Thin Mint Cake

by Jill Dalton

Thin Mint Cake

Jill Dalton
Like many families in America, one of our favorite indulgent treats was that special time of year when the Girl Scouts came around selling Girl Scout Cookies and there was one cookie in particular that we just had to have: Thin Mints. There was something about Thin Mints that once you opened the box and started eating them you just had to continue until the box was gone. But alas Thin Mints are loaded with junk ingredients so I have conjured up this decadent rendition of Thin Mint flavor in a heavenly plant based cake! This cake is vegan, refined sugar & oil free, and gluten-free and made in three layers so it is like eating three Thin Mint cookies all at once.
4.50 from 4 votes
Servings 10 people
Prep 15 minutes
Cook 20 minutes
Total 35 minutes

Our Sponsors





  • Preheat oven to 350°F.
  • Grind oats lightly in a blender into a flour (over grinding will prevent cake from baking through).
  • Add the oat flour, almond flour, baking soda, baking powder and cocoa powders into a large mixing bowl and mix thoroughly.
  • Blend the dates, vanilla extract, peppermint extract and soy milk in a blender until there are no more date chunks.
  • Pour the mixture into the bowl with the dry ingredients and mix well.
  • Pour the mixture equally into 3 – 9 inch round cake pans that have been lightly oiled. No need for oiling if you are using silicone baking pans.
  • Bake for 15-20 minutes until the cakes are firm.
  • Blend the frosting ingredients in a blender until smooth.
  • Once cakes have baked let them cool completely on a baking rack.
  • Once cooled, place the first cake on a cake stand or plate.
  • Scoop out about 1 cup of the frosting and frost the top of that cake.
  • Place the second cake on top of the first.
  • Frost the top of this cake just like the first.
  • Place the third cake on top of the second cake and frost the entire cake.
  • Will keep in the fridge for up to a week.
Love this FREE recipe? Help us make more!Become a Supporting Member today!

Nutrition info

Calories: 437kcalCarbohydrates: 57gProtein: 15gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 227mgPotassium: 733mgFiber: 10gSugar: 28gVitamin A: 375IUVitamin C: 7mgCalcium: 234mgIron: 5mg

You may also like


Kate October 17, 2020 - 9:57 pm

Hi, did you use dried or fresh dates. If you used fresh, would I be able to substitute in dried? Thank you, it looks delicious

Jill Dalton October 22, 2020 - 6:58 pm

They are dried

michaelandcharimountainpeeps October 25, 2020 - 9:29 am

Jill, LOVE what you are creating. THANK YOU. I have only two 9″ pie pans. Do think that will still work? Just a thicker cake & longer cooking?

Jill Dalton October 27, 2020 - 7:09 pm

You are exactly right. If you just have the two pans, I would cook for at least 5 extra minutes and check them to see if they need more time than that.

Marissa March 18, 2021 - 12:08 am

I did two glass pie pans for 25 minutes and they turned out perfectly!

Amelia October 27, 2020 - 9:35 pm

Thank you for the recipe! Do you think it would work to substitute a different flour for the almond for those of us who are doing low fat? And do you think pb2 could substitute the cashews for the frosting?

Jill Dalton October 28, 2020 - 8:57 am

I think rice flour would work as a substitute for the almond flour and I would try silky tofu for replacing the cashews in the frosting. I think the PB2 would flavor would conflict with the mint flavor.

Marsha October 28, 2020 - 11:23 pm

Looking forward to trying this! I bought the almond flour today just for this cake! I may try both types of frosting…the original with cashew and the alternate with tofu 😉

Gough Kimberly November 1, 2020 - 1:40 pm

Can i use date paste instead of whole dates? And if so, how much should i use of the paste? Thanks!

Jill Dalton November 2, 2020 - 5:21 pm

I haven’t tried it but my guess would be 1 cup and then you might have to reduce the amount of soy milk to 2 1/2 cups.

michaelandcharimountainpeeps November 2, 2020 - 12:17 pm

OH MY WORD!!!! When I 1st read this I knew I needed to MAKE IT!!!
I was shopping with a friend & couldn’t make it for our Shabbat gathering..
SO… my favorite hubby baked it FOR ME!!!
It turned out CRAZY GOOD!!!
We had only 2 pans so we cooked it longer. Otherwise followed the recipe to a T!
Jill, THANK YOU THANK YOU THANK YOU for sharing recipes like this with us!!!

michaelandcharimountainpeeps November 2, 2020 - 12:19 pm

Where do I VOTE???? This deserves FIVE STARS!!!!!! 🙂

michaelandcharimountainpeeps November 2, 2020 - 12:24 pm

Oh.. another thing… 🙂
This is CRAZY GOOD!!!!!!!! whew…
especially adding the
“Coconut Mint Chocolate Chip Not-Ice Cream” beside it!!!!!
(our go-to frozen mint infused coconut milk in ice cube trays, frozen banana, coconut cream, maple syrup, salt, fresh mint)

Emily Kalbfleisch July 10, 2021 - 9:18 pm

Please share your mint ‘ice cream’ recipe! It sounds soo good!

michaelandcharimountainpeeps September 15, 2021 - 8:15 pm

frozen mint infused coconut milk in ice cube trays, frozen banana, coconut cream, maple syrup, salt, fresh mint

chadbrien December 29, 2020 - 8:59 pm

5 star!

Cathy L. January 10, 2021 - 8:01 pm

I’m almost thinking I’ll add a wee bit more peppermint flavoring next time, but other than that, this is A HIT!! I made this in a 9″ x 13″ and instead of the full frosting amount, I made 3/4 the amount called for. Worked well, with some leftover to enjoy! 😉

Sabine Kingston January 22, 2021 - 3:52 pm

I would like to make this cake for my birthday but I don´t have almond flour.
I was wondering if I can use ground almonds instead?
In another post you mentioned that you can substitute the almond flour with rice flour.
Rice ground up in a flour mill or the high speed blender would that be ok?

Jill Dalton January 24, 2021 - 10:36 am

Ground almonds, ground really fine works better because it adds a bit of needed fat to make the cake moist and rich. You can use rice flour but the cake will be more dry.

Jessica February 14, 2021 - 11:39 am

This cake was delicious and without the oil and refined sugars, I don’t feel guilty going back for seconds!

Denise May 7, 2021 - 3:24 pm

I just made it and needed to add more milk like maybe a cup. I wonder if my heaping cups of oats was to have that happen as my mic was very thick. I used a food processor not vita mix as I wanted it to be easier to come out. Do you think possibly that could be or have you made this all with food processor too?

Jill Dalton May 8, 2021 - 11:38 am

I haven’t made it in a food processor before. It could be a bit too much oats like you said.

Regina J. Williams November 7, 2022 - 10:39 pm

Hey Jill…. I’m having a blast with your recipes. Thank you so much! Now question, instead of dark cocoa powder (I know I could use the regular cocoa powder) but could I use blackstrap molasses? or is that adding too much sweetness? Thanks again… Regina

Jill Dalton November 9, 2022 - 11:20 am

Yes, I think that would push it over the top

Regina J. Williams November 14, 2022 - 3:40 pm

Hey Jill, I have one more question – I’m making this Thin Mint Chocolate Cake for a group and a few people are Diabetics. I know this is wholefood plant based, but would this cake spike any sugar levels or any concerns for a Diabetic eating this??

Jill Dalton November 23, 2022 - 5:24 pm

Sorry, I am just getting to this comment. Honestly, I’m not really sure.

Iris July 30, 2023 - 4:18 pm

Delicious cake! We all loved it. Thanks for a great recipe.

Diana August 23, 2023 - 4:03 pm

Is the calories per serving or is it 437 calories for the whole cake

Jill Dalton August 24, 2023 - 2:47 pm

The nutritional info is calculated per serving


Leave a Reply to Gough KimberlyCancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: