This Vegan Boston Cream Pie Cake makes for a wonderful celebration cake! Vegan sponge cake crammed with vegan vanilla custard and topped with chocolate ganache. Gluten-free option and nut-free option included.
Meet your latest favorite celebration cake – Vegan Boston Cream Pie Cake! This one has develop into a family favorite in record time and once you may have tried it when you will understand why. It’s moist yet light with a wealthy, smooth vegan vanilla custard filling and a decadent chocolate ganache on top. Not too sweet and excellent for dessert, breakfast with berries or snack!
I mean, chocolate and vanilla is just such a classic combination and pretty hard to beat. The vanilla custard is made by simmering homemade cashew cream with some thickening agents in addition to vanilla and a touch of turmeric for that signature yellow color that we expect from Boston Cream Pie.
Don’t worry if you happen to find yourself with some leftovers! This cake stays moist for days! Serve with an enormous dollop vegan custard on top for the final word treat.
More vegan celebration cakes:
Rasmalai Tres Leches Cake (Vegan)
Gluten free Chocolate Layer cake
Tiramisu Sheet Cake
Vegan Mango Cake
Print Recipe
Boston Cream Pie Cake
This Vegan Boston Cream Cake makes for a wonderful celebration cake that youngsters and adults will love. Vegan sponge cake crammed with vegan vanilla custard and topped with chocolate ganache. Gluten-free option and nutfree option included.
Servings: 12
Calories: 257kcal
Ingredients
Wet ingredients:
- 1 cup (236.59 ml) plus 2 tablespoons non-dairy milk
- 2 tablespoons applesauce
- 1 teaspoon white or apple cider vinegar
- 1/3 cup (65 g) sugar use 1-2 tablespoons more for sweeter
- 3 tablespoons oil
- 1 teaspoon vanilla extract
- 4 drops of almond extract
Dry Ingredients:
- 1 1/2 cup (185 g) 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 (64.5 g) raw cashews
- 2 cups (473.18 ml) 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:
Instructions
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Make the cake: In a bowl, mix all of the wet ingredients for the cake. Mix very well until the sugar is well dissolved.
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Then add the flour, flax meal, cornstarch, baking powder, and salt on top of the wet ingredients.
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Use a whisk or spatula to combine within 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 too can mix the dry ingredients in a separate bowl after which add within the wet ingredients. Add half first and blend in frivolously then add in the remainder of the half and blend in to make a batter. If the batter is just too thick, add in 1-2 teaspoons more non-dairy milk and blend in.
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Line an 8 inch or a 9 inch round cake pan with parchment and grease the edges then pour the batter into the cake pan.
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Even it out on top then bake at 350 degrees Fahrenheit (180 degrees Celsius) for 25 minutes. Check on the 25 minute mark. If the cake just isn’t done yet, bake for an additional 5 minutes.
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Remove the cake from the oven and let it sit for 10 minutes to chill after which remove from the pan. To chill the cake completely, cover it with a kitchen towel and put it within the fridge.
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Make the custard: Mix the cashews, water, vanilla, almond extracts, turmeric, sugar, and cornstarch, and flour. Mix for 1 minute then let this mixture sit for five minutes. Then mix again. Repeat for an additional 2 times until the cashews are well blended in.
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(You too can soak the cashews in hot water for Quarter-hour and Drain after which use. Often mixing and waiting works out very well even when they don’t seem to be soaked.)
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Transfer this mixture to a saucepan over medium heat. After a minute or so, start whisking a bit in order that the underside doesn’t scorch.
-
After one other jiffy, the custard will start boiling. Because it boils, it is going to thicken unevenly and look lumpy. As you retain whisking, it is going to develop into smooth. Let the custard boil consistently for a minute and thicken after which take off heat.
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Let the custard cool. Put it within the fridge for about half an hour.
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Just before you’re able to assemble, make your chocolate frosting: Add the coconut cream and maple syrup to a small skillet over medium heat.
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Once the coconut cream and maple mixture starts boiling, whisk very well to combine in. Then take off heat and Add the chocolate. whisk until the chocolate is well-melted.
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Remove the cake from the fridge. Using a very sharp knife, slice it into 2 layers.
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Remove the custard from the fridge as well. Add a thick layer of custard on one in all the slices, even it out with a spatula. Then put the opposite slice on top.
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Keep the custard layer at 3-4 mm thick , if it’s too thick it is going to ooze out an excessive amount of whenever you slice The assembled cake. Use any remaining custard to serve individually.
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If the chocolate is just too thin, freeze it for Quarter-hour in order that the consistency thickens somewhat bit and is simpler to spread. Or refrigerate it for half an hour in order that that is more like a frosting after which spread it.
-
Pour the chocolate ganache all around the cake and spread it out with a spatula. Also spread it on the edges.
-
Once it’s spread evenly, let the cake chill within the fridge for half an hour in order that the chocolate sets. Slice it and serve it with an additional helping of the custard. Store the cake refrigerated for upto 4 days .
Notes
To make the custard Nutfree, you should utilize more cornstarch. I don’t particularly like that texture and that custard also won’t delay much for a thick enough layer. But you may serve with extra custard on the side
Nutrition
Nutrition Facts
Boston Cream Pie Cake
Amount Per Serving
Calories 257
Calories from Fat 108
% Every day Value*
Fat 12g18%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Sodium 62mg3%
Potassium 145mg4%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 19g21%
Protein 4g8%
Vitamin A 78IU2%
Vitamin C 1mg1%
Calcium 82mg8%
Iron 2mg11%
* Percent Every day Values are based on a 2000 calorie food regimen.
Ingredients:
- as dry ingredients we use a mix of all purpose flour, cornstarch and flaxseed meal
- non-dairy milk and neutral tasting oil is added for moisture
- apple sauce is added for moisture
- white or apple cider vinegar reacts with the baking powder for the proper rise
- for sweetening each cake layers and custard we use regular cane sugar
- vanilla extract and almond extract add that signature flavor to the sponge
- For the custard, we mix raw cashews with vanilla extract and almond extract
- as we don’t add any egg yolks to the custard, we add some turmeric to our custard to get that nice yellow color
- flour, cornstarch or tapioca starch or arrowroot starch helps thicken the custard while cooking
- for the chocolate ganache topping we melt vegan semi sweet chocolate chips with coconut cream and maple syrup
Suggestions:
- For making this cake gluten-free, use 1 cup almond flour, 1/2 cup oat flour, and 1/3 cup potato starch. Mix very well. Add 1 1/2 cups of this flour to the wet mix together with the flax seed meal, baking powder, and salt. omit the cornstarch. mix in. If the batter is just too liquidy, add in the remainder of the flour, a tablespoon at a time. For the wet ingredients, use 3/4 cup of non-dairy milk and 1/4 cup of club soda as a substitute of the 1 cup+ 2 tablespoons of non-dairy milk.
- To make the custard Nutfree, you should utilize more cornstarch. I don’t particularly like that texture and that custard also won’t delay much for a thick enough layer. But you may serve it as extra custard on the side
How you can make Vegan Boston Cream Pie Cake
Make the cake: In a bowl, mix all of the wet ingredients for the cake. Mix very well until the sugar is well dissolved.
Then add the flour, flax meal, cornstarch, baking powder, and salt on top of the wet ingredients.
Start mixing the highest dry ingredients first so the baking powder salt etc mix into the flour , before mixing in into the wet. Use a whisk or spatula to combine within the dry ingredients above the wet ingredients after which slowly mix them into the wet ingredients.
You too can mix the dry ingredients in a separate bowl after which add within the wet ingredients. Add half first and blend in frivolously then add in the remainder of the half and blend in to make a batter. If the batter is just too thick, add in 1-2 teaspoons more non-dairy milk and blend in.
Line an 8 inch or a 9 inch round cake pan with parchment and grease the edges 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 on the 25 minute mark. If the cake just isn’t done yet, bake for an additional 5 minutes.
Remove the cake from the oven and let it sit for 10 minutes to chill after which remove from the pan. To chill the cake completely, cover it with a kitchen towel and put it within the fridge.
Make the custard: Mix the cashews, water, vanilla, almond extracts, turmeric, sugar, and cornstarch, and flour. Mix for 1 minute then let this mixture sit for five minutes.
Then mix again. Repeat for an additional 2 times until the cashews are well blended in.
(You too can soak the cashews in hot water for Quarter-hour, then drain and use. Often mixing and waiting works out very well even in the event that they’re not soaked.)
Transfer this mixture to a saucepan over medium heat. After a minute or so, start whisking a bit in order that the underside doesn’t scorch.
After one other jiffy, the custard will start boiling slowly. Because it boils, it is going to thicken unevenly and look lumpy. As you retain whisking, it is going to develop into smooth. Let the custard boil consistently for a minute and thicken after which take off the warmth.
Let the custard cool completely before assembly. put it within the fridge for about half an hour.
Just before you’re able 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 very well to combine in. Then take off heat.
Add the chocolate.
Whisk until the chocolate is well-melted.
Remove the cake from the fridge. Using a very sharp knife, slice it into 2 crosswise to get 2 cake layers .
Remove the custard from the fridge as well. Add a thick layer of custard on one in all the slices, even it out with a spatula. Then put the opposite slice on top.
Keep the custard layer at 3-4 mm thick , if it’s too thick it is going to ooze out an excessive amount of whenever you slice the cake. Reserve any remaining custard to serve individually.
Pour the chocolate ganache all around the cake and spread it out with a spatula. Also spread it on the edges.
If the chocolate is just too thin, freeze it for 10-Quarter-hour in order that the consistency thickens somewhat bit and is simpler to spread. Or refrigerate it for half an hour in order that that is more like a frosting after which spread it.
Once it’s spread evenly, let the cake chill within the fridge for half an hour in order that the chocolate sets. Slice it and serve it with an additional helping of the custard.
Storage
Store refrigerated in a closed container for upto 4 days. Let the cake slices warm up on the counter for 15 mins before serving.
