Cake Batter:

• 30 g raw shelled pistachios
• 30 g all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons vegan butter (cold)
• 240 g all-purpose flour
• 2 ¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• 160 ml soy milk
• 2 teaspoons apple cider vinegar

Pistachio Cream Filling:

• 80 g raw shelled pistachios
• 200 g granulated sugar
• 90 g vegan butter (room temp)
• 180 g vegan Greek-style yogurt (room temp)
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract
• 150 g vegan pistachio cream spread

Pistachio Crumb Topping:

• 50 g vegan pistachio cream spread
• 60 g powdered sugar (plus extra for dusting)
• 1 tablespoon soy milk