Servings
Font
Back
Boston Cream Pie Cake
5 from 21 votes

Boston Cream Pie Cake

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.

Prep Time
10 mins
Cook Time
40 mins
Chill time
30 mins
Total Time
1 hr 20 mins
Servings: 12
Calories: 257 kcal
Course: Dessert, Cake
Cuisine: American

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

    Cup of Yum
  1. Make the cake: In a bowl, combine all the wet ingredients for the cake. Mix really well until the sugar is well dissolved.
  2. Then add the flour, flax meal, cornstarch, baking powder, and salt on top of the wet ingredients.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. (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.)
  10. 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.
  11. 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.
  12. Let the custard cool. Put it in the fridge for about half an hour.
  13. 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.
  14. 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.
  15. Remove the cake from the fridge. Using a really sharp knife, slice it into 2 layers.
  16. 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.
  17. 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.
  18. 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.
  19. Pour the chocolate ganache all over the cake and spread it out with a spatula. Also spread it on the sides.
  20. 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

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: 12 Serving

Amount Per Serving

Calories 257

% 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.