Description
A moist and fluffy vegan coffee cake packed with delightful pistachio flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup pistachios, shelled
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Blend the pistachios in a food processor until they turn into a fine meal.
- Mix the almond milk and apple cider vinegar in a bowl and let it sit for 5 minutes.
- Combine the all-purpose flour, sugar, baking powder, baking soda, and salt in a larger bowl.
- Add the vegan buttermilk to the dry mixture along with the vegetable oil and vanilla extract, mixing until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Let the cake cool in the pan, then transfer it to a wire rack to cool completely before slicing.
Notes
Ensure accurate measurements of ingredients for the best results. Use unsalted pistachios for better flavor control.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg