Vegan Dirt Cake

Vegan Dirt Cake could be just the lacto ovo vegetarian and vegan recipe you've been looking for. One portion of this dish contains approximately 7g of protein, 28g of fat, and a total of 510 calories. This recipe serves 9. For $1.19 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish. This recipe is liked by 9225 foodies and cooks. If you have cornstarch, full fat coconut milk, oreos, and a few other ingredients on hand, you can make it. It is brought to you by Minimalist Baker. From preparation to the plate, this recipe takes roughly 4 hours and 10 minutes. Overall, this recipe earns a good spoonacular score of 41%. If you like this recipe, you might also like recipes such as Vegan Dirt Cake Pie, Eat Dirt Vegan Protein Shakes, and Dirt Cake.

Servings: 9

Preparation duration: 240 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 weeks.

 

Step by step:

1. 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.

2. 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.

3. 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.

4. 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 weeks.

Nutrition Information:

covered percent of daily need