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)

Cook Mode Prevent your screen from going dark

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