Vegan Boston Cream Pie Cake
Vegan Boston Cream Pie Cake is a family favorite that is moist yet light with a rich, smooth vegan vanilla custard filling and a decadent chocolate ganache on top.
Key Ingredients
Applesauce
Flaxseed Meal
Raw Cashews
Almond Extract
Cornstarch or Tapioca starch or Arrowroot starch
View More
1
Mix all wet ingredients in a bowl until sugar is dissolved, then add flour, flax meal, cornstarch, baking powder, and salt. Mix in the dry ingredients first, then add in the wet ingredients. If the batter is too thick, add in 1-2 teaspoons more non-dairy milk and mix in. bake for 25 minutes.
View More
2
Blend cashews, water, vanilla, almond extracts, turmeric, sugar, and cornstarch, and flour into a saucepan over medium heat, whisking a bit, and boil slowly until smooth.
View More
3
Add coconut cream and maple syrup to skillet, whisk to mix in chocolate, whisk until well-melted.
View More
4
Custard layer should be 3-4 mm thick to avoid too much ooze out when slicing the cake.
View More
5
Chocolate ganache should be spread evenly over cake and chill in fridge for half an hour before slicing and serving with custard.
