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–+ servings
Dairy Free Kitchen

Dairy Free Boston Cream Pie

This elegant dessert delivers a beautiful bakery-style finish. It is a memorable choice for celebrations, gatherings, and special treats.
Dairy Free Boston Cream Pie
Prep Time 30 minutes
Cook Time 38 minutes
Total Time 1 hour 8 minutes
Servings 8 slices
Calories 676 kcal
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Equipment

  • two 8-inch round cake pans
  • parchment paper
  • wire rack

Ingredients

For the Vanilla Cake
  • 1 3/4 cups All-Purpose Flour
  • 1 1/4 cups Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Fine Salt
  • 2 Large Eggs
  • 3/4 cup Oat Milk
  • 1/2 cup Neutral Oil
  • 2 tsp Pure Vanilla Extract
For the Pastry Cream
  • 2 cups Extra-Creamy Oat Milk
  • 4 Large Egg Yolks
  • 1/2 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 2 tbsp Dairy-Free Plant Butter
  • 2 tsp Pure Vanilla Extract
  • 1/8 tsp Fine Salt
For the Chocolate Ganache
  • 6 oz Dairy-Free Semisweet Chocolate, Chopped
  • 1/2 cup Full-Fat Coconut Cream
  • 1 tsp Light Corn Syrup

Instructions

  1. Whisk the egg yolks, sugar, cornstarch, and salt in a bowl. Heat the oat milk in a saucepan until steaming, then slowly whisk half of it into the yolk mixture.
  2. Return the pastry cream mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling. Cook for 1 additional minute, remove from the heat, and stir in the plant butter and vanilla.
  3. Transfer the pastry cream to a shallow container and cover its surface directly. Refrigerate for at least 3 hours, until completely cold and firm.
  4. Preheat the oven to 350 F. Grease and line two 8-inch round cake pans with parchment paper.
  5. Whisk the flour, sugar, baking powder, and salt together. Add the eggs, oat milk, oil, and vanilla, then whisk just until the batter is smooth.
  6. Divide the batter between the pans and bake for 20 to 24 minutes, until the cakes spring back when lightly pressed. Cool in the pans for 10 minutes, then transfer them to a rack to cool completely.
  7. Place one cake layer on a serving plate and spread the cold pastry cream evenly over it. Add the second cake layer and refrigerate for 20 minutes to stabilize the filling.
  8. Heat the coconut cream and corn syrup until steaming, then pour them over the dairy-free chocolate. Stir until glossy, cool for 10 minutes, and spread the ganache over the top of the cake, allowing it to flow naturally toward the edges.

Nutrition

Serving: 1servingCalories: 676kcalCarbohydrates: 89gProtein: 8gFat: 32g
Course Dessert
Cuisine American
Keyword Boston cream pie, chocolate ganache, dairy free, vanilla cake

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