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
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)
- 1 batch vegan vanilla custard
Instructions
- 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.
- 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.
- Make the custard: Follow the instructions for the vanilla custard, using the aquafaba method in the notes section to make a thicker custard.
- 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.
- 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.
- 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.
- 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.
- 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.