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!
Okay, guys. This is another one of those recipes that I am thoroughly excited about. Like, thoroughly. This recipe has officially made it onto my absolute favorites list. Never have I ever tried a Boston Cream Pie, even in my pre-vegan era, but now I am hooked. I have definitely had my fair share of boston cream donuts, sure, but a pie? A pie that is actually a cake? NEVER!
When I decided I wanted a little something Boston Cream Donut-esque, I discovered the world of Boston Cream Pie. And upon realizing these “pies” are actually “cakes”, I became intrigued! How could a giant cake version of a Boston Cream Donut disappoint? It can’t. It just can’t.
This recipe is just so, freaking, delicious. AND, really easy. Each component is relatively simple to make, then all ya’ gotta do is slap them all together! And BAM, you have yourself a deliciously VEGAN Boston Cream Pie! Das it! And the fact that it’s vegan is completely undetectable. In fact, this has recieved the stamp of approval of tasting BETTER than the classic dairy laden version. WIN!
The layers of cake are soft, fluffy, and so perfectly hinted with vanilla I could eat just the cake by itself and be perfectly content. Add in the smooth, sweet vanilla custard, and throw some rich chocolate on top and you have got a WHOLE lot of deliciousness. I am so obsessed with this stuff!
Something about this pie/cake makes me feel like it’s just perfect for summer. I know I’ve been saying that for all my recipes lately, and this is no exception! I think it’s the lack of heavy frosting. The cool and light consistency of the custard and the non-heavy chocolate makes this a perfect dessert for a warm summer night.. just sayin’!
I definitely recommend this to any Boston Cream fan out there. You won’t regret it!
What’s your favorite variety of Boston Cream desserts? Donuts? Pie? Cupcakes? Let me know in the comments down below!
- Dry Ingredients:
- 2 2/3 cups all purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- Wet Ingredients:
- 6 tbs vegan butter, room temp
- 1 cup + 2 tbs 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 tbs vanilla extract
- 1 cup dairy free milk, unsweetened
- 1/4 cup granulated sugar
- 1 1/2 tbs cornstarch
- 1/2 tbs vegan butter
- 1/2 tsp vanilla extract
- Chocolate Ganache:
- 4 oz (113 g) semi-sweet chocolate (or chocolate chips)
- 1/4 cup full fat coconut milk
- 1/2 tsp vanilla extract
- In a small saucepan, whisk together dairy free milk, sugar and cornstarch
- Heat over medium-high heat, whisking frequently until boiling
- Allow to boil for a couple of minutes, continuing to whisk frequently
- Turn heat down to medium-low for another minute or two
- Remove from heat and stir in vegan butter and vanilla extract
- 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
- Preheat oven to 350 degrees
- Grease and/or line two 8″ rounds with oil/parchment paper
- Combine 1 cup of dairy free milk with 1 tbs vinegar and set aside to curdle
- In a small bowl, combine 2 tbs flax with 6 tbs hot water and set aside to thicken
- Begin by combing all dry ingredients in a bowl – flour, baking powder and salt – and stir to combine
- Using a stand mixer or electric hand mixer, cream vegan butter and sugar together until light and fluffy – give it a good few minutes!
- In a separate bowl, combine the rest of the wet ingredients – vegetable oil, buttermilk, flax eggs, and vanilla extract – and stir to combine
- 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
- Add another 1/3 of the dry ingredient mixture and the other 1/2 of the wet ingredients and mix again
- Add the final 1/3 of the dry ingredients and mix until fully incorporated
- Split the batter between the two prepped 8″ rounds, spreading evening with a spatula
- 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
- Cool for a couple minutes in the pans, then turn out onto a wire cooling rack and continue to cool
- In small saucepan, combine chocolate and coconut milk
- Over medium heat, stir mixture until chocolate melts and is smooth
- Remove from heat and stir in vanilla extract. Set aside for 10 minutes to cool slightly
- Remove custard from fridge and stir thoroughly until nice and smooth
- 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
- Place the second layer of cake on top and press lightly. The custard will spread to the edges
- 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
- 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
- If it lasts long enough, store it in the fridge between eating!
If you make this recipe, snap a pic using the hashtag #sweetlikecocoa and tag me @sweetlikecocoablog on Instagram, I love seeing the deliciousness you guys come up with!