Preheat your oven to 160°C (320°F) for fan-convection or 180°C (356°F) for conventional baking. Line the bottom of your springform pan with parchment paper.

In a food processor, combine raw shelled pistachios, all-purpose flour, and granulated sugar. Pulse until the mixture resembles a fine meal. Add chilled vegan butter and pulse until crumbly clumps form.

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

In a separate bowl, combine soy milk and apple cider vinegar. Let sit for about 5 minutes until thickened.

Process raw pistachios with granulated sugar until finely ground, resembling flour.

In a mixing bowl, beat room temperature vegan butter until light and fluffy. Gradually add the pistachio-sugar mixture and whisk for 2-3 minutes.

Mix the vegan Greek-style yogurt, vanilla extract, and almond extract into the creamed butter mixture until well incorporated.

Gradually add the thickened buttermilk to the wet mixture, alternating with the sifted dry ingredients. Mix on low speed until just combined.

Pour half of the batter into the prepared pan, spread the pistachio cream over this layer, and cover with the remaining batter. Sprinkle the pistachio crumble topping on top.

Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.

Let the cake sit in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Mix powdered sugar with a little water to create a smooth glaze. Drizzle over the cooled cake and dust with powdered sugar before serving.