Preheat your oven to 160°C (320°F) for fan-forced or 180°C (356°F) for conventional. Line a 9-inch springform pan with parchment and grease the sides.

In a food processor, combine pistachios, flour, and sugar until roughly ground. Add chilled vegan butter and pulse until crumbly. Set aside for topping.

In a large bowl, sift the flour, baking powder, baking soda, and sea salt. Whisk until thoroughly combined.

In a small bowl, mix soy milk with apple cider vinegar and let sit for 5 minutes to thicken.

In the food processor, blend shelled pistachios with granulated sugar until finely ground.

Beat softened vegan butter until creamy, then mix in ground pistachio and sugar until blended.

Add the vegan buttermilk, yogurt, vanilla, and almond extracts to the creamed mixture, whisk until combined.

Fold the dry mixture into the wet mixture, alternating with buttermilk until just combined.

Pour half the batter into the prepared pan, dollop pistachio cream spread on top, then add remaining batter and sprinkle with crumb topping.

Bake for 50 to 60 minutes, checking doneness with a skewer.

Cool the cake in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar and drizzle with glaze.