Gluten Free Dirt Pudding

There is nothing more fun than seeing the look on your children's faces when you serve up a gluten free dirt pudding or even better get them involved with making the pudding.

I love making this recipe with my daughter as we are always creating fun gluten free bakes such as our Simpsons doughnut. It is such a fun bake and she loves getting her hands messy when making the gluten free dirt. This recipe uses delicious moist chocolate cake (which I also use in my chocolate cupcake recipe), fresh whipped cream, and topped with gummy worms and crushed Oreo's. I love the opportunity to use gluten free Oreo's and if you do too you might also like my Billy Miner pie that is also made gluten free.

Jump to:

• What is gluten free dirt pudding?
• Ingredients
• Instructions
• Substitutions
• Variations
• Storage
• Recipe Tips
• Recipe FAQs
• Gluten free Dirt Pudding

What is gluten free dirt pudding?

Dirt pudding is a fun dessert often made from crushed oreo's, cream, and chocolate pudding. I have made gluten free dirt pudding by using gluten free oreo's and chocolate cake to resemble gluten free dirt and layered with fresh whipped cream. Dirt pudding is a popular dessert to serve at children's parties, pot lucks and, BBQs in the summer. Often decorated with gummy worms.

Ingredients

Ingredients for Chocolate Cake ( Gluten free Dirt )

• Gluten free plain flour - I used a regular store brand gluten free plain flour. Most gluten free all-purpose flours will work well for this recipe.
• Sugar - This makes the cake light, gives moisture, and adds sweetness to the cake. I used fine white sugar aka caster sugar but granulated sugar will also work well.
• Cocoa Powder - Dutch-processed cocoa powder is recommended but you can use your preferred cocoa powder.
• Baking powder & Baking soda - Acts as a leavening and rising agent by reacting to heat. Making the cake light and rise well.
• Salt - Helps balance out the sweetness of the chocolate cake.
• Xanthan Gum - Prevents ingredients from separating as it is a stabilizer. Essentially acting as gluten would gelling everything together.
• Whole milk - I like to take the milk out of the refrigerator 30 minutes before making the cake to allow the milk to come to room temperature.
• Butter - I find the quickest and easiest way of melting the butter is in the microwave.
• Eggs - Gives the cake structure to the chocolate cake. Be sure that your eggs are at room temperature.
• Warm water - Don't skip this step as adding hot water will add moisture to the chocolate and prevent it from becoming too dry.

Whipped Cream filling

• Heavy cream (Double cream)
• Powdered sugar (sieved)

Decorations

• Gluten-free Oreos - I used the whole gluten free Oreo there is no need to separate the filling from the cookie.
• Gummy worms (If desired)

See the recipe card for quantities.

Instructions

Recipe step 1 :

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• Preheat the oven to 180°C/350°F/Gas mark 4
• Chocolate cake that will become the gluten free dirt for the pudding.
• In a large bowl mix together flour, sugar, baking powder, baking soda, cocoa powder, xanthan gum, and salt.
• In a separate bowl combine the eggs, milk, melted butter, and hot water. Mix well.

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• Add the wet ingredients into the larger bowl that contains the dry ingredient mix and whisk until fully combined and resembles a smooth chocolate cake batter.
• Pour the chocolate cake batter into the prepared baking tin and spread evenly within the tin.
• Place in the oven and bake for 40-50 minutes until the chocolate cake has risen and is spongy to the touch. You can check by inserting a wooden skewer and when it comes out clean remove it from the oven and leave it to cool.

Recipe step 2 :

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• Once the cake has fully cooled place it in a large bowl and breaks it up with your fingers until it resembles dirt. I like to have some lumps of cake as well as breadcrumbs. (You can break it up to suit your own personal preference).

• In a large bowl pour in cream and sieve in powdered sugar.
• Whisk until cream becomes thicker, smooth, and forms soft peaks.

Recipe step 3 :

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• Use your preferred serving dish. Layer the bottom of the dish with the crushed chocolate cake. Then place a layer of whipped cream and then layer again with the crushed chocolate cake. Continue to layer until complete.
• To decorate. I like to finish the last of the crushed chocolate cake and then top with the crushed Oreo's to give the pudding a crunchy topping. Then place gummy worms to complete the dirt cake look.

Hint: When crushing the Oreo's to make cookie crumbs. I find it easier to place them in a food bag and beat with a wooden rolling pin.

Substitutions

I wanted to include some recipe substitutions as I know depending on where you are in the world it might be difficult to find some of the ingredients needed. Also if you are following a dairy-free diet you might also find the substitutions helpful.

• Dairy free - To make dairy free dirt pudding you can substitute the milk and cream for your preferred dairy free alternative. Swap the butter for a mild flavored oil. You will want to use a mild flavored milk such as almond milk.
• Chocolate cookies - If you can't find gluten free oreo cookies then this step can be skipped or you can use your preferred gluten free crunchy chocolate cookie instead.
• Oil vs Butter - If you prefer to use oil instead of butter in your chocolate cake or require a dairy free dirt cake. Substitute the butter for 200ml of oil. You will want to use a mild flavored oil such as canola or vegetable oil.

Variations

I made this gluten-free dirt pudding in individual serving dishes but have also made different variations in the past following the same recipe. I thought I would include some ideas below that you might like to try.

• Dirt cups - Gluten free dirt cups are great for a kids party or if you are having a BBQ. Just make the dessert as directed but layering in individual plastic or paper cups. Making them child friendly.
• Large dirt bowl - Using a large clear bowl layer the dirt and cream as directed in the recipe. This makes for an impressive large gluten free dirt pudding. This is a great idea for a potlucks or having as a center piece for a dessert table.
• Dirt slices - I have in the past layed out on a rectangle baking tray and layered and stored in the refrigerator. Making it easier to slice and serve.

Storage

To store the gluten-free dirt pudding it is best kept in the refrigerator due to using fresh whipped cream. This can be eaten straight from the fridge or removed before serving to allow it to come to room temperature.

Recipe Tips

Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.

Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.

Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.

Recipe FAQs

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