Vegan Chocolate Little Layer Cake
This plant-based vegan Chocolate Little Layer Cake recipe is sure to impress and is the perfect size to share with a loved one. Typically these thin layer cakes require many cake pans and fiddly work but I have simplified this recipe down to just a few easy steps by baking the cake on a baking tray and cutting the layers out with a biscuit cutter!
Ingredients
Cake
- 1 cup rolled oats organic
- ¼ cup arrowroot powder
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 ½ cup soy milk unsweetened
- 6 deglet dates or 3 medjool dates
- 1 tsp vanilla extract
- 1 tsp white wine vinegar or apple cider vinegar
Frosting
- ½ cup deglet dates
- 2 tbsp almond flour
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ¾ cup water boiling hot
Instructions
Cake
- Preheat oven to 350°F.
- Grind the oats into a flour in the blender.
- Add the oat flour, arrowroot powder, baking powder and baking soda to a mixing bowl and stir well with a whisk.
- Add the remaining cake ingredients to a blender and blend until the dates are pulverized.
- Stir the blended mixture into the dry ingredients.
- Pour mixture onto a parchment lined baking tray and make sure to go almost to the edge and spread so that mixture is an even thickness.
- Bake for 15 minutes.
Frosting
- While the cake is baking, add the frosting ingredients to a blender and let it sit to allow the dates to soften.
- After 15 minutes, blend the frosting until dates are pulverized. If there are still date chunks, you can strain it through a sieve to get out any lumps.
Assembly
- Using a 3.5"- 4" biscuit cutter, cut at least 8 circles.
- Gently peel each circle off of the parchment paper.
- Place a piece of parchment onto a plate.
- Lay the first circle onto the parchment covered plate and pour a small dollop of frosting onto the center.
- Place the next circle on top of the dollop and gently press down and toward the edges to press the frosting out towards the edge between the cakes.
- Continue layering this way until all circles are used.
- Use the remaining frosting to frost the top and sides.
- Place in refrigerator for at least 3 hours or overnight.
- Gently move the cake onto a clean plate or small cake stand with a spatula.
Nutrition
Calories: 259kcalCarbohydrates: 48gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 266mgPotassium: 430mgFiber: 6gSugar: 21gVitamin A: 351IUVitamin C: 6mgCalcium: 205mgIron: 2mg
Could this sponge cake base be used to roll up to make a buche de noel (holiday yule log)? Thanks! Looks so good!
Possibly
Hi Jill, can’t wait to try it the cake. Looks amazing. The Walmart cookie sheet pan link has 3 cookie sheet sizes. Which is the size you used? Thank you
17.9″L x 12.9″W x 1″H
Hi. Sorry I forgot to ask if I could use a Vitamix blender? Wasn’t sure if there was enough batter or frosting ? Thanks
I think the batter would probably do ok but the frosting would struggle unless you doubled it.
Do you chop the dates or measure them whole?
I measure them whole.
Thanks Jill. I made the little cake today but it wasn’t fully cooked after baking 15 min. The layers were still a bit doughy. I only had 4 deglet dates so I added 1 medjool to make up the difference. I used homemade unsweetened oat milk. My batter seemed runnier than yours. Would it make a difference if I ground the oats into too fine a flour?
Thanks. Made it the other day. The batter seemed thinner than that in your video. The only change I made was that I used homemade oat milk. After baking for 15 minutes it was still a bit doughy when I cut out the layers. Any thoughts as to why that might be?
Thanks. Guess I’ll have to try it again sometime using the soy milk.
I made this cake this morning and struggled with the cake sticking to the parchment paper. It was very doughy, even after putting it back in the oven for a little while longer.
I salvaged it by gently scraping the sheet of cake off the parchment paper in one piece. I flipped over the cake and frosted the rough side of the cake. I rolled it up like a jelly roll, frosted the outside and put it in the refrigerator for a few hours. It turned out fabulous!
I would love any suggestions on how to keep it from sticking to the parchment paper, as I will definitely make this again!