Vegan Dirt Cake

You haven’t really lived if you’ve not had dirt cake or Kansas Dirt Cake, as it is known to me.

As a child, this cookies-and-cream dessert was my favorite. Now that I am an adult, not much has changed except that dairy makes me queasy. Since I didn’t want to live with my dirt cake cravings forever, I made a vegan version. The result was fantastic.

It all started with coconut cream whipped. I got help from the ladies of Lunchboxbunch and Ah, Ladycakes. Finally, I had a version that actually whips up like real stuff. They were brilliant. Ashlae and Kathy, I will always be indebted.

Then came vegan cream (like Tofutti), a homemade vanilla pudding made with three ingredients and a bit of powdered sugar. This mixture whips up beautifully!

We fold in the whipped cream and pudding mixture. Now we have dirt cake. Oreos are all we need.

The finished product! If you want a more icebox texture, throw it in the freezer. If you prefer a more icebox-like texture, chill the mixture in the refrigerator for 6-8 hours or until it is completely set. Then, dig in. You can cut it into more squares if you freeze it. When you refrigerate, it becomes more like a scoop. Both are delicious, but I prefer to freeze it first and then let it soften.

This cake is delicious and very close to the original.

There is only a slight difference in flavor because of the coconut whipped cream. Oreos dominate the flavor, so give it a shot, even if coconut is not your thing! This is the perfect treat for dairy-free Oreo lovers. Enjoy!


  • 2 cups vanilla almond or soymilk, unsweetened
  • 1/4 cup sugar
  • 3 Tbsp of cornstarch
  • One 14-ounce full-fat can of coconut milk (chilled overnight// Thai Kitchen brand is the best).
  • Powdered sugar 3 Tbsp
  • Powdered sugar, 1 cup
  • 8 ounces vegan cream cheese (such as Tofutti)
  • Oreos, 16.6 ounces (Double Stuff or regular // Gluten-free for GF Eaters)


  • Make sure that your coconut milk is chilled in the refrigerator for at least eight hours or overnight. This will make it hard enough to whip up into whipped cream.
  • Pour the pudding, add cornstarch and sugar into a small pan, and whisk in almond or soybean milk. Stir frequently over medium heat until the pudding thickens and bubbles. Reduce heat to low, and continue cooking for another 4-6 minutes. Use a rubber spatula almost continuously to scrape the sides and bottom. Remove from heat once it becomes “jiggly,” and you can see a ribbon forming when you drizzle some on top using your spatula. Transfer to a ceramic or glass bowl and cover with plastic. Refrigerate until set – 2-3 hours. Place a glass dish in the freezer at the same time as the coconut whipped cream.
  • As soon as your pudding is nearly set, whip up your coconut whipped cream. Take the can out of the fridge. Be careful not to turn or shake it. Remove top. Scoop out the “cream” from the top of the can into the bowl. Leave the liquid behind. If you like, you can use it for baking or smoothies. If not, throw it away.
  • Whip the coconut cream with a handheld mixer until it looks like whipped cream. This should take about a minute. Add a smaller amount of powdered sweetener (3 Tbsp, as written in the original recipe). Continue beating until it becomes light and fluffy – approximately 2-3 minutes. Set it in the fridge.
  • Whip the “cream” cheese in a separate bowl until it is light and fluffy. Add the powdered sugar remaining 1/4 cup at a time (the original recipe calls for 1 cup total // adjust the amount if you are changing the batch size). This point should have set the pudding. Beat until well combined. Add to cream cheese mixture. Fold in the coconut whipped cream. Set it in the fridge.
  • Pulverize the Oreos using a food processor, a plastic bag, and a rolling pin.
  • Spread half the crumbs in the bottom of the 9×13 pan and tap it on the counter. Pour your cream mixture over the top (see photo gif) and smooth it with a wooden spoon.
  • Add the remaining crumbs on top and refrigerate for 6-8 hours or overnight. This can be frozen for a more icebox texture. I did this for the photos. The refrigerator-chilled version is my favorite because it is softer and less icy. The frozen version will be kept for two weeks.

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