Dirt Cake (Gluten-Free + Dairy-Free) Recipe

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Justine Published: January 26, 2021 Modified: October 13, 2021
Dirt Cake (Gluten-Free + Dairy-Free) Recipe

How To Make Gluten-Free, Dairy-Free Dirt Cake

This dirt cake recipe proves that dessert can be guilt-free and still be delicious. Vanilla pudding is served with this vegan cream-cheese based treat.

Preparation: 15 minutes
Cooking: 5 minutes
Chill Time: 14 hours
Total: 14 hours 20 minutes



For Vanilla Pudding:

  • cupsugar
  • 2tbspgluten-free cornstarch
  • ¼tspsalt
  • cupsalmond milk
  • 3egg yolks
  • 3tbspEarth Balance Vegan Butter
  • 2tspvanilla

For Dirt Cake:

  • 4ozvegan cream cheese,room temperature
  • 9ozcoconut cool whip
  • ½cuppowdered sugar
  • 3tbspEarth Balance Vegan Butter,softened to room temperature
  • 1tspvanilla
  • 8ozchocolate sandwich cookies,gluten free and dairy free
  • Gummy worms,for decoration


Vanilla Pudding:

  1. Place a fine mesh strainer over a large glass bowl then set aside. Add sugar, cornstarch, and salt to a medium-sized saucepan then whisk to combine.

  2. Add ¼ cup almond milk then whisk vigorously until smooth. Add egg yolks then whisk until smooth. Add remaining 1 cup milk then whisk until smooth.

  3. Place saucepan over medium heat then cook, whisking often, until pudding begins to thicken and bubble (this will happen all of a sudden.) Turn heat down to low then switch to a spatula and cook for 4 to 5 minutes until pudding has thickened.

  4. Remove pan from heat then stir in vegan butter and vanilla, and then pour pudding through fine mesh sieve to strain.

  5. Place a piece of saran wrap directly over the pudding to prevent a skin from forming on top then refrigerate for 2 hours until set.

Dirt Cake:

  1. Whisk vegan cream cheese in a large bowl to ensure it’s entirely smooth. Add coconut cool whip then whisk until smooth.

  2. Add powdered sugar, vegan butter, and vanilla then whisk until smooth. Add homemade pudding then whisk until smooth.

  3. Add chocolate sandwich cookies to a food processor then process until smooth.

  4. Layer ingredients in a 1½ to 2-quart sized glass bowl: ¼ cup cookie crumbs, 2 cups pudding filling, ¾ cup cookie crumbs, remaining pudding filling, and remaining cookie crumbs. Refrigerate overnight then top with gummy worms and serve.

Recipe Notes



  • Calories: 440.29kcal
  • Fat: 28.58g
  • Saturated Fat: 17.56g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 6.39g
  • Polyunsaturated Fat: 1.91g
  • Carbohydrates: 43.93g
  • Fiber: 1.97g
  • Sugar: 30.42g
  • Protein: 4.44g
  • Cholesterol: 79.03mg
  • Sodium: 270.30mg
  • Calcium: 128.22mg
  • Potassium: 146.68mg
  • Iron: 3.95mg
  • Vitamin A: 79.48µg
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