Vegan Swedish Sandwich Cake | Vegansk Smörgåstårta

This is a real treat of a recipe that brings me back to my childhood. A sandwich cake is a savoury cake often served at birthdays and festivities here in Sweden. I’m sharing it with you today because this weekend is midsummer, my favourite of the Swedish holidays. While the cake is not the traditional midsummer party food it’s probably my favourite of traditional Swedish party foods and I couldn’t resist showing you.

Sandwich cake or smörgåstårta as we call it here in Sweden is usually an amalgamation of different animal products but of course my version is completely vegan. I use plant based substitutes for the various dairy products and tofu in my fillings. One filling is made with smoked tofu for that “cold cut” flavour hint and the other a take on a Swedish classic seafood salad called skagenröra. The decoration is all colourful plants and in my opinion this kind of cake looks more alive than ever before when you dress it like this.

To be honest you can go wild with this concept and let your creativity flow. In my world there are no rules! Make the fillings creamy and flavourful and decorate to your hearts content. I am sure there are plenty of flavour combinations you love that would make a fantastic sandwich cake. Have fun and happy midsummer!

Malin x

Vegan Swedish Sandwich Cake | Vegansk Smörgåstårta

Serves 3 but can easily be multiplied to serve more.

INGREDIENTS:

Smoked tofu filling:

2 small avocados, mashed

0,5 cup vegan creme fraiche

0,75 block of smoked tofu (150 g), cubed small

A spring onion, finely chopped

A handful fresh parsley leaves, finely chopped

0,5 lemon, zest and juice

Salt and black pepper, to taste

For the layering:

12 slices of sandwich bread, crusts removed

Half of this recipe of Swedish “seafood salad”

For the “frosting”:

0,5 cup vegan cream cheese

0,5 cup vegan creme fraiche

0,5 cup vegan mayonnaise

To decorate:

A cucumber

A small bunch fresh dill

Radishes, cut into small wedges

A small red onion, finely chopped

Lemon zest

Edible flowers, optional (I used pansies)

Vegan seaweed caviar, I used red and black

METHOD:

Make the tofu filling by first mixing the mashed avocado with the creme fraiche until well combined. Add in the remaining ingredients and mix well. Season to taste. Refrigerate while you prepare the other components.

Combine vegan cream cheese, creme fraiche and mayo in a mixing bowl to make a savoury “frosting”. Use a whisk to combine making sure there are no lumps. Refrigerate for later.

Prepare your garnishes. I cut my cucumber two ways, slicing it diagonally to create disks and using a vegetable peeler to make long ribbons. I cut the ribbons in half length ways and rolled it tight to create a little cucumber roll up (see video for clear visuals). I pinched fronds off the dill stem, cut radishes into small wedges and zested some lemon.

To layer the cake start by placing three slices of the crust free sandwich bread one short side next to another to create a “log” shape on a serving plate or board (see video for clear visuals). I would recommend spreading a little vegan cream cheese on the side of the bread facing down on the plate/board for it to not slide around. Make sure the edges of the bread meet and touch.

Spread a centimetre thick layer of the smoked tofu filling onto the bread. Make sure it’s spread evenly and all the way to the sides. Place another three slices of bread on top and spread a layer of the Swedish “seafood” salad onto it. Add another three slices of bread on top and spread another layer of the smoked tofu filling. Finish off with the last three slices of bread to create a “lid”.

Spread the “frosting” evenly across the top and sides of the cake. This requires some patience but does not need to be picture perfect as you will cover most of it with decor.

Once all sides of the cake is “frosted” you can go wild with decorations. Let your imagination go wild and watch the video for some inspiration on what you could do. Also feel free to choose other vegetables, fruits or vegan meat and cheese substitutes to decorate your cake.

Refrigerate if not eating directly or simply slice up and enjoy.