairy milk
1 tbsp apple cider vinegar
2 tsp vanilla extract
For the Cinnamon Swirl:
1/4 cup brown sugar
1 tsp cinnamon
For the Pistachio Crumb Topping:
1/2 cup shelled pistachios, finely chopped
1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 tsp salt
3 tbsp vegan butter, softened
Directions
I preheat my oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.
In a small bowl, I mix together the brown sugar and cinnamon for the swirl and set it aside.
Then In another small bowl, I make the pistachio crumb topping by combining chopped pistachios, flour, brown sugar, and salt. I then work in the softened vegan butter using a fork or my fingers until it forms a crumbly texture.
In a large bowl, I whisk together the flour, cornstarch, baking powder, baking soda, salt, and sugar.
In a separate bowl, I whisk together the vegan yogurt, oil, non-dairy milk, apple cider vinegar, and vanilla extract.
I pour the wet ingredients into the dry ingredients and stir just until everything is combined—being careful not to overmix.
I pour half the batter into the prepared pan and spread it evenly. Then, I sprinkle the cinnamon sugar mixture over the top.
Next I add the remaining batter and smooth it out gently.
I finish by sprinkling the pistachio crumb topping evenly over the surface.
I bake the cake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let the cake cool in the pan before slicing and serving.
Servings and timing
Servings: 9 slices
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories per slice: 310 kcal
Variations
Nut-free version: I replace the pistachios with rolled oats or pumpkin seeds for a similar crunch without the nuts.
Gluten-free option: I use a 1:1 gluten-free flour blend in place of all-purpose flour.
Flavor twist: Sometimes I add a touch of cardamom or orange zest to the batter for an extra aromatic touch.
Berry swirl: I’ve tried swirling in a few spoonfuls of berry jam along with the cinnamon sugar for a fruity variation.
Mini cakes: I use muffin tins for individual coffee cakes—just reduce the baking time to around 25–30 minutes.
Storage/Reheating
I store leftovers covered at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months.
To reheat, I warm slices in the microwave for 20–30 seconds or pop them in a 300°F oven for about 10 minutes until warmed through and the topping crisps up again.
FAQs
How do I keep the cake moist without eggs?
I rely on vegan yogurt, non-dairy milk, and oil to keep the cake tender and moist. The cornstarch also helps improve the texture.
Can I use a different nut for the crumb topping?
Yes, I’ve tried almonds and walnuts with great results. Just be sure to chop them finely to mimic the texture of pistachios.
Can I make this cake ahead of time?
Absolutely. I often bake it the night before and store it covered at room temperature. It tastes even better the next day as the flavors meld.
What’s the best vegan yogurt to use?
I usually go for a plain or vanilla coconut- or soy-based yogurt. Thicker varieties like Greek-style vegan yogurt work best for texture.
Can I double the recipe for a larger batch?
Yes, I double the ingredients and bake it in a 9×13-inch pan. I just extend the baking time by 5–10 minutes and check with a toothpick for doneness.
Conclusion
This Vegan Pistachio Coffee Cake is a comforting, nutty, cinnamon-swirled delight that I love making whenever I want something cozy and satisfying. It’s easy to make, easy to adapt, and just the right mix of soft and crunchy. Whether for brunch, dessert, or just a moment of indulgence, it always delivers.
📖 Recipe:
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Vegan Pistachio Coffee Cake
- Total Time: 1 hour
- Yield: 9 slices
- Diet: Vegan
Description
A tender, dairy-free coffee cake swirled with cinnamon sugar and topped with a crunchy pistachio crumble. This vegan treat is soft, moist, and full of cozy flavor—perfect for breakfast, dessert, or a midday snack.
Ingredients
2 cups all-purpose flour
1 tbsp cornstarch
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup vegan yogurt (plain or vanilla)
1/3 cup neutral oil (like canola or vegetable)
1/2 cup unsweetened non-dairy milk
1 tbsp apple cider vinegar
2 tsp vanilla extract
1/4 cup brown sugar (for cinnamon swirl)
1 tsp cinnamon (for cinnamon swirl)
1/2 cup shelled pistachios, finely chopped (for topping)
1/3 cup all-purpose flour (for topping)
1/3 cup brown sugar (for topping)
1/4 tsp salt (for topping)
3 tbsp vegan butter, softened (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.
- In a small bowl, mix together brown sugar and cinnamon for the swirl. Set aside.
- In another small bowl, combine chopped pistachios, flour, brown sugar, and salt. Work in the vegan butter until crumbly.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and granulated sugar.
- In a separate bowl, whisk together vegan yogurt, oil, non-dairy milk, apple cider vinegar, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined—do not overmix.
- Spread half the batter into the prepared pan and sprinkle the cinnamon sugar mixture over it.
- Add the remaining batter and smooth out the top gently.
- Sprinkle the pistachio crumb topping evenly over the surface.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan before slicing and serving.
Notes
For a nut-free version, replace pistachios with rolled oats or pumpkin seeds.
Use a 1:1 gluten-free flour blend to make it gluten-free.
Add cardamom or orange zest for extra flavor.
Swirl in berry jam for a fruity variation.
Make mini cakes using muffin tins; reduce bake time to 25–30 minutes.
Store at room temperature for 2 days or refrigerate for up to 5 days.
Freeze individual slices for up to 2 months; reheat in microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
