Layers of pistachio cake filled with pistachio and raspberry buttercream and crushed toasted pistachios, frosted with pistachio buttercream, and topped with freeze dried raspberry powder and more crushed pistachios. **note that these photos were taken before we decided to start adding a layer of crushed pistachios to the inside of the cake, so just picture it with even more pistachio goodness in the filling!** 100% vegan! Contains wheat, soy, pistachio, coconut oil, and almond. Also contains traces of hazelnut. 6": 2 layers, Serves 6-12. 8": 3 layers, Serves 14-18. Store in the fridge and let sit on the counter at room temp for a half hour before digging in for best taste! Uncut and refrigerated, the cake will stay fresh for 4-5 days. You can also freeze it for up to one month--just wrap the box in plastic wrap and pop it into the freezer, switching it back to the fridge one day before you plan on digging in. Once you've cut into the cake, store leftovers in an air-tight container in the fridge or freezer!
