Preheat your oven to 160°C (320°F) for fan-assisted or 180°C (356°F) for conventional. Line the bottom of an 8-inch springform pan with parchment paper.

In a food processor, combine chopped raw shelled pistachios, flour, and brown sugar. Pulse until it resembles coarse crumbs. Add cold vegan butter and pulse until crumbly.

In a large bowl, sift together all-purpose flour, baking powder, baking soda, and sea salt. Whisk briefly.

Combine soy milk and apple cider vinegar in a small bowl. Allow to sit for 5-10 minutes.

In the food processor, combine raw shelled pistachios and granulated sugar. Pulse until finely ground.

In a large bowl, beat room temperature vegan butter until fluffy, about 3-4 minutes. Gradually add pistachio-sugar mixture and mix for 2 minutes.

Stir in vegan yogurt, vanilla extract, and almond extract into the creamed butter mixture.

Alternate gradually adding vegan buttermilk and dry ingredients to the wet mixture, starting with dry ingredients until just combined.

Pour half the batter into the prepared pan, layer with vegan pistachio cream, cover with remaining batter, and sprinkle crumb topping over.

Bake for 50-60 minutes. Check doneness with a skewer; it should come out with a few moist crumbs.

Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar and drizzle glaze over the top.