Gluten-Free Dairy-Free Dirt Cake

Gluten free dairy free dirt cake made with creamy homemade vanilla pudding, coconut whipped topping, and crushed gluten free chocolate cookies. This easy no-bake dessert is perfect for birthdays, kids parties, and holidays, with a rich texture and classic dirt cake look. A family-friendly recipe that can be made ahead, served in a large bowl or individual cups, and decorated with gummy worms for a fun dessert everyone loves.

A classic dirt cake made completely gluten-free and dairy-free, with a silky homemade vanilla pudding, fluffy coconut topping, and crunchy chocolate cookie “dirt.” Perfect for parties, birthdays, or a fun make-ahead dessert.

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Ingredients

Vanilla Pudding (makes about 2 cups)

• 1/3 cup granulated sugar
• 2 tablespoons gluten-free cornstarch (Argo recommended)
• 1/4 teaspoon salt
• 1¼ cups almond milk
• 3 egg yolks
• 3 tablespoons vegan butter
• 2 teaspoons vanilla extract

Dirt Cake Filling

• 4 oz vegan cream cheese, softened
• 9 oz coconut whipped topping (So Delicious CocoWhip recommended)
• 1/2 cup powdered sugar
• 3 tablespoons vegan butter, softened
• 1 teaspoon vanilla extract
• 8 oz gluten-free, dairy-free chocolate sandwich cookies
• Gummy worms, for decoration

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Instructions

Make the Vanilla Pudding

1. Set a fine-mesh strainer over a large heatproof bowl and set aside.
2. In a medium saucepan, whisk together sugar, cornstarch, and salt. Add 1/4 cup almond milk and whisk until completely smooth.
3. Whisk in egg yolks, then add the remaining 1 cup almond milk and whisk again until smooth.
4. Cook over medium heat, whisking frequently, until the pudding suddenly thickens and begins to bubble.
5. Reduce heat to low and switch to a spatula. Cook for 4–5 minutes, stirring constantly, until thick and glossy.
6. Remove from heat and stir in vegan butter and vanilla. Pour pudding through the strainer into the bowl.
7. Press plastic wrap directly onto the surface and refrigerate for about 2 hours, or until fully set.

Assemble the Dirt Cake

1. In a large bowl, whisk the vegan cream cheese until completely smooth.
2. Add the coconut whipped topping and whisk until combined.
3. Add powdered sugar, vegan butter, and vanilla; whisk until light and smooth.
4. Whisk in the chilled vanilla pudding until fully incorporated.
5. Crush the chocolate sandwich cookies in a food processor until fine crumbs form (or use a zip-top bag and rolling pin).
6. In a 1½–2 quart glass bowl, layer as follows:
   • 1/4 cup cookie crumbs
   • Half of the pudding mixture
   • 3/4 cup cookie crumbs
   • Remaining pudding mixture
   • Remaining cookie crumbs
7. Cover and refrigerate overnight. Decorate with gummy worms just before serving.

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Tips

• Chill the pudding completely before mixing it with the cream cheese for the smoothest texture.
• Whisk constantly while cooking the pudding to prevent lumps.
• For a more realistic “dirt” look, use very finely crushed cookies.

Variations and Substitutions

• Chocolate pudding: Replace vanilla pudding with a dairy-free chocolate pudding.
• No eggs: Use a packaged gluten-free, dairy-free pudding mix instead of homemade.
• Different milk: Substitute almond milk with oat milk or soy milk if preferred.
• Cup servings: Assemble the dirt cake in individual cups for easy serving.

FAQs

Can I make this ahead of time?
Yes. This dessert is best made the day before serving to allow flavors to set.

How long does it keep?
Store covered in the refrigerator for up to 3 days.

Can I freeze dirt cake?
Freezing is not recommended, as the texture of the pudding and whipped topping may change.

Serving Suggestions

• Serve chilled straight from the refrigerator.
• Pair with fresh berries on the side for contrast.
• Add extra gummy worms or dairy-free chocolate shavings for decoration.

Why You’ll Love This Recipe

• Completely gluten-free and dairy-free without sacrificing flavor
• Creamy, rich texture with a fun, nostalgic presentation
• Ideal for kids’ parties, holidays, and make-ahead entertaining
• Easy to customize with different flavors and toppings