If you’ve never had dirt cake – or as I know it: Kansas Dirt Cake – then you haven’t lived.
This cookies-n-cream creation was one of my absolute favorite desserts growing up and now that I’m an adult not much has changed, except for the fact that dairy gives me the queezies now. But since I don’t intend to deny my dirt cake cravings for a lifetime, I decided to make a vegan version. The result was a total winner.
It started with coconut whipped cream. The ladies at Lunchboxbunch and Oh, Ladycakes helped me on this one and I finally got a version that actually whipped up like the real stuff! Their tips were genius. I’m forever indebted to you Ashlae and Kathy.
Next came vegan cream cheese (like Tofutti), a 3-ingredient homemade version of vanilla pudding, a little powdered sugar. Look how beautifully this mixture whipped up!
Then we fold the two together: whipped cream into the cream cheese-pudding mixture and voila! We have dirt cake filling on our hands. All we need now is Oreos.
After pulverizing a bag of Oreos, pour half into the bottom of a 9×13 dish, and top with the filling. Ooh lala.
Dump the other half of Oreos on top, obvs.
And the finished product! Just toss in the freezer if you prefer more of an icebox-type texture. Otherwise, just chill in the fridge for 6-8 hours until completely set and chilled. then, dig in. If you freeze it you can slice it more into squares. If you refrigerate it, it’s more of a scooping situation. Either way is delicious, but I almost prefer freezing it first, then letting it set out to soften.
What’s left? EAT. EAT IT. Go on, no one’s looking.
This cake is insanely delicious and seriously close to the original.
The only real flavor difference is that it’s infused with a bit of coconut from the coconut whipped cream. However, the Oreos are really the dominant flavor, so even if you don’t like coconut give this a try! It’s the perfect indulgent treat for dairy-free, Oreo-loving folks. Enjoy!
- 2 cups unsweetened vanilla almond or soy milk
- 1/3 cup sugar
- 3 Tbsp cornstarch
- 1 cup + 3 Tbsp powdered sugar, divided
- 8 ounces vegan cream cheese (such as Tofutti)
- 1 can full-fat coconut milk, chilled overnight (Thai Kitchen brand is best)
- 1 16.6 ounce pack of Oreos (Double Stuf or regular // gluten-free for GF eaters)
- First make sure your coconut milk has been chilling in the fridge overnight or at least 8 hours. This will allow it to harden enough to whip into whipped cream.
- Prepare pudding by adding cornstarch and sugar to a small saucepan and whisking in almond or soy milk to avoid clumps. Cook over medium heat until it thickened and bubbling, stirring frequently. Then reduce heat to low and cook for 4-6 more minutes, using a rubber spatula to scrap the sides and bottom almost constantly. Once it appears "jiggly" and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat and let cool 10 minutes. Then transfer to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until set - 2-3 hours. At the same time, place a glass bowl in the freezer for your coconut whipped cream.
- When your pudding is almost set, whip your coconut whipped cream. Remove can from fridge, being careful not to shake or turn it and remove top. Gently scoop out the top hardened "cream" into the chilled bowl, leaving the liquid watery part behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.
- Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream - about minute. Then add 3 Tbsp powdered sugar. Beat again until light and airy - about 2-3 minutes. Set in fridge.
- In a separate bowl whip the "cream cheese" until light and airy, then add in the remaining 1 cup powdered sugar 1/4 cup at a time. By this time the pudding should be set. Add this to the cream cheese mixture and beat until well combined. Next fold in coconut whipped cream until incorporated. Set in fridge.
- In the meantime, pulverize your Oreos in a food processor or with a rolling pin and plastic bag.
- Spread half of the crumbs on the bottom of a 9x13 and tap on the counter to settle. Then pour over your cream mixture (see gif photo), and smooth with a spoon.
- Top with the other half of the crumbs and chill in the refrigerator for 6-8 hours or overnight. You can also freeze this for more of an ice-box texture, which I did for photos. However, I prefer the refrigerator chilled-version because it's softer and not icy. Will keep in the fridge for several days, or in the freezer for a couple of weeks.
*Vegan pudding recipe heavily adapted from vegetarianabout.com
BLOGGER RESOURCE: How I made the .GIF in this post!