Vegan Boston Cream Pie Cake


This Vegan Boston Cream Pie Cake makes for a wonderful celebration cake! Vegan sponge cake full of vegan vanilla custard and topped with chocolate ganache. Gluten-free possibility and nut-free possibility included.

a slice of vegan boston cream cake with a cake in the background

Meet your new favourite celebration cake – Vegan Boston Cream Pie Cake! This one has turn into a household favourite in report time and after getting tried it as soon as you’ll perceive why. It’s moist but gentle with a wealthy, clean vegan vanilla custard filling and a decadent chocolate ganache on prime. Not too candy and ideal for dessert, breakfast with berries or snack!

I imply, chocolate and vanilla is simply such a traditional mixture and fairly exhausting to beat. The vanilla custard is made by simmering selfmade cashew cream with some thickening brokers in addition to vanilla and a contact of turmeric for that signature yellow shade that we anticipate from Boston Cream Pie.

a slice of vegan boston cream pie topped with homemade vegan vanilla custard

Don’t fear if you find yourself with some leftovers! This cake stays moist for days! Serve with a giant dollop vegan custard on prime for the final word deal with.

a slice of vegan boston cream pie cake with the leftover cake on a cakestand in the background

Extra vegan celebration truffles:

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 full of vegan vanilla custard and topped with chocolate ganache. Gluten-free possibility and nutfree possibility included.

Prep Time10 minutes

Cook dinner Time40 minutes

Chill time30 minutes

Whole Time1 hr 20 minutes

Course: cake, Dessert

Delicacies: American

Key phrase: boston cream pie vegan, vegan celebration cake

Servings: 12

Energy: 257kcal

Writer: Vegan Richa

Components

Moist components:

  • 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 extra for sweeter
  • 3 tablespoons oil
  • 1 teaspoon vanilla extract
  • 4 drops of almond extract

Dry Components:

  • 1 1/2 cup (185 g) all objective 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) uncooked 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 extra for sweeter

For the chocolate topping:

Directions

  • Make the cake: In a bowl, mix all of the moist components for the cake. Combine rather well till the sugar is properly dissolved.

  • Then add the flour, flax meal, cornstarch, baking powder, and salt on prime of the moist components.

  • Use a whisk or spatula to combine within the dry components above the moist components so the baking powder, salt blended into the flour, then slowly combine it into the moist components.

  • You can too combine the dry components in a separate bowl after which add within the moist components. Add half first and blend in evenly then add in the remainder of the half and blend in to make a batter. If the batter is simply too thick, add in 1-2 teaspoons extra non-dairy milk and blend in.

  • Line an 8 inch or a 9 inch spherical cake pan with parchment and grease the edges then pour the batter into the cake pan.

  • Even it out on prime then bake at 350 levels Fahrenheit (180 levels Celsius) for 25 minutes. Verify on the 25 minute mark. If the cake is just not finished but, bake for an additional 5 minutes.

  • Take away the cake from the oven and let it sit for 10 minutes to chill after which take away from the pan. To chill the cake fully, cowl 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 combination sit for five minutes. Then mix once more. Repeat for an additional 2 occasions till the cashews are properly blended in.

  • (You can too soak the cashews in scorching water for Quarter-hour and Drain after which use. Often mixing and ready works out rather well even when they are not soaked.)

  • Switch this combination to a saucepan over medium warmth. After a minute or so, begin whisking a bit in order that the underside would not scorch.

  • After one other couple of minutes, the custard will begin boiling. Because it boils, it is going to thicken inconsistently and look lumpy. As you retain whisking, it is going to turn into clean. Let the custard boil persistently for a minute and thicken after which take off warmth.

  • Let the custard cool. Put it within the fridge for about half an hour.

  • Simply earlier than you’re able to assemble, make your chocolate frosting: Add the coconut cream and maple syrup to a small skillet over medium warmth.

  • As soon as the coconut cream and maple combination begins boiling, whisk rather well to combine in. Then take off warmth and Add the chocolate. whisk till the chocolate is well-melted.

  • Take away the cake from the fridge. Utilizing a very sharp knife, slice it into 2 layers.

  • Take away the custard from the fridge as properly. Add a thick layer of custard on one of many slices, even it out with a spatula. Then put the opposite slice on prime.

  • Maintain 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.

  • If the chocolate is simply too skinny, freeze it for Quarter-hour in order that the consistency thickens just a little bit and is less complicated to unfold. Or refrigerate it for half an hour in order that that is extra like a frosting after which unfold it.

  • Pour the chocolate ganache everywhere in the cake and unfold it out with a spatula. Additionally unfold it on the edges.

  • As soon as it’s unfold evenly, let the cake chill within the fridge for half an hour in order that the chocolate units. Slice it and serve it with an additional serving to of the custard. Retailer the cake refrigerated for upto 4 days .

Notes

 Gluten-free: use 1 cup almond flour, 1/2 cup oat flour, and 1/3 cup potato starch. Combine rather well. Add 1 1/2 cups of this flour to the moist combine together with the flax seed meal, baking powder, and salt. omit the cornstarch. combine in. If the batter is simply too liquidy, add in the remainder of the flour, a  tablespoon at a time. For the moist components, use 3/4 cup of non-dairy milk and 1/4 cup of membership soda as a substitute of the 1 cup and a pair of tablespoons of non-dairy milk.
To make the custard Nutfree, you should utilize extra cornstarch. I don’t notably like that texture and that custard additionally received’t maintain up a lot for a thick sufficient layer. However you’ll be able to serve with further custard on the aspect

Vitamin

Vitamin Info

Boston Cream Pie Cake

Quantity Per Serving

Energy 257
Energy from Fats 108

% Every day Worth*

Fats 12g18%

Saturated Fats 4g25%

Polyunsaturated Fats 2g

Sodium 62mg3%

Potassium 145mg4%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 19g21%

Protein 4g8%

Vitamin A 78IU2%

Vitamin C 1mg1%

Calcium 82mg8%

Iron 2mg11%

* % Every day Values are based mostly on a 2000 calorie food regimen.

ingredients for making vegan sponge cake on a marble countertop

ingredients for making vegan vanilla custard on a marble countertop

Components:

  • as dry components we use a mix of all objective flour, cornstarch and flaxseed meal
  • non-dairy milk and impartial tasting oil is added for moisture
  • apple sauce is added for moisture
  • white or apple cider vinegar reacts with the baking powder for the right rise
  • for sweetening each cake layers and custard we use common cane sugar
  • vanilla extract and almond extract add that signature taste to the sponge
  • For the custard, we mix uncooked 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 good yellow shade
  • flour, cornstarch or tapioca starch or arrowroot starch helps thicken the custard whereas cooking
  • for the chocolate ganache topping we soften vegan semi candy chocolate chips with coconut cream and maple syrup

Ideas:

  • For making this cake gluten-free, use 1 cup almond flour, 1/2 cup oat flour, and 1/3 cup potato starch. Combine rather well. Add 1 1/2 cups of this flour to the moist combine together with the flax seed meal, baking powder, and salt. omit the cornstarch. combine in. If the batter is simply too liquidy, add in the remainder of the flour, a  tablespoon at a time. For the moist components, use 3/4 cup of non-dairy milk and 1/4 cup of membership soda as a substitute of the 1 cup+ 2 tablespoons of non-dairy milk.
  • To make the custard Nutfree, you should utilize extra cornstarch. I don’t notably like that texture and that custard additionally received’t maintain up a lot for a thick sufficient layer. However you’ll be able to serve it as further custard on the aspect

Learn how to make Vegan Boston Cream Pie Cake

liquid ingredients for vegan boston cream pie cake in a glass bowl

Make the cake: In a bowl, mix all of the moist components for the cake. Combine rather well till the sugar is properly dissolved.

sugar being added to glass bowl with liquid vegan boston cream pie cake ingredients

mixed liquid ingredients for vegan boston cream pie cake in a glass bowl

Then add the flour, flax meal, cornstarch, baking powder, and salt on prime of the moist components.

liquid and dry ingredients in a glass bowl

mixed cake batter ingredients in a glass bowl

Begin mixing the highest dry components first so the baking powder salt and many others combine into the flour , earlier than mixing in into the moist. Use a whisk or spatula to combine within the dry components above the moist components after which slowly combine them into the moist components.

You can too combine the dry components in a separate bowl after which add within the moist components. Add half first and blend in evenly then add in the remainder of the half and blend in to make a batter. If the batter is simply too thick, add in 1-2 teaspoons extra non-dairy milk and blend in.

vegan cake batter in a springform pan

Line an 8 inch or a 9 inch spherical cake pan with parchment and grease the edges then pour the batter into the cake pan.

Even it out on prime then bake at 350 levels Fahrenheit (180 levels Celsius) for 25 minutes. Verify on the 25 minute mark. If the cake is just not finished but, bake for an additional 5 minutes.

freshly baked sponge cake in a springform pan

Take away the cake from the oven and let it sit for 10 minutes to chill after which take away from the pan. To chill the cake fully, cowl it with a kitchen towel and put it within the fridge.

cashews in water in a blender

Make the custard: Mix the cashews, water, vanilla, almond extracts, turmeric, sugar, and cornstarch, and flour. Mix for 1 minute then let this combination sit for five minutes.

Then mix once more. Repeat for an additional 2 occasions till the cashews are properly blended in.

cashews turmeric and water in a blender

(You can too soak the cashews in scorching water for Quarter-hour, then drain and use. Often mixing and ready works out rather well even when they’re not soaked.)

cornstarch being added to vegan custard ingredients in a blender

Switch this combination to a saucepan over medium warmth. After a minute or so, begin whisking a bit in order that the underside doesn’t scorch.

vegan custard ingredients in a saucepan

After one other couple of minutes, the custard will begin boiling slowly. Because it boils, it is going to thicken  inconsistently and look lumpy. As you retain whisking, it is going to turn into clean. Let the custard boil persistently for a minute and thicken after which take off the warmth.

vegan vanilla custard in a saucepan

Let the custard cool fully earlier than meeting. put it within the fridge for about half an hour.

Simply earlier than you’re able to assemble, make your chocolate frosting: Add the coconut cream and maple syrup to a small skillet over medium warmth.

coconut cream in a sauteeing pan

maple syrup and coconut cream in a sauteeing pan

As soon as the coconut cream and maple combination begins boiling, whisk rather well to combine in. Then take off warmth.

maple syrup and melted coconut cream simmering in a pan

Add the chocolate.

chocolate chips melting with coconut cream in a sauteeing pan

Whisk till the chocolate is well-melted.

vegan chocolate glaze in a pan

Take away the cake from the fridge. Utilizing a very sharp knife, slice it into 2 crosswise to get 2 cake layers .

sliced open sponge cake on a cake stand

Take away the custard from the fridge as properly. Add a thick layer of custard on one of many slices, even it out with a spatula. Then put the opposite slice on prime.

vegan custard being spread on a cake layer

vegan boston cream pie cake being assembled

Maintain 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.

vegan boston cream pie cake assembled

Pour the chocolate ganache everywhere in the cake and unfold it out with a spatula. Additionally unfold it on the edges.

If the chocolate is simply too skinny, freeze it for 10-Quarter-hour in order that the consistency thickens just a little bit and is less complicated to unfold. Or refrigerate it for half an hour in order that that is extra like a frosting after which unfold it.

As soon as it’s unfold evenly, let the cake chill within the fridge for half an hour in order that the chocolate units. Slice it and serve it with an additional serving to of the custard.

top layer of vegan boston cream pie cake being topped with chocolate ganache

a slice of vegan boston cream pie cake on a wooden board

Storage
Retailer refrigerated in a closed container for upto 4 days. Let the cake slices heat up on the counter for 15 minutes earlier than serving.

side view of a slice of boston cream pie cake on a wooden board

 

 

 



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