The Whole Food Plant Based Cooking Show
Vegan Chocolate Little Layer Cake
Calories: 259kcal
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!
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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.
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Nutrition
Calories: 259kcal | Carbohydrates: 48g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 266mg | Potassium: 430mg | Fiber: 6g | Sugar: 21g | Vitamin A: 351IU | Vitamin C: 6mg | Calcium: 205mg | Iron: 2mg
