Need a midweek pick-me-up? Try this Pistachio Coffee Cake!
Filled with fresh pistachios, both ground and crushed, this cake has a soft, moist and exciting texture. The flavor profile is absolutely delicious! There’s a nice, warm caramel flavor from the coconut sugar and wonderful chai flavor from the cardamom. It’s topped with a buttery, sweet Pistachio Streusel that is also spiced with cardamom. It’s a rich, decadent dessert that will melt in your mouth!
Pistachio Coffee Cake
This cake is filled with warm caramel flavor from the coconut sugar and wonderful chai flavor from the cardamom. It's topped with a buttery, sweet Pistachio Streusel that is also spiced with cardamom.
Cake Ingredients:
• 1/2 cup gluten free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup ground pistachios (see note)
• 1/2 cup crushed pistachios (see note)
• 1 tsp ground cardamom
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup almond milk + 1 tbsp lemon juice or apple cider vinegar
• 1 tbsp vanilla extract
• 1/2 cup coconut oil, room temperature
• 1 cup coconut sugar
• 1/2 cup applesauce
Pistachio Streusel Ingredients:
• 1/2 cup pistachios
• 1/2 cup coconut sugar
• 1/3 cup gluten free all purpose flour
• 1/4 cup coconut oil or vegan butter, cold and cut into small cubes
• 2 tsp ground cardamom
Instructions:
1. Preheat oven to 350°F. Lightly grease a tube pan or a loaf pan. Set aside.
2. In a large bowl, beat the coconut oil and coconut sugar together until light and fluffy. Add in the applesauce and vanilla extract and beat until combined.
3. In a separate bowl, combine the first 8 ingredients together. Mix to combine.
4. Add the dry ingredients to the wet ingredients.
5. To make the streusel, place the pistachios, cardamom, flour, and sugar in a food processor and pulse until the pistachios look well chopped. Pulse in the coconut oil or vegan butter until just combined.
6. Pour the batter into the tube or loaf pan, then top with the pistachio streusel. You’ll want to squeeze the streusel into your hands, making it dense like wet sand, then sprinkle it over the batter.
7. Bake for 50 minutes, then allow to cool slightly before removing from pan.
8. Enjoy!! Store leftovers covered at room temperature for 5-7 days.
NOTES: For the ground pistachios use a food processor to grind the nuts into a flour-like texture. For the crushed pistachios, throw them in the food processor and process just a bit until the pistachios are broken into little chunks.
