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–+ servings
decorated sandwich cake

Vegan Sandwich cake

A vegan version of a traditional salmon sandwich cake.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine Scandinavian
Servings 10
Calories 245 kcal

Ingredients
  

  • 12 pcs big toast slices
  • ½ portion carrot lox (see different recipe)
  • ¼ cup plant milk for moistening

Vegan tofu filling

  • ¾ cup vegan mayonnaise or cream cheese
  • 1 small red onion
  • 200 grams firm smoked tofu
  • ¼ cup chopped fresh dill
  • 1 tablespoon lemon juice (use ½ fresh lemon )
  • ½ teaspoon lemon pepper
  • ¼ teaspoon salt
  • ¾ jar 80 grams seaweed pearls

For decoration

  • ¼ jar seaweed pearls
  • carrot lox
  • 1,5 packages vegan cream cheese, 300 grams
  • ½ fresh lemon cut in slices
  • ¼ cup parsley, or pea sprouts

Instructions
 

  • Start by making the carrot lox( preferred the day before) or let it marinate for at least 2 hours.
  • Make the tofu filling; Chop the red onion into tiny pieces. Cut the tofu into very small cubes. Chop the green parts of dill with a knife or scissors. Mix these ingredients, the seaweed pearls and vegan mayo together.
  • Cut the bread slices to be even and the same size. Choose a board you want to assemble your cake on.
  • Moisten the bread layers slightly with plant milk. Use a brush for this.
  • Spread vegan Skagen evenly on the first layer. Top it with 3 bread slices and moisten them.
  • On the second layer, spread some filling. Chop some carrot lox and put a layer of that on top of the tofu spread. Save some big and nicest-looking carrot slices as decoration.
  • On the third layer, spread the rest of the tofu filling. Cover with 3 bread slices and do not moisten the top layer.
  • Trim the edges with a knife if you need to to get them even. Spread vegan cream cheese evenly around the whole cake.
  • Decorate with a design you like. Make for example carrot lox roses. Put on top rest of the vegan caviar. Slice some lemon and use 2-4 slices. Parsley or pea sprouts keep their shape even for the next day as decoration. The sides of the cake can be left without decoration or use herbs or cucumber.

Notes

For the vegan skagen=tofu filling you can use vegan cream cheese, vegan mayo, or vegan sour cream. 
Instead of plant milk for moistening, you can use vegetable broth. 
The cake stores up to 3 days in the fridge. It can be made ahead and decorated before serving. 
Nutrition in one slice: 245 kcal, 17,4 g fat, 12,5 g carbs, 3 g fiber, 7,8 g protein

Nutrition

Calories: 245kcal
Keyword vegan
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