Vegan Boston Cream Pie
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Vegan Boston Cream Pie – Fluffy vanilla cake layers, a thick custard filling and chocolate ganache to top it off!
Don’t let the name fool you, Boston Cream Pie is actually a cake and not pie at all! I’ve learned that the name originated back in the 1800’s when pie plates were the most common bakeware, and were often used to bake cakes.
The cake is made with 3 important parts:
While it may seem a little intimidating, it’s not that difficult to put together. Vegan Boston Cream Pie is a fabulous dessert that is sure to impress!
If you love the vanilla-custard-chocolate combination, make sure you check out my Vegan Boston Cream Donuts recipe as well!
How to make Vegan Boston Cream Pie
First, make your vegan vanilla cake layers.
While the cakes are baking, prepare the vegan custard, then chill it in the refrigerator. Once the cakes are done, let them cool completely. You can speed up the process by placing them in the refrigerator.
Take the chilled custard out of the refrigerator and use a mixer (or immersion blender) to make it smooth again, as it can get clumpy in the refrigerator.
Spread the thick custard onto the first cake layer, then place the other cake on top. Top with chocolate ganache.
Frequently asked questions
- Does Boston Cream Pie need to be store in the refrigerator? Yes, store it in the refrigerator. The custard needs to stay cool, and will go bad if left out.
- Can I freeze the cake? Yes, you can freeze some or all of this cake. Wrap it very well to prevent freezer burn. Wait to freeze until the ganache has hardened.
- Can I make it gluten free? Substitute a quality gluten free flour mix in the cake layers to make it gluten free.
More vegan cakes to love
- The Best Vegan Chocolate Cake
- Vegan Lemon Cake
- Vegan Red Velvet Cake
- Vegan Funfetti Cake
- Vegan Carrot Cake
- 1 Bowl Vegan Coconut Cake
Vegan Boston Cream Pie
- 1 cup vegan chocolate chips
- 1/2 cup vegan creamer*
- 2 tablespoons corn syrup, optional
- Prepare vegan vanilla cake according to instructions. Let the cakes cool completely before filling with custard layer.
- Prepare the vegan custard and let it chill in the refrigerator while the cakes cool, about an hour.
- Once the cakes have cooled, remove the custard from the refrigerator and use a hand mixer, or stand mixer with whisk attachment and mix to make it smooth again. It can get a little clumpy while chilling.
- Place one of the cake layers on a serving plate, then spread most of the thickened custard over the cake, saving 1/2 cup or a little more. Place the other cake layer on top and gently push down, just a little so it sticks.
- To get the thick custard look from the outside of the cake, fill in any empty spots with more custard, using a butter knife. You could skip this part, it just makes the cake prettier for presentation. Spread it on smoothly, until it looks even all the way around.
Make the ganache
- Place the chocolate chips and corn syrup in a medium bowl.
- In a small pot, heat the vegan creamer until just simmering, then immediately pour it over the chocolate chips and corn syrup. Let sit for 2 minutes, then whisk or stir until smooth. You could also warm the creamer in the microwave for about 1 minute.
- Let the ganache sit for 20 minutes until it thickens somewhat. You want it thick enough that it will just drip down the sides without being too runny.
- Stir the ganache once more before pouring over the cake, spreading it gently to the edges. Let it drip down the sides. Slice and serve.
- You can use full fat coconut milk or cream, or even another non-dairy milk in place of vegan creamer, if desired. I used Silk Soy Creamer.
- Corn syrup is optional for the ganache, but it makes it very shiny and pretty, so don’t skip unless you have to.
Refrigerate the cake until serving. It will last for about 2 days. You can freeze leftovers if it won’t get eaten before then. Make sure to cover it well so it doesn’t dry out.
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