Preheat your oven to 320°F (fan) or 356°F (conventional). Prepare a 9-inch springform cake pan by lining with parchment paper.

In a food processor, combine ½ cup of raw shelled pistachios, ½ cup of all-purpose flour, and 2 tablespoons of granulated sugar. Pulse until resembling coarse crumbs and then add 2 tablespoons of cold vegan butter. Blitz again until crumbly.

In a mixing bowl, sift together 2 cups of all-purpose flour, 2¼ teaspoons of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of sea salt.

Combine ½ cup of soy milk with 2 teaspoons of apple cider vinegar and let sit for 5 minutes to thicken.

Finely grind 1 cup of raw shelled pistachios with 1 cup of granulated sugar in the food processor. Cream ¾ cup vegan butter until light and fluffy, then add the pistachio-sugar mixture.

Whisk in ¾ cup vegan Greek-style yogurt, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract until combined.

Alternate adding the prepared vegan buttermilk and the dry flour mixture to the wet batter until just combined.

Pour half of the batter into the prepared springform pan, dollop ½ cup of vegan pistachio cream spread in the center, swirl it through the batter, then top with remaining batter and sprinkle with crumble topping.

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

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

Whisk together 3¼ tablespoons of vegan pistachio cream spread, 1 cup of powdered sugar, and 2-3 tablespoons of soy milk until smooth for the glaze.