Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 cup
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Plant-based milk (like almond or soy): 1 cup
- Unsweetened applesauce: 1/2 cup
- Vanilla extract: 2 teaspoons
- Pistachios, shelled and roughly chopped: 1/2 cup (plus extra for topping)
- Brewed coffee, cooled: 1/2 cup
- Vegetable oil: 1/4 cup
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, combine the plant-based milk, applesauce, coffee, vegetable oil, and vanilla extract.
- Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold in the chopped pistachios.
- Step 5: Pour the batter into the prepared baking pan and sprinkle the remaining pistachios on top.
- Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan before slicing and serving.
Notes
- Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, comforting treat, gently reheat individual slices in the microwave for 15-20 seconds.
- Serve this delightful coffee cake with a scoop of your favorite vegan vanilla ice cream or a dollop of coconut whipped cream.
- Don't overmix the batter after adding the wet ingredients; a few streaks of flour are okay, as this ensures a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American