vegan sandwich cake

i've been planning to make a vegan sandwich cake for a long time. to my surprise, plant-based sandwich cakes don't seem to be popular, cause i couldn't find any recipes for this salty treat! so i decided to improvise and make my own version of this childhood classic. this is how it looks like:



i'm not a big fan a white bread and try to consume it as little as possible. whenever i do buy it, i try to choose the healthiest ones which contain wholegrain flour and a veriety of seeds.
usually sandwich cakes have mayonnaise, sourcream or some other milk-based stuff between the bread layers. i wanted to make things more interesting and instead of using vegan dairy alternatives, i used lentil spread! luckily that wasn't a bad decision and suited perfectly. though lentil spread is definitely a healthy and tasty choice, this (a bit) chunky grayness doesn't exactly look pleasing to the eye. i don't have problems with how my foods looks like, as long as it tastes fine and is good for me, but some people, especially small children, do. so, to give a little color to this dull-looking cake, i made some guacamole-like puree from avocados, 2 garlic cloves, salt, pepper and smeared it on the top layer. the bright green coating gave the cake a much better look and made it more appetizing. parsley and other greens make for good decorations. i sliced half a cucumber and some sundried tomatoes into small pieces and put them between layers. the crunchy cucumber added a lot of freshness, while the tomatoes added nice sourish flavor to the cake.

a few recommendations: make sure that the lentil paste isn't too liquid, it should be thick and creamy. it doesn't taste that good at all if it's too watery.
add some freshness to the cake by using a variety of fresh vegetables/greens like cucumber, radish, green onion, leek, spinach and paprika.