SANDWICH CAKE (V, GL)

                        VOILEIPÄKAKKU & SANDWICH CAKE

                                                                                       (V, GL)

Here is LIGHT &  GLUTEN FREE Sandwich Cake for your Easter Table!

You still have time to prepare this for Holidays as cakes develop the richer flavor during a night in a fridge.

Usually they taste better the next day!

When all the flavors are fully set...

Herbs give this cake tons of flavor, combine your favorites!

VEGAN SANDWICH CAKE

I used parsley on the sides of the cake which I think works really well with other ingredients

GATHER THE INGREDIENTS & GET IT COOKING

INGREDIENTS

BREAD

750ml Oat Flakes

150g Coconut Flour

0,5 dl Psyllium Powder

3 tsp Baking Powder

3 tsp xanthan (ksantaani)

1 tsp Sea salt

&

0,5 dl Coconut Oil

Water

Blend the Oat Flakes in a blender. I  used the measurement on the side of my blender jar.

Mix other dry ingredients in a separate bowl & combine with the Oat Flour.

Melt the Coconut Oil slightly & mix with Flours.

Add water until all the flours are mixed properly. The bread can be left a little bit watery.

BAKE IN AN OVEN 200 / 35-45MIN

MOISTEN WITH LEMON JUICE & WATER / VEGETERIAN MILK


Let it cool down PROPERLY before cutting!

FILLED WITH BEETROOT, QUINOA & GREENS

INGREDIENTS

BEETROOT FILLING

6 Beetroots

2 dl Vegan Food Cream

Sea Salt & Black Pepper

Water

Peel & Boil the beetroots. Rinse with cold water & Let them cool down for a while. Mix in a blender with Vegan Cream till smooth. Add some water if needed.

Add seasoning.

QUINOA FILLING

250g Quinoa

2 dl vegan Food Cream

1 tsp Curry & Turmeric

Sea Salt & Black Pepper

Boil the quinoa & mix with other ingredients.

GREEN FILLING

1 Bag of Parsley

70g Fresh Spinach

1 dl Vegan Food Cream
Sea Salt & Black Pepper

Mix all the ingredients in a blender till smooth.


PLACE ALL OF THE FILLINGS IN A FRIDGE TO SET

TOPPINGS & DECORATION

200ml Coconut Cream
Red Grapes
Cherry Tomatoes
Avocado
 Fresh Parsley
Fresh Rosemary
Sea Salt & Black Pepper
Lemon Juice

When all the components are ready & cooled down begins the funniest part

PUTTING THE CAKE TOGETHER

1. Start by slicing the bread in 3-4 parts.

I wanted thinner layers so I cut the bread in four parts. Try to be extremely careful when slicing & use a sharp knife.

Moisten all of the layers either mixed lemon juice & water or vegetarian milk of your choice.

2. Take the fillings from the fridge

On top of the first layer spread 2/3 of the beetroot filling.

Add another layer of bread.

On top of the second layer spread 2/3 the quinoa filling. 

Again add another layer of bread.

On top of the third layer add the rest of both beetroot & quinoa filling.

Place the last slice of bread on top and add the green filling.

 WRAP TIGHTLY IN A PLASTIC WRAP & PLACE IN A FRIDGE TILL THE NEXT DAY

FINALIZE

Take the Sandwich Cake out of the fridge & Carefully unwrap it.

1. Whisk The Coconut Cream & add a pinch of salt into it.

Cover the cake all over with the coconut cream. Thinly cover the sides of the cake & leave more of the cream on top.

2. Shred the Parsley & cover the sides of the cake with it.

3. CUT the cherry tomatoes in half & surround the top of the cake with them.

4. CUT the grapes into half and add them in the middle of the cake with sliced avocado.

Sprinkle with Sea salt & Black Pepper.

SQUEEZE SOME LEMON JUICE ON TOP.

&

Lastly Decorate with Fresh Rosemary


PLACE IN A FRIDGE TO SET FOR ~ 4 H

Hope you enjoy this VEGAN SANDWICH CAKE Creation,

Happy Holidays!

Love,

- J -