When you put a Bunny spin on the classic dirt cake, you get a vegan, gluten-free dessert that starts with a Chocolate Cookie Crust, Aquafaba-based Chocolate Mousse and sweet, cool and creamy Cool Whip!
If you’re not familiar with dirt cake, I wouldn’t be surprised! It’s a dessert that has a thousand names and variations, but it basically consists of vanilla or chocolate pudding, oreos, cool whip and a butt load of sugar!
This cookies n’ cream dessert has been a favorite of mine for a long time! It was my most requested birthday dessert as a kid and, to be honest, I’m still obsessed with it even as an adult! Although, my standards for food and ingredients has changed a lot so, of course, I had to make my own version.
This version is similar to a classic dirt cake in taste but is different in pretty much every other way. It’s much healthier (healthier not healthy!) and made completely from scratch. Everything is better homemade, right? It also is made without Oreos or pudding!
For the cookie element, I figured that rather than buying (and finding!) vegan + gluten-free oreos, I’d make a giant chocolate cookie. I’m obsessed with my Double Chocolate Cookie recipe and I’ve made many different variations of it, but I never made a giant chocolate cookie to top with more chocolaty goodness until now. Best decision ever! I may say that a lot when it comes to food ideas, but this cookie crust is truly something to be excited about. It’s super chocolaty, soft, chewy and the perfect base for this dessert.
Since the crust is thicker than a normal dirt pie Oreo crust, I didn’t want to dump a bunch of heavy pudding on top, so instead of making an avocado-based pudding like I was going to do, I decided to make an aquafaba-based mousse. It’s super creamy and chocolaty, but much lighter than pudding.
For the cool whip, I originally wanted to stick with the whole ‘everything from scratch’ idea but I just had to use SO Delicous’ brand! It’s so tasty!
This is definitely a decadent, rich dessert that’s super fun to eat! Anything with layers and mini cookies for garnishes is right up my alley. I hope you all enjoy it as much as I do!
Don’t forget to let me know what you think! Drop a comment below, rate the recipe and find me on Instagram and Facebook!
Enjoy!
Dirt Cake (V/GF)
When you put a Bunny spin on the classic dirt cake, you get a vegan, gluten-free dessert that starts with a Chocolate Cookie Crust, Aquafaba-based Chocolate Mousse and sweet, cool and creamy Cool Whip!
Ingredients
Cookie Crust
- 1/4 cup coconut oil
- 1/2 cup beet sugar
- 2 tbsp unsweetened non dairy milk (I use almond milk)
- 1/2 tbsp vanilla extract
- 1/2 cup gluten free all purpose flour
- 1/2 cup almond flour
- 2 1/2 tbsp unsweetened cacao powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Chocolate Mousse
- Aquafaba (liquid) from 2 15 oz can of unsalted chickpeas
- 1 tsp cream of tartar
- 2 cups dark chocolate chips
- 1 1/2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- Cool whip for topping (I use the So Delicious brand)
Instructions
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Start by making the cookie crust. In a bowl, mix both flours, cocoa powder, baking soda, baking powder and salt.
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In a separate bowl, thoroughly mix the coconut oil and sugar together, then add the non diary milk and vanilla.
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Combine the wet and dry ingredients.
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Let mixture chill covered in the refrigerator for 20 minutes.
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Preheat oven to 350 degrees F and lightly grease and 10” round spring-form pan.
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After 20 minutes in the refrigerator, pour the batter into the prepared pan. With a rubber spatula, spread the batter to form an even layer.
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Bake for 12 minutes.
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In the meantime, make the mousse. Add the aquafaba and the cream of tartar to a large mixing bowl and beat with an electric stand mixer on its highest setting until it forms a peak, about 10-15 minutes.
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While the aquafaba is mixing, melt the dark chocolate in a large bowl over a small pot of boiling water over medium heat. Stir occasionally to avoid burning. Remove chocolate from heat and add maple syrup and vanilla. Stir to combine and set aside to cool.
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Once the aquafaba has formed a peak and the chocolate has cooled slightly, add the chocolate mixture to the aquafaba mixture and beat until just combined.
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Pour mousse over the cookie layer and spread to form an even layer. Cover and set in the refrigerator and let chill for at least two hours so it can set.
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Once the mousse has firmed up, spread a layer of whipped cream or cool whip on top.
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Slice, serve and enjoy! Store leftovers covered in the refrigerator for up to a week.
Recipe Notes
Notes: If you want to garnish the cake with cookies, you can set aside some of the cookie batter and bake separately as cookies. Roll dough in teaspoon sized balls and bake for 5 minutes. Set aside to cool completely before using for garnishing.
Want more layered deliciousness? Check out my Homemade Twix Bars, Apple Crisp Cheesecake and my Chai Pair Parfait!
