Gluten-Free Mini Sandwich Cake
Gluten-Free Mini Sandwich Cake Recipe a classic traditional Swedish item for special events such as weddings, birthdays, or year-round treats
Servings 3 sandwiches
Calories 322kcal
Equipment
Ingredients
Gluten-Free Bread
- 9 slices of Gluten-Free Bread
Cream Cheese Spread
- 4 oz. room temperature almond cream cheese or cream cheese Find the Recipe on my blog
- 4 oz. Homemade Mayonnaise or store-bought
- 2 oz. coconut sour cream
- 6 tbsp coconut whipped cream
- 1 tbsp freshly squeezed lemon juice
- 1 tsp fresh chopped dill
- 1/4 tsp onion powder
Cucumber Sandwich Filling
- 2 tbsp room temperature almond cream cheese or cream cheese
- 1 tbsp homemade mayonnaise or store bought Find the Recipe on my blog
- 3 whole sliced cocktail cucumbers
- 4 tbsp baby spinach or watercress
Egg Salad Filling
- 2 whole hard-boiled eggs
- 2 tbsp homemade mayonnaise or store bought Find the Recipe on my blog
- 1 tbsp chopped red onions
- 1/8 tsp Dijon mustard
- 1/8 tsp freshly chopped dill
- 3 tsp chopped Horseradish Dill Pickles or Dill Pickles Find the Recipe on my blog
salt and pepper to taste
Decorations
- 3 sliced radishes
- 3 tbsp chopped red onions
- 2 tsp chopped dill
- 5 whole leaves of spinach or watercress
- 1 tsp capers
- 3 whole sliced cucumbers
- 1 whole mini red pepper
- 1 whole hard-boiled egg quartered or sliced
- 2 tbsp microgreens
Instructions
Bread
- First and foremost, use 4-inch round or square cake mold cut-out bread slices.
- Set aside bread slices.9 slices of Gluten-Free Bread
- Thus, each slice of bread will become one layer of the sandwich cake.
- This recipe is for "3" three-layer sandwich cakes.
Cream Cheese Spread
- First, combine the room-temperature cream cheese, mayonnaise, coconut sour cream, and coconut whipped cream with a fork until blended.4 oz. room temperature almond cream cheese or cream cheese, 4 oz. Homemade Mayonnaise or store-bought, 2 oz. coconut sour cream, 6 tbsp coconut whipped cream, 1 tbsp freshly squeezed lemon juice, 1 tsp fresh chopped dill, 1/4 tsp onion powder
- Next stir in the fresh dill and onion powder.
- Set the icing aside.
Cucumber Sandwich Filling
- Combine the cream cheese and mayo.2 tbsp room temperature almond cream cheese or cream cheese, 1 tbsp homemade mayonnaise or store bought
- Slice the cocktail cucumbers.3 whole sliced cocktail cucumbers
- Set aside the spinach and or watercress4 tbsp baby spinach or watercress
Egg Salad Filling
- First, smash with a fork each hard-boiled egg.2 whole hard-boiled eggs
- Second, combine the eggs and mayonnaise.2 tbsp homemade mayonnaise or store bought
- Finally, stir in the remaining ingredients.1 tbsp chopped red onions, 1/8 tsp freshly chopped dill, 3 tsp chopped Horseradish Dill Pickles or Dill Pickles , 1/8 tsp Dijon mustard
- Set the egg salad aside.
Assembling The Sandwich
- First, place a bread layer down on a small plate or cake decorating stand.
- Second, place wax paper or parchment paper under the bread.
- Next, spread about 2 tsp of room-temperature cream cheese on the bottom layer of each mini sandwich.
- Lastly, place two or three thin slices of cucumber followed by topping with spinach or watercress.
- Next, place another slice of bread on top of the cucumber and spinach or watercress.
- Top the second slice of bread with the egg salad mixture.
- Finally, top with the last layer of the sandwich cake.
- Lastly, ice the mini sandwich cakes with the icing. Decorate the cake with various herbs and vegetables.
Decorations
- In summary, decorate the cake with various herbs and vegetables.3 sliced radishes, 3 tbsp chopped red onions, 2 tsp chopped dill, 5 whole leaves of spinach or watercress, 1 tsp capers, 3 whole sliced cucumbers, 1 whole mini red pepper, 1 whole hard-boiled egg quartered or sliced, 2 tbsp microgreens
Notes
| Nutrition Facts | |
|---|---|
| Servings 3.0 | |
| Amount Per Serving | |
| Calories 322 | |
| % Daily Value * | |
| Total Fat 25 g | 39 % |
| Saturated Fat 13 g | 67 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 124 mg | 41 % |
| Sodium 863 mg | 36 % |
| Potassium 489 mg | 14 % |
| Total Carbohydrate 14 g | 5 % |
| Dietary Fiber 4 g | 17 % |
| Sugars 5 g | |
| Protein 9 g | 19 % |
| Vitamin A | 25 % |
| Vitamin C | 50 % |
| Calcium | 8 % |
| Iron | 13 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 3servings | Calories: 322kcal | Carbohydrates: 14g | Protein: 9g