Vegan Boston Cream Pie
Introducing the ultimate Vegan Boston Cream Pie—a plant-based twist on the iconic dessert that will delight your taste buds! This show-stopping recipe features two layers of moist vanilla cake made with almond milk and a hint of apple cider vinegar for a tender, fluffy texture. Sandwiched between the layers is a luscious dairy-free custard filling, thickened with coconut cream and a whisper of turmeric for a golden hue. The pièce de résistance? A decadent vegan chocolate ganache, made with dark chocolate and creamy coconut milk, elegantly draped over the top. Ready in just over an hour, this egg- and dairy-free dessert is perfect for special occasions or whenever you’re craving a treat that’s indulgent and 100% vegan. Ideal for serving eight, this crowd-pleaser is as beautiful to look at as it is to devour.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 240 milliliters Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 150 grams Granulated sugar
- 80 milliliters Coconut oil, melted
- 2 teaspoons Vanilla extract
- 40 grams Cornstarch
- 0.25 teaspoons Turmeric powder (optional, for color)
- 240 milliliters Coconut cream
- 60 grams Powdered sugar
- 120 grams Vegan dark chocolate chips
- 120 milliliters Coconut milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In another bowl, mix almond milk with apple cider vinegar and let it sit for 5 minutes to curdle.
Add granulated sugar, melted coconut oil, and 1 teaspoon of vanilla extract to the almond milk mixture. Stir until smooth.
Gradually incorporate the dry ingredients into the wet mixture and mix until just combined.
Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the custard filling, whisk cornstarch, turmeric, coconut cream, and powdered sugar in a saucepan over medium heat.
Cook while whisking constantly until the mixture thickens and bubbles. Remove from heat and add remaining 1 teaspoon vanilla extract.
Cover the custard surface with plastic wrap (to prevent a skin from forming) and cool to room temperature.
For the ganache, heat coconut milk in a small saucepan until it gently simmers.
Place chocolate chips in a bowl. Pour the hot coconut milk over the chocolate and let it sit for a minute, then stir until smooth.
To assemble, place one cake layer on a serving plate, spread the custard filling evenly over it, then top with the second cake layer.
Pour the ganache over the top, allowing it to drip down the sides.
Refrigerate the cake for at least 30 minutes before serving to set the ganache.
Nutrition Facts
Calories |
4063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 638.8 g | 232% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 390.3 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 482 mg | 37% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 731 mg | 16% | |
*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.
