Preheat your oven to 160°C (fan) or 180°C (conventional) and line a springform cake pan with parchment paper.

In a food processor, blitz raw shelled pistachios, flour, and sugar until finely mixed. Add vegan butter and pulse until it resembles coarse crumbs.

Sift flour, baking powder, baking soda, and sea salt into a bowl, ensuring no lumps.

In a separate bowl, combine soy milk and apple cider vinegar, stir and let it sit for about 5 minutes.

Process raw pistachios and granulated sugar until fine and powdery.

Beat vegan butter and the pistachio-sugar mixture until fluffy, about 3-4 minutes.

Mix in the dairy-free yogurt, vanilla extract, and almond extract to the creamed butter until well incorporated.

Add vegan buttermilk and sifted dry ingredients to the wet mixture alternately, mixing gently.

Pour half the batter into the prepared springform pan, spread vegan pistachio cream on top, followed by the remaining batter.

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

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar and drizzle with additional pistachio icing before serving.