• Preheat the oven to 350 degrees F (175 degrees C) and grease the bottoms of two 9x13-inch glass baking dishes.

First, make the pudding:

• In a small bowl, whisk together 1/4 cup of the plant-based milk and the cornstarch until the cornstarch is completely dissolved. Set aside.
• In a saucepan, combine the remaining plant-based milk and granulated sugar (or your preferred sweetener) over medium heat. Stir constantly until the sugar is dissolved and the milk is heated through but not boiling.
• Slowly whisk the cornstarch mixture into the saucepan with the milk and sugar. Continue whisking to prevent lumps from forming.
• Cook the mixture over medium heat, stirring constantly, until it thickens and reaches a pudding-like consistency. This should take about 5-7 minutes.

Make the cakes:

• Mix chocolate cake mix, 1 1/4 cups water, 1/2 cup olive oil, and 3 egg replacers in a large bowl with an electric mixer on medium speed until well combined. Pour into one of the prepared baking dishes.
• Mix white/yellow cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 egg whites in another large bowl on medium speed with clean beaters until well combined. Pour into the second prepared baking dish.
• Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 30-35 minutes. Remove from the oven and let cool to room temperature on a wire rack, about 30 minutes.
• Once the pudding has thickened, remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.
• Pour the hot pudding into individual serving dishes or a large bowl.
• Cover the pudding with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming.
• Refrigerate the pudding for at least 2-3 hours or until it's fully chilled and set.

For the “kitty litter” topping

• Crumble cookies in small batches in a food processor, scraping down the sides of the bowl often.
• Place 1/4 cup crumbs into a small bowl; stir in food coloring until crumbs are green. Set remaining crumbs aside.

For The “Cat Turds”

• In a medium-sized mixing bowl, combine the cocoa powder, melted coconut oil, maple syrup (or agave nectar), almond butter, vanilla extract, and a pinch of salt. Mix well until all ingredients are fully combined.
• If you prefer a sweeter and firmer texture, you can add powdered sugar to the mixture. Start with 1-2 tablespoons and adjust to your taste.
• Bury some of the shapes inside the cake and add remaining to the top of the litter box cake.

Assemble The Cake

• Crumble cooled cakes into a large bowl.
• Add 1/2 of the uncolored cookie crumbs and some chilled pudding; toss to blend, adding more pudding as needed until the mixture is moist (not soggy).
• Bury candies randomly in the litter box and sprinkle with 1/2 of the remaining uncolored cookie crumbs. Sprinkle a few green crumbs over top.
• Line the kitty box with a white plastic trash bag and pour the cake mixture into the box.
• Top with remaining cookie mixture and drop a few drops of green food color over the top for added effect.
• Arrange “cat turds” on top and sprinkle powdered sugar over the cake to resemble litter box baking soda.
• Place the clean, new kitty litter scoop in the center of the cake for an added touch of realism.
• Serve the Vegan Kitty Litter Cake with a playful twist, and watch your guests' reactions as they discover it's a delightful and delicious dessert in disguise!