Indulge in a delightful twist on the classic Boston cream pie, turning it into a vegan masterpiece. This recipe features a fluffy vanilla cake, rich chocolate ganache made with coconut cream, and a creamy vanilla custard filling. Perfect for any occasion, this dessert will impress both vegans and non-vegans alike!

Ingredients

For the Vanilla Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup almond milk (or any plant-based milk)
  • ⅓ cup coconut oil, melted
  • ½ cup organic cane sugar
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

For the Vanilla Custard Filling:

  • 1 cup full-fat coconut milk
  • ¼ cup cornstarch
  • ¼ cup organic cane sugar
  • 2 tsp vanilla extract
  • 1/8 tsp turmeric powder (for color)

For the Chocolate Ganache:

  • 1 cup dairy-free dark chocolate chips
  • ½ cup full-fat coconut cream

For Garnish:

  • Fresh berries (optional)
  • Shredded coconut (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Start with the vanilla cake. In a large mixing bowl, combine the almond milk, melted coconut oil, sugar, vanilla extract, and apple cider vinegar. Whisk until well combined.

Sift in the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the vanilla custard filling. In a medium saucepan over medium heat, whisk together the coconut milk, cornstarch, sugar, vanilla extract, and turmeric. Continue to whisk until the mixture thickens and bubbles, about 5-7 minutes. Once thickened, remove from heat and let it cool to room temperature.

Next, make the chocolate ganache. In a small saucepan over low heat, combine the dairy-free chocolate chips and coconut cream. Stir until the chocolate is fully melted and the mixture is smooth. Remove from heat and let it cool slightly.

Once the cakes have cooled completely, place one layer on a serving plate. Spread the vanilla custard filling evenly over the top. Place the second cake layer on top of the custard.

Pour the chocolate ganache over the top of the second cake layer, allowing it to drizzle down the sides. Optionally, garnish with fresh berries and shredded coconut for an extra touch of elegance.

Chill the cake in the refrigerator for at least 1 hour before slicing and serving, allowing the flavors to meld together.

Enjoy your delightful vegan Boston cream pie, a perfect blend of textures and flavors that will leave everyone asking for seconds!