Vegan Boston Cream Pie

Indulge in a plant-based twist on a classic dessert with this irresistible Vegan Boston Cream Pie! This decadent recipe features soft, airy vanilla cake layers made with almond milk and coconut oil, sandwiching a luscious homemade custard crafted from coconut cream and a hint of turmeric for that signature golden hue. Topped with a rich, velvety ganache made from vegan dark chocolate and coconut milk, this show-stopping dessert is completely dairy-free yet full of flavor. Perfect for special occasions or a sweet treat to impress, this Vegan Boston Cream Pie is a crowd-pleaser that’s as beautiful as it is delicious. Serve chilled for an elegant, melt-in-your-mouth experience!

Nutriscore Rating: 39/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 8

Ingredients

• 240 grams All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 240 milliliters Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 150 grams Granulated sugar
• 80 milliliters Coconut oil, melted
• 2 teaspoons Vanilla extract
• 40 grams Cornstarch
• 0.25 teaspoons Turmeric powder (optional, for color)
• 240 milliliters Coconut cream
• 60 grams Powdered sugar
• 120 grams Vegan dark chocolate chips
• 120 milliliters Coconut milk

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Step 2

In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.

Step 3

In another bowl, mix almond milk with apple cider vinegar and let it sit for 5 minutes to curdle.

Step 4

Add granulated sugar, melted coconut oil, and 1 teaspoon of vanilla extract to the almond milk mixture. Stir until smooth.

Step 5

Gradually incorporate the dry ingredients into the wet mixture and mix until just combined.

Step 6

Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8

For the custard filling, whisk cornstarch, turmeric, coconut cream, and powdered sugar in a saucepan over medium heat.

Step 9

Cook while whisking constantly until the mixture thickens and bubbles. Remove from heat and add remaining 1 teaspoon vanilla extract.

Step 10

Cover the custard surface with plastic wrap (to prevent a skin from forming) and cool to room temperature.

Step 11

For the ganache, heat coconut milk in a small saucepan until it gently simmers.

Step 12

Place chocolate chips in a bowl. Pour the hot coconut milk over the chocolate and let it sit for a minute, then stir until smooth.

Step 13

To assemble, place one cake layer on a serving plate, spread the custard filling evenly over it, then top with the second cake layer.

Step 14

Pour the ganache over the top, allowing it to drip down the sides.

Step 15

Refrigerate the cake for at least 30 minutes before serving to set the ganache.

Nutrition Facts

Serving size	(1336.5g)

Amount per serving	% Daily Value*
Calories	4063.1

Total Fat 161.6g	0%
Saturated Fat 124.5g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 2972.0mg	0%
Total Carbohydrate 638.8g	0%
Dietary Fiber 15.7g	0%
Total Sugars 390.3g
Protein 37.3g	0%

Vitamin D 89.1IU	0%
Calcium 481.8mg	0%
Iron 20.7mg	0%
Potassium 730.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 3.6%

Carbs: 61.4%