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Gluten-Free Vegan Boston Cream Pie

A delightful twist on a classic dessert, this Gluten-Free Vegan Boston Cream Pie features layers of fluffy cake, creamy vanilla filling, and luscious chocolate ganache, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Gluten-Free, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups gluten-free flour blend
  • 1 cup coconut sugar (or cane sugar)
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon sea salt
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 0.33 cup coconut oil, melted
  • 1 teaspoon vanilla extract
For the Vanilla Cream Filling
  • 1 can (13.5 oz) full-fat coconut milk (chilled, cream only)
  • 0.25 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch (or arrowroot powder)
For the Chocolate Ganache
  • 1 cup dairy-free chocolate chips
  • 0.5 cup coconut milk

Method
 

Make the Cake Layers
  1. Preheat your oven to 350°F (175°C). In a large bowl, combine the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the almond milk, melted coconut oil, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix until combined.
  4. Divide the batter evenly between two greased 9-inch round cake pans, and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Prepare the Vanilla Cream
  1. In a medium bowl, scoop out the chilled coconut cream and whisk until smooth.
  2. Gradually add in the maple syrup, vanilla extract, and cornstarch, mixing until creamy and well-combined.
Make the Chocolate Ganache
  1. In a small saucepan, heat the coconut milk until warm but not boiling.
  2. Remove from heat and stir in the dairy-free chocolate chips until melted and smooth.
Assemble the Pie
  1. Once your cakes have cooled, place one layer on a serving plate.
  2. Spread the vanilla cream filling evenly over the top, then place the second cake layer on top.
  3. Drizzle the chocolate ganache over the cake, allowing it to drip down the sides for a gorgeous finish.
Chill and Serve
  1. Refrigerate the assembled pie for at least an hour before slicing. Enjoy!

Notes

To ensure the best results, use a high-quality gluten-free flour blend for that perfect texture. Store leftovers covered in the refrigerator for up to 4 days.