Two layers of fluffy vanilla cake, a thick layer of creamy custard and an easy chocolate ganache topping make this Vegan Boston Cream Pie absolutely irresistible!

Boston Cream Pie [Vegan]

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Ingredients

Cake Dry Ingredients:

  • 2 2/3 cups all purpose flour
  • 3 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients:

  • 6 tablespoons vegan butter, room temp
  • 1 cup + 2 tablespoons granulated sugar
  • 1 cup unsweetened dairy free milk + 1 tbs apple cider vinegar to make buttermilk
  • 2 flax eggs (2 tbs ground flax + 6 tbs hot water)
  • 1/4 neutral vegetable oil
  • 1 tablespoon vanilla extract

Custard:

  • 1 cup dairy free milk, unsweetened
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoon cornstarch
  • 1/2 tablespoon vegan butter
  • 1/2 teaspoon vanilla extract

Chocolate Ganache:

  • 4 ounces (113 g) semi-sweet chocolate (or chocolate chips)
  • 1/4 cup full fat coconut milk
  • 1/2 teaspoon vanilla extract
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Preparation

Custard (Make this first as it requires time to cool!)

  1. In a small saucepan, whisk together dairy free milk, sugar and cornstarch
  2. Heat over medium-high heat, whisking frequently until boiling
  3. Allow to boil for a couple of minutes, continuing to whisk frequently
  4. Turn heat down to medium-low for another minute or two
  5. Remove from heat and stir in vegan butter and vanilla extract
  6. Transfer to a bowl, wrapping with saran wrap (make sure the saran wrap is touching the surface of the custard to avoid crusting). Place in the refrigerator until cool

Vanilla Cake:

  1. Preheat oven to 350 degrees
  2. Grease and/or line two 8″ rounds with oil/parchment paper
  3. Combine 1 cup of dairy free milk with 1 tbs vinegar and set aside to curdle
  4. In a small bowl, combine 2 tbs flax with 6 tbs hot water and set aside to thicken
  5. Begin by combing all dry ingredients in a bowl – flour, baking powder and salt – and stir to combine
  6. Using a stand mixer or electric hand mixer, cream vegan butter and sugar together until light and fluffy – give it a good few minutes!
  7. In a separate bowl, combine the rest of the wet ingredients – vegetable oil, buttermilk, flax eggs, and vanilla extract – and stir to combine
  8. Add about 1/3 of the dry ingredient mixture to the creamed sugar and butter with about 1/2 of the liquid mixture and mix until mostly incorporated
  9. Add another 1/3 of the dry ingredient mixture and the other 1/2 of the wet ingredients and mix again
  10. Add the final 1/3 of the dry ingredients and mix until fully incorporated
  11. Split the batter between the two prepped 8″ rounds, spreading evening with a spatula
  12. Bake in preheated oven for 25-30 minutes, or until the edges are golden brown and begin pulling away from the edges. The cake will spring back when lightly pressed
  13. Cool for a couple minutes in the pans, then turn out onto a wire cooling rack and continue to cool

Chocolate Ganache:

  1. In small saucepan, combine chocolate and coconut milk
  2. Over medium heat, stir mixture until chocolate melts and is smooth
  3. Remove from heat and stir in vanilla extract. Set aside for 10 minutes to cool slightly

Assembly:

  1. Remove custard from fridge and stir thoroughly until nice and smooth
  2. Start with one layer of cake, and use a spatula to spread the custard from the middle outwards, stopping around 1 inch from the edge
  3. Place the second layer of cake on top and press lightly. The custard will spread to the edges
  4. Stir the ganache to make sure it’s nice and smooth, and top the cake with it by using a spatula, spreading from the middle outwards. You can either stop at the edges like I did, or slightly push the chocolate right to the edges and allow it to fall down the sides
  5. You can either cut and serve right away, or allow everything to set in the fridge before serving! Setting in the fridge will make it a little easier to cut and allow the ganache to harden
  6. If it lasts long enough, store it in the fridge between eating!
  7. Enjoy!
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