Gluten-Free Vegan Boston Cream Pie
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Gluten-Free Vegan Boston Cream Pie

This Gluten-Free Vegan Boston Cream Pie is rich and creamy, perfectly chocolatey, and just as delicious as the traditional version!
Course Dessert
Cuisine American
Keyword gluten-free boston cream pie, vegan boston cream pie, vegan gluten-free cake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Calories 343kcal
Author Rhian Williams

Ingredients

For the cake:

For the custard:

  • 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)

For the chocolate ganache*:

  • 40 g (1.5oz) dark chocolate* (ensure vegan if necessary)
  • 6 tablespoons unsweetened almond milk (or any other plant-based milk)

Instructions

For the cake:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • 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

For 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 stirring 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

For the chocolate ganache:

  • Melt the chocolate either over a bain-marie or in the microwave, add the milk and mix well

To assemble:

  • 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

Notes

*You can alternatively use almond flour
**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

Nutrition

Calories: 343kcal