Preheat your oven to 180°C (356°F) and prepare your springform pan by lining it with parchment paper.

In a food processor, blitz together 1 cup of shelled pistachios, ½ cup of all-purpose flour, and ¼ cup of granulated sugar until finely ground. Add in ¼ cup of cold vegan butter and pulse until the mixture resembles coarse crumbs.

In a large mixing bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of sea salt.

In a small bowl, combine 1 cup of soy milk with 1 tablespoon of apple cider vinegar and let sit for 5–10 minutes.

In the food processor, blend 1 cup of finely ground pistachios with ¾ cup of granulated sugar until soft and fluffy, then add in ½ cup of room-temperature vegan butter.

To the pistachio mixture, add ½ cup of vegan Greek-style yogurt, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract. Mix thoroughly, then alternately add the vegan buttermilk and dry ingredients.

Pour half of the batter into the prepared springform pan. Spoon ½ cup of vegan pistachio cream spread over this layer, then top with the remaining batter.

Sprinkle the pistachio crumble topping generously over the final layer of batter.

Bake for 50–60 minutes or until a skewer comes out clean or with a few moist crumbs attached.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.