It’s the cake that secretly wants to be a pie
It’s no big secret that the Boston Creme Pie is actually a cake.
But the Parker House Hotel claims fame to this cake as the first restaurant to actually sell it.
The story I have (and like the best) is that originally this cake was baked in pie tins.
Apparently that was all they had in the Pennsylvania Dutch country back in the 1800’s and over a hundred years later this cake is still going strong!
If you gravitate back to the classics you’ll never be disappointed!
You really can never go wrong with the classics and once they get veganized it’s a whole new (old) world that gets opened up!
Check out how easy it is to make this rustic, yet stunning and surely delicious cake.
Notes for Success:
As you will see I am using an 8″ cake ring mold to build this cake.
If you don’t have one or don’t want to buy one that’s no problem, you can use a springform pan with the bottom removed
For the clean look and ease of un-molding this cake is the acetate cake strips to line the inside of the mold
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!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
If you cannot get cake flour, it’s no problem, just use all purpose flour but take out 2 Tablespoons from the recipe below.
For more classic cakes like this one click the links below!
For the Cake:
- Cake Flour 2½ cups (300g) *see notes above
- Baking Powder 4 teaspoons
- Salt ½ teaspoon
- Vegan Butter 12 Tablespoons (170g)
- Granulated Sugar 1½ cups (300g)
- Plant 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:
- Plant Milk 2¼ cup (533ml)
- Granulated Sugar ¾ cup (150g)
- Cornstarch 6 Tablespoons (48g)
- Turmeric ¼ teaspoon *optional
- Vegan Butter 1½ Tablespoons (21g)
- Vanilla Extract 1 teaspoon (5ml)
For the Chocolate Glaze:
- Semi Sweet Vegan Chocolate 4 ounces (113g)
- Plant Milk 5 Tablespoons (75ml)
- First prepare the cake batter
- Combine the flax meal with the hot water and let stand to thicken
- Add the vinegar to the milk to sour then add the vanilla extract *soy milk is the only plant milk that will thicken from vinegar
- Sift the flour with the baking powder and salt
- Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
- 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
- Add about 1/3 of the flour to the creamed mixture while mixing on low speed just until combined, then add half of the remaining soured milk
- Add another 1/3 of the flour and then the remaining sour milk
- Add the last amount of flour and mix just to combine evenly.
- 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.
- 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 .
- Once it starts to bubble let it boil on low heat for about 20 seconds.
- Remove from the heat and add the vegan butter and vanilla extract and stir until melted and smooth.
- 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
- Combine the chocolate and plant milk together in a small sauce pot and stir constantly over low heat until melted and smooth
- Pour over the top of the cake
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