Pistachio and Raisin Crumble Cake (Vegan)

A fruity, delicious and tender Pistachio and Raisin Crumble Cake made with vegan and easily gluten-free ingredients. This cake is packed with raisings and pistachio flour, topped with pistachio butter and a nutty oat crumble.

I love making crumble or coffee cakes (as they are known in America), as they have so much texture. A moist tender cake that’s soft and supple with a golden crunchy and crispy crumble topping. I have made this a bit more wholesome, using oats, pistachios flour and coconut oil, while keeping that buttery taste and richness, too. I love the mix of pistachios in the cake and the pistachio butter swirled through; all paired with raisins for pops of juiciness in every slice.

Why will I love this cake?

This cake is amazing:

• Moist, tender and super fluffy
• Topped with a nutty chunky and golden crumble topping
• With juicy raisins in every slice for fruitiness
• Made with everyday staple ingredients
• With the goodness and healthy fats from nuts
• Perfect for dessert or as a snack
• Packed with pistachios in the cake, swirled as pistachio butter and as a nutty crumble on top
• Easy to make in a few steps
• Great to make for friends and family
• Delicious all year long
• Naturally plant-based, egg-free and dairy-free
• Easily gluten-free
• With nut-free options using seeds instead of pistachios
• A real wow-factor cake
• Great with a sticky icing sugar drizzle on top
• Would be delicious with dairy-free ice cream, thick yoghurt or custard

If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the crumble top:

• Pistachios: some of this is ground up into a flour at home, to make a pistachio flour and the rest of the nuts are chopped up small to add texture.
• Plain flour: to make the crumble clumpy.
• Rolled oats: to add texture to the crumble.
• Coconut sugar: for sweetness. You can also use demerara sugar for more crunch.
• Cinnamon: for sweetness and flavour.
• Coconut oil: to create the “buttery” texture.

As for the cake batter:

• Plant-based milk and lemon juice: use your preferred dairy-free milk like oat, soya, almond or coconut and combine with lemon milk to form a buttermilk and help bind the egg-free batter.
• Coconut or light brown sugar and caster sugar: both sugars work together here. The coconut or light brown sugar has a richer flavour and colour but is denser, whereas the caster sugar is lighter in colour and density, creating the best flavour and texture.
• Thick dairy-free yoghurt: to add lovely moisture to the cake. I use NUSH protein yoghurt or Cocos Organic coconut yoghurt as they have simple, gut-healthy ingredients.
• Light olive oil: for moisture and fat content. You can also use melted and cooled coconut oil, if you prefer.
• Vanilla extract: to add flavour.
• Self-raising flour: to make the cake nice and fluffy. If using GF flour, make sure it’s a blend that contains xanthan gum, or add ½ tsp of your own.
• Pistachio flour: as above.
• Raising agents: check that they are in date.
• Cinnamon: as above.
• Smooth pistachio butter: ideally use one that is 100% pistachios or with minimal added ingredients.
• Raisins: or you can use sultanas, too. Toss these with some flour before adding into the batter.

Finally, to glaze the cake:

• Icing sugar: combine this with water to make a sticky glaze.

Is this cake gluten-free and nut-free?

This cake is easily gluten-free, as long as you use GF flour with xanthan gum. To keep this nut-free, swap the pistachio flour for more self-raising flour (or plain flour for the topping) and leave out the pistachio butter. In the crumble top, swap the nuts for coconut flakes or sunflower seeds.

How do I make this cake?

This cake is ready to enjoy in a few steps:

• Make the pistachio flour as needed: add whole pistachios to a blender and pulse/blitz to a fine texture.
• Combine the crumble ingredients with coconut oil: and stir to form a crumble mix.
• Mix the milk and lemon juice: and leave for 5 minutes.
• Toss the raisins in flour: and leave to one side.
• Whisk together the wet ingredients: until combined.
• Sift in the flour and add the pistachio flour: and whisk until smooth.
• Fold in the raisins: and pour into the cake tin.
• Swirl on the pistachio butter: and smooth out.
• Sprinkle with the crumble mix: and press down lightly.
• Bake until well risen and golden on top: and cover with foil for the final 10 minutes if needed.
• Allow to cool in the tin and lift out: to cool fully.
• Stir together the icing sugar and water: and drizzle over the cake.
• Slice and enjoy: or keep for later.

How long will it last?

This cake will keep for 2-5 days in a sealed container in the fridge but best enjoyed at room temperature. You can freeze the cake for 1 month and allow to defrost before icing.

What other recipes can I try?

For more cakes and bakes:

• Lemon Pistachio Mousse Cake
• Orange and Almond Loaf Cake
• Carrot Cake Banana Bread
• Chocolate Cherry Fudge Cake
• Apple Caramel Crumble Cake

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Pistachio and Raisin Crumble Cake so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With crumble love x

p.s. this recipe was first made with the International Dried Fruit and Nut Council for social media, but this blog post is not sponsored and all opinions are my own.