Boston Cream Pie Cake
User Reviews
5
21 reviews
Excellent
Boston Cream Pie Cake
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Boston Cream Pie Cake is a vegan layered cake featuring a moist almond-based sponge paired with a creamy cashew custard and topped with a chocolate glaze made from vegan chocolate and coconut cream. The cake combines tender crumb with a smooth custard center and rich chocolate topping to recreate the classic dessert in a plant-based form.
Description
This Boston Cream Pie Cake begins with a wet mix of non-dairy milk, applesauce, vinegar, sugar, oil, and extracts blended with a flour mixture including flaxseed meal, cornstarch, baking powder, and salt. The batter is baked until set in an 8- or 9-inch pan. The custard is made by blending raw cashews, water, extracts, turmeric, cornstarch, flour, and sugar cooked together to a thickened cream. After baking, the cake is cooled before layering with the custard and finished with a vegan chocolate topping of chocolate chips, coconut cream, and maple syrup.
The cake offers a tender, moist crumb thanks to applesauce and oil, with the custard providing a rich, creamy middle that carries subtle vanilla and almond notes. The chocolate topping adds a glossy, sweet finish that contrasts with the creamy custard layer. This multi-textured cake balances mild sweetness with nuanced flavor layers.
It can be adapted to gluten-free by substituting almond, oat flours, and potato starch and adjusting flour amounts. The custard can be made nut-free though this may change texture. Adjust sweetness by varying sugar and syrup quantities. Baking times may vary slightly depending on oven and pan size.
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Ingredients
For the cake:
Wet ingredients:
- 1 cup non-dairy milk 2 tablespoons
- 2 tablespoons applesauce
- 1 teaspoon white vinegar or apple cider vinegar
- 1/3 cup sugar use 1-2 tablespoons more for sweeter
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon vanilla extract
- 4 almond extract drops
Dry Ingredients:
- 1 1/2 cup all-purpose flour fluff the flour and measure
- 2 teaspoons flaxseed meal
- 1 tablespoon cornstarch or tapioca starch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For the custard:
- 1/2 cup cashew nuts raw
- 2 cups water
- 1/2 teaspoon vanilla extract or powder
- 1/4 teaspoon almond extract
- 1/8 teaspoon Turmeric
- 1 tablespoon cornstarch or tapioca starch or arrowroot starch
- 1 teaspoon flour or omit to make it gluten free
- 3 tablespoons sugar use 1/2 tablespoon more for sweeter
For the chocolate topping:
- 1 cup vegan semi sweet chocolate chips
- 1/3 cup coconut cream
- 2 tablespoons maple syrup
Instructions
- Make the cake: In a bowl, combine all the wet ingredients for the cake. Mix really well until the sugar is well dissolved.
- Then add the flour, flax meal, cornstarch, baking powder, and salt on top of the wet ingredients.
- Use a whisk or spatula to mix in the dry ingredients above the wet ingredients so the baking powder, salt mixed into the flour, then slowly mix it into the wet ingredients.
- You can also mix the dry ingredients in a separate bowl and then add in the wet ingredients. Add half first and mix in lightly then add in the rest of the half and mix in to make a batter. If the batter is too thick, add in 1-2 teaspoons more non-dairy milk and mix in.
- Line an 8 inch or a 9 inch round cake pan with parchment and grease the sides then pour the batter into the cake pan.
- Even it out on top then bake at 350 degrees Fahrenheit (180 degrees Celsius) for 25 minutes. Check at the 25 minute mark. If the cake is not done yet, bake for another 5 minutes.
- Remove the cake from the oven and let it sit for 10 minutes to cool and then remove from the pan. To cool the cake completely, cover it with a kitchen towel and put it in the fridge.
- Make the custard: Blend the cashews, water, vanilla, almond extracts, turmeric, sugar, and cornstarch, and flour. Blend for 1 minute then let this mixture sit for 5 minutes. Then blend again. Repeat for another 2 times until the cashews are well blended in.
- (You can also soak the cashews in hot water for 15 minutes and Drain and then use. Usually blending and waiting works out really well even if they're not soaked.)
- Transfer this mixture to a saucepan over medium heat. After a minute or so, start whisking a bit so that the bottom doesn't scorch.
- After another few minutes, the custard will start boiling. As it boils, it will thicken unevenly and look lumpy. As you keep whisking, it will become smooth. Let the custard boil consistently for a minute and thicken and then take off heat.
- Let the custard cool. Put it in the fridge for about half an hour.
- Just before you are ready to assemble, make your chocolate frosting: Add the coconut cream and maple syrup to a small skillet over medium heat.
- Once the coconut cream and maple mixture starts boiling, whisk really well to mix in. Then take off heat and Add the chocolate. whisk until the chocolate is well-melted.
- Remove the cake from the fridge. Using a really sharp knife, slice it into 2 layers.
- Remove the custard from the fridge as well. Add a thick layer of custard on one of the slices, even it out with a spatula. Then put the other slice on top.
- Keep the custard layer at 3-4 mm thick , if it’s too thick it will ooze out too much when you slice The assembled cake. Use any remaining custard to serve separately.
- If the chocolate is too thin, freeze it for 15 minutes so that the consistency thickens a little bit and is easier to spread. Or refrigerate it for half an hour so that this is more like a frosting and then spread it.
- Pour the chocolate ganache all over the cake and spread it out with a spatula. Also spread it on the sides.
- Once it is spread evenly, let the cake chill in the fridge for half an hour so that the chocolate sets. Slice it and serve it with an extra helping of the custard. Store the cake refrigerated for upto 4 days .
Notes
- For gluten-free version, use almond flour, oat flour, and potato starch; omit cornstarch and adjust flour amount in the batter.
- Adjust batter thickness by adding non-dairy milk a teaspoon at a time if too thick.
- The vegan custard can be made nut-free by increasing cornstarch; the texture and thickness may differ.
- Check cake doneness at 25 minutes; add extra baking time as needed until a toothpick comes out clean.
Nutrition Information
Show Details
Calories
257kcal
(13%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Sodium
62mg
(3%)
Potassium
145mg
(3%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
78IU
(2%)
Vitamin C
1mg
(1%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 62mg | 3% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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