Gluten-Free Vegan Boston Cream Pie - Rhian's Recipes (2024)

4.45 from 34 votes

Course: Dessert

Cuisine: American

Keyword: gluten-free boston cream pie, vegan boston cream pie, vegan gluten-free cake

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Author: Rhian Williams

For the cake:

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
• ▢ 8 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch of salt
• ▢ 150 g (1 ¼ cup) ground almonds* (almond meal)
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking power (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)

For the custard:

• ▢ 300 ml (1 ¼ cup) unsweetened cashew milk (or sub any other milk)
• ▢ 2 tablespoons maple syrup to taste (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoons custard powder (ensure vegan/gluten-free if necessary - the amount you need may vary depending on the brand)

For the chocolate ganache*:

• ▢ 40 g (1.5oz) dark chocolate* (ensure vegan if necessary)
• ▢ 6 tablespoons unsweetened almond milk (or any other plant-based milk)

For the cake:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

• Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds

• Sift in the flour, baking powder and bicarbonate of soda

• Mix well, adding a tiny splash more milk if it’s looking too dry

  See Also

  Easy Homemade Flatbread Recipe - Freshly Baked Bread at Home!

• Transfer mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm springform baking tins)

• Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean

• Once done, turn the cakes out onto wire racks and leave to cool completely before applying the custard

For the custard:

• Heat up the milk in a saucepan with the maple syrup and vanilla

• Dissolve the custard powder in a separate bowl in a little extra milk

• Once the milk in the saucepan is steaming, add a little of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the saucepan

• Mix well and keep stirring on a low heat for a few minutes until thickened. If it's looking too thick, add a little extra milk, and if it's looking too thin then add some more custard powder as required - in general, it's better for the custard to be too thick than too thin

• Leave the custard to cool for around 30 minutes before applying to the cake - it doesn’t have to be completely cooled but it should have firmed up a little

For the chocolate ganache:

• Melt the chocolate either over a bain-marie or in the microwave, add the milk and mix well

To assemble:

• Place one half of the sponge on a cake stand or plate, and spread the custard evenly on top of it

• Place the other half of the sponge on top of the custard

• Pour the chocolate ganache over the top of the cake and spread evenly

• I’d recommend keeping the cake in the fridge for a few hours until the chocolate ganache has set before cutting to avoid making too much of a mess

• Tastes best when fresh, but keeps covered in the fridge for up to a few days

*You can alternatively usealmond flour

**If you'd like to keep the cake completely refined sugar free, you could buy a refined sugar free dark chocolate, or use my coconut oil-based chocolate sauce recipe here.

Nutrition Facts

Gluten-Free Vegan Boston Cream Pie

Amount Per Serving

Calories 343

* Percent Daily Values are based on a 2000 calorie diet.