This Gluten-Free Vegan Boston Cream Pie is:
- rich and creamy
- perfectly chocolatey
- just as delicious as the traditional version!
Contrary to what the title may suggest, Boston Cream Pie is actually a sponge cake, and I was inspired to make this gluten-free and vegan version because I used to really love Boston cream pie donuts.
The combination of the creamy custard with velvety chocolate ganache is absolutely heavenly, and I was keen to recreate this in a dietary requirement-friendly sweet treat.
For the cake, I used my go-to sponge recipe: it comes together in one bowl, uses familiar ingredients and is vegan, gluten-free and refined sugar free. It’s moist and fluffy, and makes the perfect base for a layer cake like this Boston Cream Pie.
For the custard filling, I used unsweetened cashew milk, which I love because it’s so naturally sweet and creamy, and a shop-bought custard powder.
You’ll be surprised that a lot of custard powders are actually naturally vegan and gluten-free, so be sure to look out for that if you have any dietary requirements. If you can’t get hold of cashew milk, unsweetened almond milk would also work.
And now for my favourite part of this Gluten-Free Vegan Boston Cream Pie – the chocolate ganache topping! My version here is so easy to make as all you need to do is melt some dark chocolate and mix in any type of milk.
This creates a seriously indulgent, melt-in-your-mouth silky ganache that stays pleasantly soft even after having been refrigerated, as opposed to just using melted chocolate, which will harden completely when refrigerated, making the cake impossible to cut.
If you’d like to keep the cake completely refined sugar free, you could buy a refined sugar free dark chocolate, or use my coconut oil-based chocolate sauce recipe here.
I hope you’ll love this Gluten-Free Vegan Boston Cream Pie! For more cakes, check out my:
- Matcha Strawberry Sponge Layer Cake
- Coconut Cake
- Lemon Blueberry Cake
- Cherry Bakewell Cake
- Purple Carrot Cake
- Victoria Sponge Cake
- Black Forest Cake
- Chocolate Mousse Cake
- Strawberry Sponge Layer Cake
- German Chocolate Cake
- Chocolate Hazelnut Truffle Cake
- Brooklyn Blackout Chocolate Cake
- Peanut Butter Chocolate Cake
- Jaffa Cake
- Chocolate Orange Cake
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Gluten-Free Vegan Boston Cream Pie is rich and creamy, perfectly chocolatey, and just as delicious as the traditional version!
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5 cup) milk, any kind
- 1 teaspoon vinegar (ensure gluten-free if necessary)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g (1 1/4 cup) ground almonds
- 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda
- 300 ml (1 1/4 cup) unsweetened cashew milk (or sub any other milk)
- 2 tablespoons maple syrup, to taste (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 3 tablespoons custard powder (ensure vegan/gluten-free if necessary - the amount you need may vary depending on the brand)
- 40 g (1.5oz) dark chocolate* (ensure vegan if necessary)
- 6 tablespoons milk, any kind
Preheat oven to 180 degrees (350 degrees)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Transfer mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm springform baking tins)
Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean
Once done, turn the cakes out onto wire racks and leave to cool completely before applying the custard
Heat up the milk in a saucepan with the maple syrup and vanilla
Dissolve the custard powder in a separate bowl in a little extra milk
Once the milk in the saucepan is steaming, add a little of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the saucepan
Mix well and keep heating on a low heat for a few minutes until thickened. If it's looking too thick, add a little extra milk, and if it's looking too thin then add some more custard powder as required - in general, it's better for the custard to be too thick than too thin
Leave the custard to cool for around 30 minutes before applying to the cake - it doesn’t have to be completely cooled but it should have firmed up a little
Melt the chocolate either over a bain-marie or in the microwave, add the milk and mix well
Place one half of the sponge on a cake stand or plate, and spread the custard evenly on top of it
Place the other half of the sponge on top of the custard
Pour the chocolate ganache over the top of the cake and spread evenly
I’d recommend keeping the cake in the fridge for a few hours until the chocolate ganache has set before cutting to avoid making too much of a mess
Tastes best when fresh, but keeps covered in the fridge for up to a few days
*If you'd like to keep the cake completely refined sugar free, you could buy a refined sugar free dark chocolate, or use my coconut oil-based chocolate sauce recipe here.
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