A soft, nutty cake packed with pistachio flavor and finished with a buttery crumble—perfect for breakfast or dessert.
Pistachio Coffee Cake (with Homemade Pistachio Paste): A Soft, Flavor-Packed Bake with Crunchy Crumble
Pistachio recipes are everywhere lately, and honestly—I love it. After traveling to Turkey, I realized the rest of the world has been way ahead of us when it comes to using this vibrant green nut. Pistachios were in everything from desserts to drinks over there, and it made me wonder why we weren’t doing the same. So, I made it happen with this Pistachio Coffee Cake! This cake uses a homemade pistachio paste made with blanched, skinless pistachios and maple syrup (check out my Pistachio Paste recipe). You could also try it with pistachio butter if that’s easier to find—just adjust your milk if needed. The cake itself is egg-free and totally vegan by chance, but trust me, you don’t need to be vegan to fall in love with this one.
Why You’ll Love This Pistachio Coffee Cake Recipe
Vegan & Dairy-Free Friendly: No eggs, no dairy—just pure pistachio goodness.
Bakes in One Pan: Simple, approachable, and no layering required.
Loaded with Pistachio Flavor: Made with real pistachio paste and a pistachio crumble on top.
Perfect for Breakfast or Dessert: Not overly sweet, but still totally indulgent.
Ingredient Highlight: Pistachios
Pistachios are more than just a pretty color—they’re rich in healthy fats, fiber, and plant-based protein. Their slightly sweet, nutty flavor works beautifully in both savory and sweet recipes. When blended into a paste or chopped into a crumble topping, they bring a buttery richness and subtle crunch that’s hard to resist.
Madly Delicious Must-Know Tips & Questions
Pistachio Paste Tip:
Homemade pistachio paste is easy but time-consuming. If you don’t want to spend time removing the skins, feel free to use store-bought or swap in pistachio butter. Just know the flavor and color may shift slightly—still delicious!
For a Sweeter Crumb:
You can add a pinch more cinnamon or swap half the pistachios for chopped pecans or almonds if you’re feeling wild.
Bake Ahead Tip:
This cake stays tender for days and freezes beautifully. Make it in advance for brunch or gatherings and let the flavors develop even more.
Can I use pistachio butter instead of paste?
Yes! Just keep in mind that pistachio butter tends to be richer and slightly saltier. You may want to reduce the milk a bit and adjust the sweetness to taste.
Do I need to use almond flour?
I love the soft texture almond flour brings, but if you don’t have any, you can use more all-purpose flour instead. The cake will still be delicious.
Is it supposed to be super sweet?
Nope! This coffee cake is meant to be just sweet enough. The crumble adds a hit of sweetness on top without overpowering the nutty flavor.
Let’s Dish: Did You Know?
Pistachios have been cultivated for thousands of years, with origins in the Middle East and Central Asia. In countries like Turkey and Iran, pistachios are deeply rooted in both culture and cuisine—used in everything from Turkish delight to baklava and halva. Their distinct flavor and vibrant color have made them a staple in desserts around the world, and now they’re finally getting the spotlight they deserve here too.
Love a nutty, unique bake? Then try my Pistachio Coffee Cake (with Homemade Pistachio Paste)!
Packed with real pistachio flavor and topped with a golden crumble, this one’s perfect for brunch or an afternoon treat. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your slice!
More Recipes
Vegan No-Bake Chocolate Brownies
Pistachio Coffee Cake (with homemade Pistachio Paste)
Equipment
- 8×8 baking dish
Ingredients
Dry Ingredients
- 1¼ cup all-purpose flour
- ¼ cup almond flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup pistachio paste (get the recipe here or use store-bought)
- 1 cup oat milk (or milk of choice – add a splash more if batter is too thick)
- ¼ cup melted butter or avocado oil (or similar oil)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Crumble
- ⅓ cup unsalted, raw or roasted pistachios, chopped
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 4 tbsp vegan butter, melted
- ½ tsp ground cinnamon
Instructions
- Preheat & Prep the Pan: Preheat the oven to 350°F (177°C). Grease or line an 8×8 baking dish with parchment paper for easy removal.
- Make the Crumble Topping: In a small bowl, combine ¼ cup all-purpose flour, ¼ cup brown sugar, 4 tbsp melted butter, ½ tsp ground cinnamon, and ⅓ cup chopped pistachios. Mix until crumbly and set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together 1¼ cup all-purpose flour, ¼ cup almond flour, ¾ cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- Combine the Wet Ingredients: In a separate large bowl, whisk together ½ cup pistachio paste, 1 cup oat milk, ¼ cup melted butter or oil, 1 tsp apple cider vinegar, and 1 tsp vanilla extract until smooth.
- Make the Batter: Pour the dry ingredients into the wet ingredients and stir just until combined. If the batter will feel thick, but add extra milk as needed. Don't over mix.
- Transfer to the Pan: Pour the batter into your prepared baking dish and smooth out the top.
- Top with Crumble: Sprinkle the crumble mixture evenly over the batter.
- Bake the Coffee Cake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden and crisp.
- Cool and Slice: Allow the coffee cake to cool in the pan for at least 20 minutes before slicing and serving.