Vegan Coffee Cake with Pistachio Crumble
The flavors in this cardamom coffee cake with pistachio crumble make me feel warm inside. Cardamom, coffee, jaggery and a crisp pistachio crumble...I'm smiling just thinking about it. It's also vegan and gluten free friendly!
Ingredients
Pistachio Crumble
- ¼ cup pistachios, chopped
- ¼ cup almond flour
- ¼ cup scoopable coconut oil
- ¼ cup jaggery sub brown sugar
- 6-8 green cardamom pods sub 1 tsp ground cardamom
- 3 cloves optional
Dry Cake Ingredients
- 2 cups almond flour
- ½ cup tapioca starch sub cornstarch or arrowroot starch
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- ½ cup sugar (¼ cup brown sugar + ¼ cup white sugar)
- 1 tbsp ground coffee beans sub instant coffee
Wet Cake Ingredients
- ⅓ cup plant-based yogurt of choice
- ½ cup nondairy milk
- ¼ cup olive oil sub any vegetable oil
- 1 tsp vanilla extract
- 1.5 tsp apple cider vinegar
Cinnamon Filling
- 2 tbsp jaggery sub brown sugar or coconut sugar
- 1 tbsp cinnamon
- 1 tbsp ground coffee beans or instant coffee
Instructions
- Preheat oven to 350 °F.
- Add all the ingredients for the pistachio crumble to a bowl: almond flour, jaggery or brown sugar, coconut oil, and pistachios. Grind cardamom and cloves in a spice grinder or crush with a mortar and pestle. Add to the crumble. Combine it well, making sure the coconut oil is spread throughout the rest of the ingredients. Refrigerate it.
- Add all dry ingredients for the cake to a mixing bowl: almond flour, arrowroot starch, baking powder, baking soda, salt, sugar, and coffee.
- Create a well in the center of the bowl and add all the wet ingredients to the same bowl. Gently combine everything in the bowl until it forms a thick batter.
- Add all the ingredients for the cinnamon filling to a small bowl.
- Grease an 8x8 baking dish or a 8-inch round cake pan with a little oil. Add ⅔ of the cake batter. Then add a layer of the cinnamon filling, along with some extra chopped pistachios. Add the rest of the cake batter. Take the crumble out of the fridge and top the cake with it.
- Bake for 40-50 minutes at 350 F. A toothpick should come out clean and the crumble should be golden-brown.