The BEST Vegan Boston Cream Pie
This is the only recipe for VEGAN Boston cream pie that you will ever need my friends!!!
Isn’t it a beautiful thing? I think it’s a beautiful thing if I do say so myself. Hey, I don’t get credit for how pretty smooth chocolate ganache looks all on its own. I only post recipes after they have been approved by my loyal gang of quality control taste-testers (AKA my family and friends). This recipe has been thoroughly tested and repeated a few times now. It’s a definite keeper.
Why is a Boston Cream Pie Called a “Pie”?
You may have wondered why they call it Boston cream “pie” when it is actually a cake. A very, very yummy cake, but a cake just the same. Well, in the past when cakes became a common thing to bake, pie tins were far more common than cake pans.
The dessert was given its name because cakes and pies were less distinguishable in the middle of the nineteenth century. It became a classic recipe and so the name remains “Boston Cream Pie” and not “Boston Cream Cake” because changing it now would be quite confusing.
What is Different About a Vegan Boston Cream Pie from a Normal One?
A traditional Boston Cream Pie is made with dairy cream, dairy butter, and eggs. A vegan Boston Cream Pie is made with no eggs and no dairy. In order to replace those ingredients the recipe uses vegan “butter”, cornstarch, and plant-based milk to make the custard for the filling. It also uses semi-sweet chocolate that does not contain dairy for the ganache topping. For the cake part you’ll replace the eggs with vegan egg alternatives such as flax seeds, banana, or starch.
How to Make a VEGAN Boston Cream Pie?
The first step to making a vegan Boston Cream Pie is to prepare the cake layers. You will combine ingredients in the proper order, mix, then bake until finished. After that you will cool the cake layers while preparing the rest of the cake.
The second step is to make the custard. Be very careful not to step away as the vegan custard may clump or burn if you don’t continue stirring gently. Once the custard is finished it will need to be cooled.
Step three is assembling the cooled custard and cake layers. You will spread the custard on the base cake layer and carefully top with the other cake layer.
The final step is to melt the ganache ingredients together and pour it over the finished Boston Cream Pie. Lastly, serve it, share it, and enjoy!
Classic Boston Cream Pie (Vegan)
Nothing beats the classics so why try? This simple and delicious cake is a perfect treat for any occasion!
Ingredients
Pound Cake:
- 1 1/2 cups sugar
- 1/2 cup oil any type
- 2/3 cup coconut cream softened
- 1 cup unsweetened plant-based milk I used almond
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- 3 cups cake flour
Filling:
- 3 cups unsweetened plant-based milk I used almond
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons vegan “butter”
Ganache:
- 200 g about 1 cup dairy free semi-sweet dark chocolate
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract
Instructions
Cake:
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Preheat oven to 350 degrees F (180 C) and grease and flour 2 (8 or 9 inch) round cake pans. Beat oil, coconut cream, and sugar in a mixing bowl until creamed. Add milk and beat until mixed. Mix in all other ingredients until batter is smooth.
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Pour batter into prepared pans and bake for 35 to 45 minutes until toothpick comes out clean. Remove from oven and cool.
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When cooled, remove from pans and wrap in plastic wrap. Place in fridge to chill for about an hour.
Pudding:
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Heat 2 1/2 cups (reserving 1/2 cup) milk in a medium saucepan over medium heat until very warm but not boiling. While milk is warming whisk cornstarch and sugar with reserved 1/2 cup milk then pour into saucepan.
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Return to heat and stir constantly until the first bubble splutters and pops or until thickened. Remove from heat and stir in salt, vanilla, and butter. Pour through a fine mesh strainer into a medium bowl to catch any lumps and allow to cool completely. Place in fridge to chill for at least 1 hour.
Ganache:
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Warm cream slowly in a small sauce pan over low heat then stir in chocolate until melted and smooth. Add vanilla and allow to cool a bit while you assemble cake.
Assemble:
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Place one of the cakes on a large plate or serving platter and spread pudding on top. Lay other cake gently on pudding and pour ganache slowly over cake and allow to drip down the sides. Chill for at least 1 hour before serving.
Wanna save this recipe for later? Pin it to your favorite Pinterest boards!
I hope you LOVED this recipe. Here are some other ones you may enjoy:
Vegan Cappuccino Cake + White Chocolate Espresso Frosting
Vegan Italian Cream Cake Cupcakes
Golden Vanilla Cake + Chocolate Buttercream Frosting (Vegan)
