This is the only recipe for Boston cream pie that you will ever need my friends!!!
Ladies and gentlemen, you are looking at the very first Boston cream pie made by me. That’s right, I’ve never made one. In fact, I don’t know that I’ve ever eaten one either. Go on, take a nice long gander at it, don’t be shy. 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’m just one in the crowd marveling at it with you. I only post recipes after they have been approved by my loyal gang of quality control taste-testers (AKA my family). This recipe has been thoroughly tested and repeated a few times now. It’s a definite keeper.
I’ve never understood why they call it Boston cream pie when it is actually a cake. A very, very yummy cake, but a cake just the same. You think it’s too late to try to change the name now that it’s been around for over 150 years. Yeah, I thought so. Oh well.
I’m not gonna lie. This cake doesn’t cut perfectly but I think that’s part of its charm. Messy usually tastes better. This is the kind of dessert that could make your entire day.
Classic Boston Cream Pie (Vegan)
Nothing beats the classics so why try? This simple and delicious cake is a perfect treat for any occasion!
- 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
- 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"
- 200 g about 1 cup dairy free semi-sweet dark chocolate
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract
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.
Pour batter into prepared pans and bake for 35 to 45 minutes until toothpick comes out clean. Remove from oven and cool.
When cooled, remove from pans and wrap in plastic wrap. Place in fridge to chill for about an hour.
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.
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.
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.
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.
If you’d like to try making your own almond milk check out this recipe and video here – >>>
For the nut milk bag I used you can get it HERE -> It’s not absolutely necessary but it makes things so much simpler and I really enjoy having it.
Use the the code “sincerelytori” for a discount!