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. The vanilla custard is made by simmering homemade cashew cream with some thickening agents as well as vanilla and a touch of turmeric for that signature yellow color.
- Applesauce - Flaxseed Meal - Raw Cashews - Almond Extract - Cornstarch or Tapioca starch or Arrowroot starch
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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.
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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.
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Add coconut cream and maple syrup to skillet, whisk to mix in chocolate, whisk until well-melted.
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Custard layer should be 3-4 mm thick to avoid too much ooze out when slicing the cake.
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Chocolate ganache should be spread evenly over cake and chill in fridge for half an hour before slicing and serving with custard.
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