Pistachio Coffee Cake (with homemade Pistachio Paste)
This Pistachio Coffee Cake is soft, tender, and full of nutty pistachio flavor thanks to homemade pistachio paste mixed right into the batter. Finished with a buttery pistachio crumble, it’s the perfect treat for breakfast, dessert, or a cozy afternoon snack.
Equipment
- 8x8 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.
Notes
Pistachios: For the crumble topping, you can use raw or roasted pistachios — just make sure they’re unsalted. Roasted pistachios will give a toastier flavor and a slightly deeper color.
Pistachio Paste vs. Pistachio Butter: This recipe uses homemade pistachio paste (recipe here) made with maple syrup and water — not pistachio butter. If using pistachio butter (which is thicker and oilier), reduce the milk slightly and adjust sweetness as needed.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. Warm slices briefly before serving, if desired.
Freezing: You can freeze individual slices for up to 2 months. Wrap tightly and thaw before reheating.
Nutrition
Serving: 1gCalories: 330kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 250mgPotassium: 160mgFiber: 2gSugar: 19gVitamin A: 25IUCalcium: 60mgIron: 1.4mg
Tried this recipe?Let us know how it was!