There was a time when I believed that indulgence and health were mutually exclusive. My journey toward a balanced lifestyle began in a quaint little café, where I tasted a traditional Boston cream pie that left an everlasting impression. The creamy filling and rich chocolate glaze danced on my taste buds, but I knew I needed to create a version that aligned with my new health goals. Thus, the quest for a nutritious yet decadent dessert began, leading me to craft this wholesome Boston cream pie. Packed with whole ingredients and superfoods, this recipe is both a treat for the senses and a boost for your body.
Ingredients
For the cake:
– 1 cup whole wheat flour
– 1/2 cup almond flour
– 1/4 cup coconut sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp sea salt
– 3 large eggs
– 1/2 cup unsweetened applesauce
– 1/4 cup almond milk
– 1 tsp vanilla extract
For the pastry cream:
– 1 1/2 cups almond milk
– 1/4 cup coconut sugar
– 1/4 cup cornstarch
– 1/4 tsp sea salt
– 1 tsp vanilla extract
– 2 large egg yolks
– 1 tbsp coconut oil (for richness)
For the chocolate glaze:
– 1/2 cup dark chocolate chips (70% cacao or higher)
– 1/4 cup coconut cream
– 1 tbsp maple syrup (optional, for sweetness)
Instructions
Begin by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans with a little coconut oil or cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, almond flour, coconut sugar, baking powder, baking soda, and sea salt.
In a separate bowl, beat the eggs and then mix in the unsweetened applesauce, almond milk, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the pastry cream. In a medium saucepan, whisk together the almond milk, coconut sugar, cornstarch, sea salt, and vanilla extract over medium heat.
In a small bowl, whisk the egg yolks until they are pale and fluffy. Once the almond milk mixture begins to simmer, gradually add a small amount to the egg yolks, whisking constantly to temper them.
Pour the egg yolk mixture back into the saucepan, stirring continuously until the mixture thickens and bubbles. Remove from heat and stir in the coconut oil for extra creaminess. Allow the pastry cream to cool to room temperature.
Next, make the chocolate glaze by melting the dark chocolate chips with the coconut cream in a small saucepan over low heat. Stir until smooth and glossy. If desired, add maple syrup for extra sweetness.
Once the cakes and pastry cream have cooled, place one cake layer on a serving platter. Spread the cooled pastry cream evenly over the top of the first layer.
Carefully place the second cake layer on top, then pour the warm chocolate glaze over the entire cake, allowing it to drip down the sides for that classic look.
Let the cake sit for at least 15 minutes to allow the glaze to set before slicing. Serve with fresh berries or a sprinkle of crushed nuts for added texture and nutrition.
This wholesome Boston cream pie is a delightful embodiment of indulgence and health. Each bite is a reminder of that café experience, now transformed into a guilt-free dessert that nourishes the body and satisfies the soul. Enjoy!