Vegan Snack Cake With Pistachio Streusel And Strawberry-Rose Glaze

The best time to eat cake is:

a) After breakfast

b) At 3pm

c) Before bed

d) With lunch

e) All of the above, duh

Which did you choose? Which do you think you should choose? Literally, you should choose all of them. Easiest test ever!


This cake is one of my favorites I have ever had. It’s sweet, but doesn’t make me feel like I’m going diabetic. It’s rich, but not so rich that I can’t find time to eat it before and/or after every meal. This cake is perfect, in my opinion. I love the base coconut cake, because you really can do anything you want to it, within reason. It’s very dense, but still light. I thought about making the pistachio streusel for two reasons: I was thinking about good snacks for road trips and pistachios came up, and my mom makes an amazing coffee cake with a pecan streusel through the middle. So, here we are. It has a strawberry-rose glaze that is bonkers-out-of-this-world. 

Take this on your next road trip. Take it to work. Eat it in the bathtub. Eat it with your girlfriends.

Just eat it.


Cake Recipe, (based on this recipe from Oh, Ladycakes)

2 c all-purpose flour

1/2 tsp kosher salt

1 tsp baking powder

1 c granulated sugar

1/2 c coconut oil, melted

1 1/3 c coconut milk (from a can, not a jug)

1/2 c raw, unsalted pistachios, roughly ground (you def want some chunks)

1/3 c light brown sugar

1 tsp cardamom

4 Tbsp coconut oil, melted.

Preheat your oven to 350F. Grease an 8″ springform pan.

Combine the dry ingredients and add in the oil and the milk. Whisk to combine. 

To make the streusel, combine the pistachios, brown sugar, cardamom, and 4 Tbsp oil. Mix well.

Pour half of the cake batter into your prepared pan, then sprinkle over the streusel. Pour over the rest of the cake batter. Bake until an inserted toothpick comes out clean, about 25 minutes (a.k.a. when your house smells amazing). Remove from pan and leave to cool completely.

Strawberry-Rose Glaze

1/3 c coconut milk

3 oz freeze-dried strawberries

1 tsp rose water

4 Tbsp powdered sugar

Combine all ingredients in a food processor and combine until smooth and lovely. You can also crush the strawberries and mix together by hand. It’s okay if this is chunky. Buy freeze-dried strawberry powder, if you’d rather. I love both! Pour the glaze over the cooled cake and add some roasted, salted pistachios if you have ‘em.


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