This is the most decadent eggless mint chocolate chip cake with a mint oreo cookie crust and mint chocolate ganache between each layer!
What is the best egg substitute for cakes?
This recipe calls for Bob’s Red Mill Egg Replacer. You can find it in some stores like Sprouts or Target, or you can buy it here on Amazon. I have tried just about substitute for eggs with every baked good there is and have found that a combination of this particular egg replacer product plus white vinegar results in the best texture and rise for just about any cake recipe.
I have also made this using a combination of 1 teaspoon baking soda plus 1 Tablespoon white vinegar for every egg that needs to be replaced in a recipe. The Bob’s Red Mill egg replacer is primarily made up of baking soda, along with a few other helpful ingredients for mimicking the protein in eggs.
Tips for baking even chocolate cake layers
- Use an anodized, aluminum cake pan for the most evenly baked cake layers. I prefer Fat Daddio’s cake pans.
- Place a cookie sheet on the bottom rack of the oven, underneath your cake pans. This allows the air to circulate around the cake pans better and prevents the bottom from baking faster than the middle.
- If my cakes are a little rounded on top, I don’t worry about it. Take a serrated knife and gently slice off any uneven parts on top of the cooled cake layers.
How to assemble and frost a eggless mint chocolate chip cake
Check out my eggless vanilla cake recipe for detailed photos for assembling a layer cake! I also love the tutorials on decorating cakes from Cake by Courtney.
- Start with frozen cake layers! Place the first layer right side up and pipe a line of buttercream around the outside edge. Spoon ganache in the center and spread around to meet the line of buttercream frosting. Top with the next layer.
- Repeat after the second layer and place the final layer with the flat bottom side facing up.
- Spread a thin layer of frosting all over the cake for a crumb coating and freeze for 10 minutes.
- Use a cake turntable and pipe frosting all over your cake. Use a cake scraper to smooth the sides and top and decorate however you like.
Common questions about baking layer cakes
- Can I use a substitute for buttermilk? Yes, I often combine 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for about 5 minutes. This creates sort of a makeshift buttermilk.
- Do the ingredients have to be room temperature? I highly recommend using room temperature ingredients for cakes as cold ingredients do not mix together as well, and your cake will not rise properly.
- Why isn’t my cake rising? Your cake may not rise if your baking soda or baking powder are expired. Also if the ingredients were too cold or if the batter sits out too long before baking.
- How do I know when my cake is done? My favorite way to tell if a cake is finished baking is to check when the edges just start to pull away from the sides of the pan. I turn on the oven light and keep an eye on it. I also check with a toothpick to see when there are just a few crumbs clinging to it.
- How to I bake the cookie crust on the bottom? One of my favorite ways to add texture to a cake is to include a crust on the bottom. This recipe uses a regular oreo cookie crust that is pressed into the bottom of the cake pan. Simply top it with your cake batter and bake!
Shop tools for making cakes
Acrylic Cake Disc
Cake Scraper
Cake Pans
Bob’s Red Mill Egg Replacer
Mint Chocolate Chip Cake
Course: Dessert10-12
servings30
minutes40
minutesThis is the most decadent eggless mint chocolate chip cake with a mint oreo cookie crust and mint chocolate ganache between each layer!
Ingredients
- MINT OREO COOKIE CRUST
20 mint oreos
4 tablespoons salted butter, melted
- CHOCOLATE CAKE
2 cups (220g) all-purpose flour
1 cup (100g) granulated sugar
3/4 cup (75g) cocoa powder
1 teaspoon (6g) fine sea salt
1 teaspoon (5g) baking powder
1 teaspoon (5g) baking soda
1 cup hot water
1 cup buttermilk
1/3 cup sour cream
2 Tablespoons Bob’s Red Mill Egg Replacer* + 4 Tablespoons water**
1/2 vegetable or canola oil
1/2 cup mini chocolate chips, plus more for filling
- MINT CHOCOLATE GANACHE
1/2 cup semisweet chocolate chips
1/2 cup heavy cream
1/4 teaspoon mint extract
- VANILLA BUTTERCREAM
2 cups (4 sticks) salted butter, softened
6 cups (600g) powdered sugar
4 Tablespoons heavy cream or whole milk
2 teaspoons vanilla extract
Extra mini chocolate chips, for decorating (optional)
Directions
- MAKE THE COOKIE CRUST
- Preheat oven to 325 degrees F. Prepare 3 6 or 2 8 inch cake pans. Cut circles of parchment paper the size of the bottom of your pans. Grease the pans with a canola-based spray, add the parchment liners, then grease them again.
- Use a food processor to crush up the oreos. You can also put them in a bag and smash them with a rolling pin. Stir together with the melted butter and divide evenly between cake pans. Press into the bottom of each prepared pan firmly and evenly.
- FOR THE CAKE
- In a small bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
- Stir the egg replacer and water together until smooth and let sit for a minute to thicken.
- In a separate bowl, whisk together buttermilk, hot water, sour cream, egg replacer mix and oil until combined.
- Add wet ingredients to dry and stir to combine and remove any lumps.
- Gently stir in mini chocolate chips.
- Pour cake batter on top of cookie crusts in prepared pans.
- Bake for 40-45 minutes until the edges are just starting to pull away from the sides of the cake pan or a toothpick comes out mostly clean.
- FOR THE GANACHE
- Heat heavy cream in small saucepan just until milk is starting to scald on top. Do not let it come to a boil, or the fat will separate and cause chunky ganache.
- Pour cream over chocolate chips and let sit 3-5 minutes.
- Stir together until smooth. Stir in the mint extract. Let the ganache set 30 minutes to an hour until thick enough to spread.
- FOR THE BUTTERCREAM
- Beat butter in a mixer with the paddle attachment (or using a hand mixer) until very smooth, light and creamy, about 5 minutes. Don’t skip this step! This is key to getting smooth frosting.
- Add powdered sugar and mix on low until combined. Increase mixer to medium speed and mix another 3 minutes.
- Add heavy cream or milk and vanilla and mix on medium speed for another 5 minutes until very smooth and creamy. Scrape down the sides of the bowl and smooth out any air bubbled with a spatula. Cover with plastic wrap until ready to assemble the cake.
- ASSEMBLE THE CAKE
- Place the first cake layer right side up on a round cake board. I highly recommend using a plate that spins like a cake turntable for frosting. Place the cake board on your turn table and use a small bit of frosting on the plate to hold it in place. Pipe a line of buttercream around the outside edge. Spoon ganache in the center and spread around to meet the line of buttercream frosting. Top with a spoonful of mini chocolate chips, sprinkled evenly. Repeat after the second layer and place the final layer with the flat bottom side facing up.
- Frost with a thin coat of frosting to hold the crumbs in (the crumb coat) and place in the freezer for 5-10 minutes to set a little.
- Frost the rest of the cake however you like! Press extra mini chocolate chips into the frosting around the bottom edge of the cake.
Notes
- *This is my favorite substitute for eggs in most baked goods. You can find it in some stores such as Sprouts and Target, or you can buy it online through Amazon. There are instructions on the package for mixing it up, but 2 tablespoons of the mix plus 4 tablespoons of water are equivalent to 2 eggs.
- **If you cannot find the egg replacer, I suggest using 2 teaspoons of baking soda mixed with 2 Tablespoons of white vinegar.