Dairy-Free Boston Cream Pie
Indulge in the irresistible charm of Dairy-Free Boston Cream Pie, a decadent dessert perfect for those seeking a rich, allergen-friendly treat. This recipe transforms the classic Boston Cream Pie into a dairy-free delight by using non-dairy milk, coconut cream, and dairy-free chocolate chips while maintaining its signature layers of fluffy sponge cake, creamy custard filling, and glossy chocolate glaze. The custard is thickened with cornstarch, providing a velvety texture without traditional dairy ingredients, and the moist cake is sweetened naturally with unsweetened applesauce. Whether you’re catering to dietary restrictions or just exploring lighter dessert options, this recipe offers a creamy, chocolatey confection that’s deceptively easy to make and perfect for gatherings, special occasions, or a weekend indulgence. Refrigerate for the ultimate chilled treat and savor every bite of this cruelty-free spin on a timeless classic! Keywords: dairy-free dessert, Boston Cream Pie recipe, non-dairy chocolate dessert, vegan-friendly cake.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup granulated sugar
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup non-dairy milk (such as almond or soy milk)
- 0.25 cup vegetable oil
- 0.25 cup cornstarch
- 0.5 cup water
- 0.5 cup powdered sugar
- 1 cup dairy-free dark chocolate chips
- 0.5 cup coconut cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, combine granulated sugar, applesauce, 1 teaspoon of vanilla extract, 1 cup non-dairy milk, and vegetable oil. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for approximately 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the custard filling, whisk together cornstarch, powdered sugar, and 0.5 cup water in a saucepan. Cook over medium heat, whisking constantly until thickened and bubbling.
Remove the custard from the heat, transfer it to a bowl, and allow it to cool to room temperature.
For the chocolate glaze, heat the dairy-free dark chocolate chips and coconut cream in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and combined.
To assemble, place one cake layer on a serving plate. Spread the cooled custard evenly over the top, then top with the second cake layer.
Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
Refrigerate the assembled cake for at least 1 hour before serving to allow the custard and glaze to set. Enjoy your Dairy-Free Boston Cream Pie!
Nutrition Facts
Calories |
3838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 629.2 g | 229% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 435.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 343 mg | 26% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
