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Boston Creme Pie

Boston Creme Pie

Be sure to read the Notes for Success section above the recipe!
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10

Ingredients
  

For the Cake Batter

  • 1½ cup Plant Milk
  • 1 Tbs Vinegar
  • ½ cup Vegan Butter
  • ½ cup Vegetable Oil
  • 2 teaspoon Vanilla Extract
  • 2 cups All Purpose Flour
  • 1 cup Cake Flour
  • 1½ cups Granulated Sugar
  • ½ teaspoon Salt
  • 2 teaspoons Baking Soda

For the Custard

  • 2¼ cups Plant Milk 533ml
  • ¾ cup Granulated Sugar 150g
  • 6 Tbs Cornstarch 48g
  • 2 teaspoons Vanilla Extract 10ml
  • 1½ Tbs Vegan Butter 21g
  • pinch turmeric *optional for color

For the Icing

Instructions
 

  • Preheat the oven to 350F then grease & parchment line 2-8" cake pans
  • Combine the vegetable oil with the melted vegan butter add the vanilla extract & set aside
  • Combine the plant milk with the vinegar & let stand for 5 minutes to thicken. (Soy milk is the only plant milk that will thicken, but you can use another milk if you prefer)
  • Sift all the dry ingredients together in a large mixing bowl, including the sugar. Pour in the wet ingredients (this will be the plant milk mixture & the butter/oil mixture) whisk smooth for about 30 strokes to develop the batter
  • Pour the batter into the prepared pans & bake immediately in the preheated 350°F oven for 15 minutes, then turn the open temperature down to 325°F to bake the rest of the way, approximately 10-15 minutes more When you gently press the centers they should be springy to the touch. Or do the toothpick test for moist crumbs.
  • Cool in the pans until you can safely touch without burning yourself then turn out onto a cooling rack to cool the rest of the way.
  • Meanwhile prepare the ganache icing recipe according to the instructions on that recipe post
  • Once the cakes are cooled set up a ring mold with an acetate cake strip *see video for how to do that or the picture above
  • Now prepare the custard: Combine all the ingredients except for the vanilla extract & the vegan butter in a medium sauce pot & cook over medium to high heat whisking constantly as you bring to a boil
  • Once it starts to bubble let it boil on low heat for about 10 seconds. Remove from the heat & add the vegan butter & vanilla extract ~ stir until melted & smooth.
  • Pour the custard directly over the one cake layer in the ring mold set up then place the other cake layer on top. Refrigerate until cold & set
  • Unmold the cake & pour the ganache over top allowing some of it to drip down over the sides

Video

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Boston Creme Pie must be kept refrigerated & will stay fresh for up to 1 week wrapped loosely to prevent drying. 
Tried this recipe?Let us know how it was!