Vegan Chocolate Little Layer Cake

YouTube video

Vegan Chocolate Little Layer Cake

Jill Dalton
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!
5 from 7 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4
Calories 259 kcal






  • 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.


  • 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.


  • 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.


Calories: 259kcalCarbohydrates: 48gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 266mgPotassium: 430mgFiber: 6gSugar: 21gVitamin A: 351IUVitamin C: 6mgCalcium: 205mgIron: 2mg

11 thoughts on “Vegan Chocolate Little Layer Cake”

  1. 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

      1. Brenda J Burnham

        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?

      2. 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?

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