Preheat oven to 350°F (180°C).

In a large bowl, combine spelt flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, ginger, salt, arrowroot, and chopped pistachios.

In a food processor, combine dates, liquid sweetener, avocado, kale, vanilla extract, and coconut oil.

Process until smooth.

Add soy milk mixture and process again until combined.

Pour the wet ingredients into the dry ingredients.

Mix thoroughly until a batter forms.

Grease an 8x8 or 9x9 inch baking dish with coconut oil.

Dust the baking dish with flour.

Pour batter into the prepared pan and spread evenly.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes.

Remove the cake from the pan and let cool completely on a wire rack.

Cut the cake in half diagonally and frost with cashew sour cream frosting, or leave the cake whole and frost as is.