Easy vegan Boston cream pie from scratch that’s filled with a vegan custard filling and topped with a simple chocolate ganache! This homemade Boston cream pie truly does taste just like the classic with a fluffy vanilla sponge, creamy custard filling, and chocolate ganache that’s all secretly dairy free, eggless, and vegan!

Amazing Vegan Boston Cream Pie

Why you’ll love this vegan Boston cream pie:

If you’ve ever had a traditional Boston cream pie, then you know it’s the most decadent yet light and delicious cake around. With a super velvety and soft sponge cake, deliciously creamy custard, and chocolate ganache, this cream pie (though it’s more of a cake ha!) truly does stand the test of time.

As a resident of Boston for 3 days (yes, it was only 3 days, and no, it was not a vacation ha!), I have to say, this cream pie is one of my faves.

I guess I’m not exactly your standard Bostonian (alright, I don’t even get the privilege of calling myself that because who the heck is a resident of a city for only 3 days?!), but I do know what Boston cream pie tastes like because I had a slice at the very creator’s restaurant!

Yep, I had pie at the Omni Parker House. And it was amazing!!!

vegan Boston cream pie

This vegan version of the iconic Boston dessert is truly just as amazing: we have the beautiful vanilla sponge cake cake, a creamy sweet custard filling, and of course, the classic chocolate ganache topping…except made with all healthy ingredients!

Yet you’d never know 😉 Even non-healthy eaters would be extremely pleased with how delicious this cake is!

So how in the heck do you make a vegan Boston cream pie taste so dang good? And is it truly that easy to put together?

Let’s answer those questions 😉

Ingredients and substitutions:

We’re taking many of the same ingredients that I used for my vegan vanilla cake (flour, leavening ingredients, dairy free milk and apple cider vinegar, applesauce, and vanilla) to make the vegan yellow cake, but adding a few twists:

  • Flour: You can use all-purpose or gluten-free 1:1 baking flour
  • Vegan butter: I recommend Miyoko’s for the best tasting vegan butter.
  • Dairy-free milk: Forager Project oat milk is my absolute favorite for no coconut taste!
  • Vanilla extract: I also use a hint of vanilla powder in the custard and the cake.
  • Sugar: You can use granulated or coconut sugar.
  • Dairy-free yogurt: Again, I used Forager Project- they’re my favorite! This is truly a game changer for the best vegan sponge cake.
  • Arrowroot starch: This replaces cornstarch, but you can use cornstarch for the custard instead.
  • Maple syrup: I used maple syrup in the custard for a richer taste.
Boston cream pie ingredients

How to make a Boston cream pie from scratch (overview)

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

We’ll be making this cake in three steps! I prefer to make the filling first and then the cake, but it doesn’t matter, as both the cake and the filling need time to cool and set before we build the vegan Boston cream pie 🙂

The vanilla sponge cake

To make the vanilla sponge cake for your Boston cream pie:

  1. Whisk together the dry ingredients.

    This is your flour, baking powder, baking soda, and sea salt if you’re not using salted vegan butter. Then set aside.

  2. Cream together the vegan butter and sugar.

    This will take about 3 minutes, the butter should look lighter in color and appear to be fluffy. Then add in the dairy free yogurt and vanilla, mixing again until combined.

  3. Add in the dry ingredients and vegan buttermilk.

    Add the dry mixture in increments, along with the vegan buttermilk, mixing until just combined.

  4. Bake the sponge cake.

    Pour the batter into your prepared cake pans, and bake!

how to make a vegan Boston cream pie
how to make a vegan Boston cream pie

How to make a vegan cream filling

Making a dairy free custard filling is actually easier than it seems, and hard to mess up! You’ll need about 1-2 hours of chill time for the cream to set though, so just make sure you’re taking that into account before you start making the cake!

The vanilla custard is based off of my vegan Boston cream doughnuts, and it’s absolutely perfect. You can use oat milk and sweetened condensed oat milk for a less coconut taste (which then makes this vegan Boston cream pie truly taste unbelievable!).

Vegan custard does take longer to chill, though, so if you’re planning on making this Boston cream pie for a party, start the day before with the cakes and custard. Then assemble the following day.

How to make a vegan chocolate ganache

This vegan chocolate ganache takes all of 5 minutes, so this part can be made right before you’re ready to serve! I recommend not pouring the ganache on when it’s super hot, as then it just drips right off the cake. You want it to be room temperature.

Stir the chocolate and vegan butter together until it’s nice and smooth. It may be a little runny, so you can place the ganache either on the counter or in the fridge to set for 10 minutes. This will help it to set quicker on the cake while also being spreadable and smooth.

slice of boston cream pie

Assembling your vegan Boston cream pie:

Now, the best part of making this dairy free Boston cream pie is the assembly, which is quite easy, but always makes the “pie” look so sophisticated!

Start by placing the base layer of cake onto a cake stand or plate, and then gently spread the vegan cream filling on top of the bottom layer.

Add the second layer on top of the dairy free cream filling, and then break out your vegan chocolate ganache!

Spread the ganache starting in the middle and start working your way outwards. When you get to the edges, simply push the ganache gently over the edges of your Boston cream pie, just so that you get a nice and simple drip. Your ganache should be thick but still movable, so it won’t want to keep dripping over your cake (although, that will still look pretty!).

Then place your Boston cream cake back into the fridge for a few minutes to set. Once it’s set, slice into the middle and pull out that first piece.

Beautiful!

vegan Boston cream pie

You’re just going to absolutely love this easy vegan Boston cream pie! It’ll truly wow your guests.

Let me know in the comments below how this cake went for you, and as always, I’d love to see your recreations on Instagram and Pinterest!

More vegan cake recipes you’ll love:

The BEST Vegan Vanilla Cake

Vegan Black Forest Cake

The BEST Cannoli “Cheesecake”

Vegan Baked Chocolate Cheesecake

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Amazing Vegan Boston Cream Pie

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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Amazing Vegan Boston Cream Pie

Vegan Boston Cream Pie

  • Author: thebananadiaries
  • Prep Time: 25
  • Cook Time: 80
  • Total Time: 1 hour 45 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: baking

Description

Easy vegan Boston cream pie from scratch that’s filled with a vegan custard filling and topped with a simple chocolate ganache! This homemade Boston cream pie truly does taste just like the classic with a fluffy vanilla sponge, creamy custard filling, and chocolate ganache that’s all secretly dairy free, eggless, and vegan!


Ingredients

Units Scale

Vegan Vanilla Sponge Cakes:

  • 300 ml unsweetened dairy free milk, room temperature
  • 2 tsp apple cider vinegar (to be mixed with dairy free milk milk)
  • 460 grams all-purpose flour or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 230 grams granulated sugar
  • 170 grams salted vegan butter (I recommend Flora Plant butter), room temperature
  • 190 grams unsweetened dairy-free yogurt or vegan sour cream room temperature
  • 2 tbsp vanilla extract (yes, 2 tablespoons!!)
  • Optional (but recommended): 1/4 tsp vanilla powder
  • 1 batch vegan chocolate ganache (for the final stages of the cake)

Vegan Custard Filling:

  • 200 ml (1 can) coconut cream or creamy oat milk
  • 120 ml dairy free unsweetened milk (such as oat, coconut, or almond)
  • 85 grams maple syrup
  • 4 tbsp arrowroot starch or tapioca starch
  • 1 tbsp vanilla extract
  • 40 grams vegan butter, preferably room temperature

Instructions

  1. Please read through all instructions before beginning. I recommend making the custard filling first, and then the cakes. The custard filling will need about 2 hours to set in the fridge, longer if your fridge isn’t cool. If you’re making this Boston cream pie over the span of 2 days, then it doesn’t matter which order you make the cake or custard. 
  2. Prep: Mix the dairy free milk and apple cider vinegar together and set aside. This will be referred to as the vegan buttermilk going forward. Preheat oven to 350F. Grease two 8″ cake pans with oil and line with parchment paper.
  3. Make the custard: In a medium saucepan and without heat, whisk together the coconut cream, dairy free unsweetened milk, maple syrup, arrowroot/tapioca starch, and vanilla extract. Whisk until there are no more clumps of starch. Heat the mixture on the stovetop using medium heat until it just begins to simmer. Add the vegan butter on top of the custard, and whisk together to melt. It’s easiest to use room temperature vegan butter, as it will melt faster, but you can use cold. Once the vegan butter has been melted, the mixture will be very thick. Remove from heat, and allow it to set at room temperature for 10 minutes. Then transfer to the fridge to chill for 1-2 hours. 
  4. Make the cakes: In a large bowl, whisk together flour, baking powder, baking soda, and sea salt, then set aside. In a stand mixer with paddle attachment or a large bowl with a hand mixer, cream together the vegan butter and sugar until light and fluffy, about 2-3 minutes. Then add in the dairy free yogurt and vanilla, and mix until just combined. Add the dry ingredients and vegan buttermilk into the wet in two intervals, mixing on medium-low speed until the flour is just incorporated into the wet mixture.
  5. Bake the cakes: Pour the cake batter into each pan evenly and place into the oven to bake for 27-30 minutes, or until toothpick comes out clean. Allow the cakes to cool in their pans for 10 minutes, then transfer to a cooling rack to cool completely.
  6. When ready to assemble the Boston cream pie: Make the ganache about 30 minutes prior to assembling. Follow the instructions for the vegan chocolate ganache, then let it cool at room temperature before assembling.
  7. Assemble the Boston cream pie: Place one cake onto your cake plate or stand. Then spoon the custard filling on top of the cake, making sure that the custard is about 1″ from the edge of the cake. This will allow the custard to expand when the second cake is placed on top. Place the second cake layer on top and place the cake into the fridge to chill. If any custard starts to spill over, you can use a knife to spread it around the edges. Chill the cake for 30 minutes. Then remove and top with the vegan ganache. You can place the cake back into the fridge to set the ganache if needed.
  8. Slice and serve! Store any leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months. 

Keywords: boston cream pie, vegan, gluten free, refined sugar free, coconut cream, vegan chocolate ganache