In a medium saucepan, combine the granulated sugar and water.

Place the saucepan over medium-high heat and stir until the sugar has dissolved.

Add the agave syrup or maple syrup and whole cloves.

Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

Remove from heat and stir in the lemon juice.

Let the syrup cool to room temperature. Remove the cloves before using.

Preheat your oven to 350°F (175°C).

Grease and line two 9-inch round cake pans with parchment paper.

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

In another bowl, mix the plant-based yogurt, plant-based milk, vegetable oil, and vanilla extract until smooth.

Add the wet ingredients to the dry ingredients, mixing until just combined.

In a small bowl, combine the finely chopped pecans, pistachios, light brown sugar, and ground cinnamon.

Divide half of the cake batter between the two prepared pans and spread it evenly.

Sprinkle the nut filling evenly over the batter in both pans.

Pour the remaining batter over the nut filling in both pans, spreading it evenly to cover the nuts.

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

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Once the cakes are cooled, poke holes all over the top of each layer with a skewer or fork.

Pour the cooled sugar syrup evenly over the cakes, allowing it to soak in.

Place one cake layer on a serving plate or cake stand.

Spread a thin layer of any remaining nut filling or additional crushed nuts on top of the first layer (optional).

Place the second cake layer on top.

Slice and serve the cake, enjoying the moist, nutty, and spiced flavors of this baklava-inspired treat!