Preheat your oven to 160°C (320°F) for a fan oven or 180°C (356°F) for a conventional oven. Prepare your baking pan by greasing or lining it.

Blend together raw shelled pistachios, all-purpose flour, granulated sugar, and vegan butter until the mixture resembles coarse crumbs. Set aside.

Sift together all-purpose flour, baking powder, baking soda, and sea salt in a mixing bowl.

Mix soy milk and apple cider vinegar in a small bowl and let it sit for 5-10 minutes to thicken.

Blend raw pistachios with granulated sugar in a food processor until finely ground.

Cream the vegan butter until smooth and light. Gradually add the finely ground pistachio-sugar mixture.

Mix in vegan Greek-style yogurt, vanilla extract, and almond extract until well combined.

Alternate adding the vegan buttermilk and dry ingredient mixture, folding gently.

Pour half of the batter into the prepared pan, spread the vegan pistachio cream over it, and top with the remaining batter.

Sprinkle the reserved crumb topping over the final batter layer. Bake for 50-60 minutes.

Remove the cake from the oven after baking and cool it in the pan for 10 minutes before transferring it to a wire rack.

Whisk together vegan pistachio cream, powdered sugar, and soy milk until smooth and drizzle over the cooled cake.