Boston Cream Pie

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Boston Cream Pie

Yield: 8

Author: Ori Harrington

Prep time: 20 MinCook time: 1 HourInactive time: 30 MinTotal time: 1 H & 50 M

Ingredients

For the cake

• 3 1/2 cups all-purpose flour
• 2 1/2 cups non-dairy milk (I used NotMilk)
• 2 cups white sugar
• 1/2 cup canola oil
• 1/4 cup vegan liquid egg (I used JustEgg)
• 1 tbsp. baking powder
• 1 tbsp. apple cider vinegar
• 1 tbsp. vanilla extract
• Cooking spray (for oiling pan)

For the pastry cream

• 2 cups non-dairy milk (I used NotMilk)
• 1/3 cup sugar
• 3 tbsp. tapioca starch
• 3 tbsp vegan butter -melted (I used Becel)
• 2 tbsp. cornstarch
• 1 tbsp. vanilla extract
• 1 tsp. lemon juice

For the chocolate ganache

• 1 cup vegan chocolate chips
• 3 tbsp. coconut oil
• 3 tbsp. non-dairy milk (I used NotMilk)

Instructions

For the cake

1. Preheat the oven to 350F.
2. Mix the milk and apple cider, and set aside for 10 minutes to allow it to thicken. Mix the dry ingredients in a large bowl (or Kitchen Aid mixing bowl if you have one).
3. Add the milk mixture, liquid vegan egg, oil, and vanilla. Mix in until you have a smooth batter.
4. Transfer the mixture to an oiled cake pan and bake for 50 minutes or until the cake is fully cooked (once you insert a toothpick and it comes out dry, the cake is done).
5. Allow the cake to cool completely before cutting.

For the pastry cream

1. In a medium size pot add in all the ingredients and whisk until they are all dissolved. Turn the heat up to medium-high and whisk constantly. Whisk the cream until it becomes thick and smooth. Set aside to cool.

For the chocolate ganache

1. Mix the ingredients in a medium size pot. Set the heat to medium and whisk until the chocolate melts completely.

Assemble

1. Once the cake is fully cooled, cut in the middle using a bread knife. Place the bottom layer on a serving platter, then top with the pastry cream, spreading it over the cake to make sure you have an even layer.
2. Place the top layer on top of the pastry cream and top with the chocolate ganache in the center, then spread out towards the edges.
3. Place in the fridge until you are ready to serve.

Nutrition Facts

Calories

835.73

Fat (grams)

34.41 g

Sat. Fat (grams)

12.88 g

Carbs (grams)

123.67 g

Fiber (grams)

3.56 g

Net carbs

120.11 g

Sugar (grams)

72.87 g

Protein (grams)

12.05 g

Sodium (milligrams)

278.51 mg

Cholesterol (grams)

11.45 mg