Vegan Chocolate Little Layer Cake ❤️ Indulgent & Easy To Make!

Ingredients

• 1 cup Rolled Oats (Ground into flour in a high‑speed blender)
• 0.25 cup Arrowroot Powder (Can substitute cornstarch)
• 0.5 teaspoon Baking Soda
• 0.75 teaspoon Baking Powder
• 6 whole Deglet Noor Dates (Pitted; can use 3 large Medjool dates instead)
• 1 teaspoon White Wine Vinegar
• 2 teaspoon Vanilla Extract (Divided between batter and frosting)
• 1.5 cup Unsweetened Soy Milk (Any unsweetened plant milk works)
• 0.5 cup Deglet Noor Dates (For frosting; pitted)
• 2 tablespoon Almond Flour (Finely ground)
• 2 tablespoon Cocoa Powder (Unsweetened)
• 0.75 cup Boiling Water (Hot water helps dissolve cocoa and soften dates)

Instructions

1. Grind Oats

   Place 1 cup rolled oats in the blender and pulse until a fine flour forms; shake the blender briefly to ensure all oats are ground.

   Time: PT5M

2. Combine Dry Ingredients

   In a mixing bowl whisk together the oat flour, 1/4 cup arrowroot powder, 1/2 tsp baking soda, and 3/4 tsp baking powder until evenly distributed.

   Time: PT2M

3. Blend Wet Ingredients

   Add 6 pitted dates, 1 tsp white wine vinegar, 1 tsp vanilla extract, and 1½ cups unsweetened soy milk to the blender. Blend until the dates are completely broken down and the mixture is smooth.

   Time: PT5M

4. Mix Batter

   Pour the wet mixture into the dry ingredients bowl. Stir with a whisk until a smooth, pourable batter forms. No lumps should remain.

   Time: PT2M

5. Preheat Oven & Prepare Pan

   Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 350°F

6. Spread Thin Batter

   Pour the batter onto the parchment in a long line and use the back of a spoon or spatula to spread it into a thin, even sheet about the thickness of a crepe.

   Time: PT5M

7. Bake Layers

   Place the sheet in the oven and bake for 15–17 minutes, or until the surface is set and a toothpick comes out clean.

   Time: PT16M

   Temperature: 350°F

8. Prepare Chocolate Frosting

   While the cake bakes, combine 0.5 cup dates, 2 tbsp almond flour, 1 tsp vanilla extract, 2 tbsp cocoa powder, and 3/4 cup boiling water in a bowl. Let soak 5 minutes, then blend until silky.

   Time: PT10M

9. Cool and Cut

   Allow the baked sheet to cool on the parchment for about 5 minutes. Then, using a 3.8‑inch biscuit cutter, press down to cut out circles; aim for eight even rounds.

   Time: PT5M

10. Assemble Layers

    Place the first circle on a serving plate. Spread a generous dollop of frosting in the center, then top with the next circle. Press lightly so frosting oozes to the edges. Repeat until all layers are stacked.

    Time: PT10M

11. Frost Top and Sides

    Finish by spreading a thin layer of frosting over the top and around the sides. If any date pieces remain, push them into the frosting for texture.

    Time: PT5M

Nutrition Facts

Calories

80

Protein

1.5 g

Carbohydrates

12 g

Fat

1 g

Fiber

1 g