Delicious and Easy Vegan Chocolate Mini Layer Cake ❤️ A Decadent Treat! – Video

Delicious and Easy Vegan Chocolate Mini Layer Cake ❤️ A Decadent Treat! – Video

In this vegan cooking video, Jill from the whole food plant-based cooking show teaches viewers how to make an adorable and indulgent vegan chocolate little layer cake. With easy-to-follow instructions, she demonstrates the step-by-step process of creating this delicious cake. Starting with blending oats into a flour and combining it with arrowroot flour, baking soda, and baking powder, she creates the dry mixture for the cake. Next, she blends dates, vinegar, vanilla extract, and unsweetened soy milk to make the wet mixture. Once the wet and dry ingredients are mixed together, she pours the batter onto a parchment-lined cookie sheet and bakes it in the oven.

While the cakes are baking, Jill prepares a chocolate frosting by soaking dates and then blending them with almond flour, cocoa powder, vanilla extract, and boiling water. As the cakes cool, she cuts them into circles using a biscuit cutter and spreads the chocolate frosting between each layer. Jill shares that the whole food plant-based cooking show is crowdfunded and invites viewers to join their supporting membership community. She also recommends compliment essential vitamins for a plant-based diet and offers a special discount for viewers.

With the final cake assembled, Jill cuts into it to reveal the beautiful layers and indulgent chocolate filling. Viewers are left feeling inspired to try this vegan chocolate little layer cake for themselves, knowing that it’s both delicious and easy to make.

Watch the video by The Whole Food Plant Based Cooking Show

Let’s make a plant-based chocolate little layer cake welcome back to the whole food plant-based cooking show where we make plant-based cooking easy I’m Jill and today we’re going to make these this adorable little chocolate little layer cake or Smith Island Cake uh from Maryland just a little debate on

Where it came from originally but uh the little Souther or the southern little layer cake is from Alabama um and the Smith Island Cake is from Maryland so who knows but I found this picture a few years ago and I just fell in love with the look of it and of

Course it’s a chocolate layer cake so chocolate cake delicious so I figured out how to make a smaller version of this cake normally it’s a bigger cake about this big but we’re going to make it about this size so it’s perfect for sharing with someone special so we’re

Going to Jump Right In I’ve got a cup of rolled oats here that we’re going to grind into a flour and I’m just going to use my neutr bullet here but whatever small blender you have should work just fine and sometimes when you’re making flowers like this not all of the oats

Get ground up so you just have to you know give it a little bit of a shake or tilt your neutri buet just a little bit while it’s grinding there we go that will do just fine okay so just add that to our mixing

Bowl then I have 1/4 of a cup of aerrow root flour or Arrow root powder um you could also use cornstarch and this is half a teaspoon of baking soda soda and 3/4 of a teaspoon of baking powder and we’re just going to mix that up here with a whisk

Just to make sure that all of those things are Incorporated really well before we put the wet ingredients in okay now we’re going to mix up our wet ingredients so I’ve got six dlet dates uh if you’re using mle dates you could probably go with about three and that’ll be just

Fine one teaspoon of white wine vinegar 1 teaspoon of vanilla extract and 1 and 1/2 cups of unsweetened soy milk but you can use whatever plant-based milk you like but I always stress that you go with unsweetened because the sweetness we’re using is coming from the dates which is a whole food

Sweetener now we’re just going to mix this up until the dates are really fin ly Ground okay now we’re just going to pour that into our dry mixture and mix it up really well and I already have my oven preheated to 350° and I have a piece of parchment paper on my cookie sheet and that is necessary because these little cakes the

Reason why they call it a chocolate little layer cake is that the layers are so so thin they’re just like maybe like Little Crepes almost about that thickness all right so once you get that mixed up really well then we’re going to pour it out onto our cookie sheet

Here and you’re just going to kind of pour it in a in a line because it’s so thin you kind of have to just move it around it’s better to pour it around instead of just pouring it in a big pile and then trying to spread it around with your

Spatula because it’s hard to get it a consistent um thickness there we go and you want to go pretty far out to the edges because we’re using a cookie cutter or I’m sorry like a biscuit cutter and you’re going to need to get at least eight layers or eight little

Cakes out of there so you kind of got to go out pretty far the way they make the original one is they that is that they make all of the Little Cakes but it takes forever and you got to have quite a few little cake pans hands so this way it’s so much

Simpler it’s really quick and easy and you can make this really beautiful little cake that’s going to look so so professional when you cut into it but it’s not going to take you that much time at all so now we’re just going to stick this into the oven for anywhere

From 15 to 17 minutes okay so while your cakes are in the oven we are going to get our chocolate frosting soaking so I’ve got a half a cup of dlet dates here two tablespoons of almond flour 1 teaspoon of vanilla extract 2 tbspoon of cocoa

Powder and then I have 3/4 of a cup of boiling water and this is a boiled chocolate icing it’s kind of an oldfashioned way of doing it when you when you use a boiled water or really hot water it really brings out the flavor of the chocolate more so you just

Want to put it in there and we’re just going to set it let it sit here and soak um while those are baking just to soften up those dates really well before we blend it while we’re waiting for that I’d like to share some background on our show the whole food plant-based cooking

Show is crowdfunded which means these free weekly recipe videos along with our entire catalog of free printable recipes on our website plantbasedcooking and our plant-based cooking Made Easy cookbook series are all made possible in part by the generous patronage of our supporting membership community so if you love our recipes I

Invite you to join us on our mission to make plant-based cooking easy and follow the link in the description to become a supporting member today there’s no denying the plant-based diet is a nutrient Powerhouse but did you know there are a handful of hard to get nutrients even well-crafted diets are

Often lacking the latest research suggests that complimenting your diet with a few specific vitamins minerals and Omega-3s will help boost your energy and keep you thriving for the long term that’s why my daily Health routine includes compliment essential compliment essential contains the eight critical nutrients lacking from most plant-based

Diets and dosages optimized specifically for us plus compliment is completely transparent about ingredient sourcing and thirdparty testing publishing the results directly on their website as a special discount for our viewers just use code plant-based easy at checkout to save 15% off of your order all right our

Cake is out of the oven and I’ve let it cool for about 5 minutes or so it can still be just slightly warm but you don’t want it to be hot so next we’re going to mix up our soaked frosting here and really you just

Want this to be super silky get all of those date chunks out of there and then we can start with [Applause] this okay let’s see what we’ve got here that looks beautiful look at that nice and shiny and glossy just going to scrape it down off the edges here a little

Bit okay set that aside next we’re going to cut our little circles here so I’ve got a biscuit cutter here I just bought a set that had all of these multiple sizes so this is a 3.8 in circle but you could do a 3.5 also that would be fine or even if you

Had a 4 in but if you do a 4 in you might not get as many cake little cake sections here so you’re just going to press it down twist a little bit just like you would a biscuit but this Cake’s kind of spongy so it’s not going to get cut super

Precise on the edges but that’s okay cuz that uh the frosting just drizzles down over the edge covers up all of the raw cake Edge so I’m shooting for eight cakes here and if you have more if you have a smaller cutter you can go higher too but

You know if you get too much higher than that the cake gets a little precarious and you know a little Tippy so eight is a good number there we go okay I’m going to flip this over here and I’m just going to do this I’m going to make the cake onto this

Little uh this is just my spring form bottom and a piece of parchment just so that once uh after it’s cooled a bit then we can slide it off and put it on a nice cake plate or something cuz that frosting is going to ooze down and it’s

Kind of going to make a little bit of a mess but it’s not a big enough cake to do on a wire rack you know to let the drips fall through it’s really hard to move that thing once you get all those layers going so we’re going to start with our first

Layer you have to gently gently gently peel it off this parchment these layers are so thin that they’re kind of delicate you just put your first one down then we’re going to put just a glob I just do a glob in the middle and then I put the next cake

Down and I just press the middle and I kind of press it out so that the CATE or the frosting kind of oozes out to the edges I don’t want to do too much because I don’t want it already oozing out and you just go like that you just

Keep repeating that until you use up all of your layers okay so that now we have all our layers down now we get to frost the rest of it and what I usually do just kind of put a glob on the top first oh and there’s a piece of date in

There that didn’t get Blended up sometimes that happens with these these mixers they just can’t get all of the date Blended up so then I just kind of push it out to the towards the side and I kind of let it ooze down and then I kind of catch it while it’s going

Down just so that I don’t waste any of that frosting in a pool on the bottom so I’m going to finish frosting this and I’ll show you when I’m done okay I’m done if you want to come in and take a closer look it is adorable and a

Couple tips for the frosting if you want to make it just easier cuz I I usually just make just enough to to cover it but it’s really easier if you make a double batch and then if you want to make sure you get all those date chunks out of

There you can run it through a little Sie just to make sure it’s really nice and glossy so I’m going to put this in the fridge for just a bit um to let it set up it’s really best if you can put it in the refrigerator overnight cuz

Then it’s much easier to cut and to serve so but you can also eat it just warm straight off the plate too so I’m going to stick this in the fridge for just a bit and then I’ll meet you at the table for a taste all right let’s get a

Slice of this little guy ooh it is so spongy can’t wait to dig into this now it hasn’t set up completely I didn’t leave it that long in their fridge so still very delicate see if I can get this out of here oh it’s going to fall apart there we

Go oh that frosting Yum M this is so good you’re not even going to want to share come on back next week for another great recipe

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Video “Vegan Chocolate Little Layer Cake ❤️ Indulgent & Easy To Make!” was uploaded on 12/10/2023 to Youtube Channel The Whole Food Plant Based Cooking Show