Chocolate Pistachio Coffee Cake
 
Prep time
Cook time
Total time
 
The rising times in this recipe are short enough that you can make the filling and then the glaze during those times for efficiency.
Author:
Serves: 8 to 10 servings
Ingredients
Coffee Cake Dough
  • 3 to 3½ cups all-purpose flour
  • 1 package quick rising yeast (2¼ teaspoons)
  • ½ teaspoon salt
  • ⅓ cup unsweetened dairy-free milk beverage
  • ¼ cup water
  • ¼ cup sugar
  • ¼ cup dairy-free buttery spread or sticks
  • 1 teaspoon vanilla extract
  • 2 eggs
Chocolate Pistachio Filling
  • ¾ cup California pistachios, chopped
  • ½ cup dairy-free vanilla cookie crumbs
  • ½ cup dairy-free buttery spread or sticks, melted
  • 2 tablespoons sugar
  • 2 tablespoons cocoa powder
  • ½ teaspoon ground cinnamon
Glaze and Garnish
  • ½ cup light corn syrup
  • ⅓ cup water
  • 1½ teaspoons ground cinnamon
  • 2 tablespoons California pistachios, finely chopped
Instructions
Coffee Cake Dough
  1. In a mixing bowl, combine 1½ cups of the flour with the yeast and salt in a mixing bowl.
  2. In a separate bowl, heat the milk beverage, water, sugar and butter to 120ºF. Whisk in the vanilla.
  3. With your mixer on low speed, beat the liquid mixture into the flour mix. Add the eggs and mix for 3 minutes at medium speed.
  4. Gradually stir in enough of the remaining flour by hand to form soft dough. Knead on a floured surface about 5 minutes, or until smooth and elastic.
  5. Place the dough in a greased bowl. Cover and let rise in a warm place for about 20 minutes.
Chocolate Pistachio Filling
  1. While the dough rises, stir all of the filling ingredients together in a medium bowl, until thoroughly combined.
Coffee Cake Assembly
  1. Punch the dough down and let rest for a few minutes.
  2. On a lightly floured surface, roll the dough into a 15x10-inch rectangle.
  3. Spread the Chocolate Pistachio Filling on the dough to within 1 inch of one long edge.
  4. Roll it up jellyroll fashion, starting from the long side with the filling spread to the edge. Pinch to seal the edge closed.
  5. Place the coffee cake on a greased baking sheet; and slash the top at 2-inch intervals to within 1 inch from center. Twist each section slightly.
  6. Cover and let rise for 20 minutes. Preheat your oven to 350ºF.
  7. Bake for 30 to 35 minutes or until the roll makes a hollow sound when tapped on the bottom.
  8. Remove to a wire rack to cool completely.
Glaze and Garnish
  1. While the chocolate pistachio coffee cake cools, add the corn syrup, water, and cinnamon to a small pan. Bring to a bubble, then reduce heat to low and simmer until reduced to ½ cup.
  2. Brush the cooled coffee cake with the glaze and sprinkle with finely chopped pistachios for garnish.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-pistachio-coffee-cake