Preheat your oven to 350°F and grease and line a 9×9 square pan** with parchment paper. I like greasing the pan with olive oil. Set aside.

In a pitcher, pour in the cashew milk and lemon juice. Stir and set aside to curdle.

Grind the pistachios in a blender or spice grinder (I prefer the spice grinder as it’ll get the pistachios super fine). Dump the ground pistachios into a large mixing bowl, along with the spelt flour, coconut sugar, baking powder, baking soda, cardamom, and kosher salt. Whisk well to combine, and make sure there are zero lumps! In a medium mixing bowl, pour in the buttermilk mixture, coconut yogurt, olive oil, vanilla paste, and almond extract. Whisk well until it’s a homogenous mixture. Dump the flour into the wet ingredients and whisk to combine until there are no streaks of flour.

Pour the batter into the prepared pan**, and gently tap on the counter to pop any air bubbles. Bake the cake in the oven for 42-45 minutes or until a toothpick inserted comes out mostly clean (there should be a few crumbs clinging to the toothpick).

Let the cake cool in the pan for 1 hour, before turning it out onto a cooling rack and letting it cool to room temp, about 1 hour. Personally, I like making the cake the day before, so it has time to chill and sit in the fridge. This helps a ton with flavor development and ensures the cake isn’t too crumbly when you go to frost it.

Using an electric mixer (I used an immersion blender with the whisk attachment), cream together the softened butter and cream cheese. Once creamed, about 3 minutes, add in the honey, vanilla bean paste and kosher salt. Cream together again until the frosting is fluffy and light. This should take an additional 5 minutes. Taste and adjust for sweetness as needed.

Once the cake is done cooling, plop on all of the frosting (yep, all of it). Spread the frosting out creating loose swirls and loops. Sheet cakes are supposed to be rough and imperfect, plus they always look good no matter how much you play with the frosting, so don’t fuss with it too much. Sprinkle over some chopped pistachios for garnish and enjoy.

Full transparency, this cake only lasted 2 days in our house haha, but it should keep well in the fridge for up to 4-5 days.