Preheat your oven to 356°F (180°C) and prepare a springform pan lined with parchment paper.

In a food processor, combine pistachios, flour, and granulated sugar; pulse until roughly ground. Add vegan butter and blend until crumbly.

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

Combine soy milk with apple cider vinegar in a jug and let sit for 5 minutes to curdle.

Pulse pistachios and sugar in a food processor until finely ground to create pistachio sugar.

Beat softened vegan butter in a mixing bowl, gradually add pistachio sugar, and beat until light and fluffy.

Mix in vegan yogurt, vanilla extract, and almond extract until fully incorporated.

Alternately add vegan buttermilk and sifted dry ingredients to wet mixture, mixing until just combined.

Pour half the batter into the pan, spoon pistachio cream for filling, layer remaining batter, and sprinkle pistachio crumble on top.

Bake for 50-60 minutes or until a skewer inserted comes out clean. The cake should be golden.

Cool the cake for 10 minutes before transferring to a wire rack. Glaze with powdered sugar, pistachio cream, and soy milk.