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It’s a Pie! It’s a Cake! It’s a Chocolate Cream Pie Cake!

I know I say it every time I create something new, but but this is my NEW FAVORITE CAKE!

My latest obsession has been turning my cookie recipe into edible cookie cups!

Filled with the same chocolate custard as the cake
These little bites sized chocolate cream pies became addicting!

WATCH THE FULL VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE

Notes for Success:

If you are worried about whipped cream fails or you simply can’t get vegan whipped cream near you

CLICK HERE FOR ALL MY WHIPPED CREAM OPTIONS

CLICK HERE FOR THE FULL REVIEW OF ALL THE VEGAN WHIPPED CREAM OPTIONS

When making custard cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!

Vegan Chocolate Cream Pie Cake

Chocolate cake layers with chocolate custard & whipped cream! Chocolate buttercream & ganache icing with mini chocolate cream pie cups to top it all off!

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Prep Time 3

Cook Time 25

Total Time 3 25

Servings

Ingredients

For the Chocolate Custard:

2 cup Plant Milk (474ml)
½ cup Granulated Sugar (100g)
4 Tbs Cornstarch (32g)
2½ ounces Vegan Semi-Sweet Chocolate
1½ Tbs Vegan Butter (21g)
1 teaspoon Vanilla Extract (5ml)

Instructions

First make the Chocolate Cream Pie Cookie Cups if you are using those for this cake.
Next preheat the oven to 350°F & grease & parchment line your 4-7" cake pans
Prepare the chocolate cake recipe as per the instructions on that blog post & bake the layers into 4-7" pans *If you only have 8" pans you can divide the batter evenly between 2 or 3- 8" pans
While the cake is cooling, prepare the custard by combining plant milk, sugar & cornstarch in a medium sauce pot over medium to high heat. Bring to a boil stirring constantly to avoid scorching the bottom .
Once it starts to bubble remove from the heat & add the vegan butter & the chocolate, stir to melt evenly throughout then add the vanilla extract.
Pour into a heatproof bowl to cool while you prepare the chocolate ganache recipe
Prepare the chocolate buttercream recipe according to the instructions on that recipe post & reserve
To make chocolate whipped cream add about ¼ cup of COOLED ganache to the whipped cream at the last stage of whipping. This works for SILK brand, Country Crock & my homemade recipe
Build the cake as shown in the video tutorial

Video

Notes

Read more in the notes for success section above the recipe

When making custard cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure. So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.

Because of all the soft fillings going on inside this cake, I don't often ask you to buy special things but for a cake build like this one I find it crucial to use ACETATE CAKE STRIPS

Storage Chocolate Cream Pie Cake must be kept refrigerated and will stay fresh for up to 7 days in the refrigerator

Tried this recipe?Let us know how it was!