Vegan Boston Creme Pie
 
Prep time
Bake time
Total time
 
For those avoiding soy you can replace the milk in both recipes with almond milk or oat milk
Serves: serves 12-15people
Ingredients
  • For the Cake:
  • Cake Flour 2½ cups (300g)
  • Baking Powder 4 teaspoons
  • Salt ½ teaspoon
  • Vegan Butter 12 Tablespoons (170g)
  • Granulated Sugar 1½ cups (300g)
  • Soy Milk 1½ cups (355ml)
  • White Vinegar 1 Tablespoon (15ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Flax Meal 4 Tablespoons (32g)
  • Hot Water 10 Tablespoons (150ml)
  • For the Custard:
  • Soy Milk 2¼ cup (533ml)
  • Granulated Sugar ¾ cup (150g)
  • Cornstarch 6 Tablespoons (50g)
  • Turmeric ¼ teaspoon
  • Vegan Butter 1½ Tablespoons (21g)
  • Vanilla Extract 1 teaspoon (5ml)
  • For the Chocolate Glaze:
  • Semi Sweet Vegan Chocolate *I use Baker's Brand it's cheap and good! 4 ounces (113g)
  • Soy Milk ¼ cup + 1 Tbs
Instructions
  1. First prepare the cake batter
  2. Combine the flax meal with the hot water and let stand to thicken
  3. Add the vinegar to the soy milk to sour then add the vanilla extract
  4. Sift the flour with the baking powder and salt
  5. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
  6. Add the flax paste to the creaming mixture while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, whip on high for 30 seconds
  7. Add about ⅓ of the flour to the creamed mixture while mixing on low speed just until combined, then add half of the remaining soured milk
  8. Add another ⅓ of the flour and then the remaining sour milk
  9. Add the last amount of flour and mix just to combine evenly.
  10. Divide the batter between your 2 greased and parchment lined 8" cake pans and bake immediately in a preheated 350°F oven for approximately 35-40 minutes or until they are springy to the touch when you gently press the centers.
  11. While cakes cool prepare the custard combine all the ingredients except for the vanilla extract and the vegan butter in a medium sauce pot over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .
  12. Once it starts to bubble let it boil on low heat for about 20 seconds.
  13. Remove from the heat and add the vegan butter and vanilla extract and stir until melted and smooth.
  14. Prepare the cake layers with an acetate strip as shown in the video and then pour the custard over the bottom layer then place the top layer of cake and let cool in the refrigerator while you prepare the ganache glaze
  15. Combine the chocolate and milk together in a small sauce pot and stir constantly over low heat until melted and smooth
  16. Pour over the top of the cake
Notes
Boston creme pie must be kept refrigerated but can stay out at room temperature for up to 2 hours.

Store in the refrigerator for up to 1 week wrapped to keep it from drying
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-boston-creme-pie/