Vegan Boston Cream Pie Cake

I've been making this recipe for over 20 years.  I can't tell you where it came from other than I still have a page ripped from an old mini cookbook; one like you find by the check out lines.  They were popular back in the 80's and 90's in BC.

I have modified it to be vegan.  The recipe calls for custard or vanilla pudding.  You can use your favorite recipe if you have one, or do what I did and use Birds Eye Custard Powder made with non-dairy milk.  Most of the larger grocery chains carry it in Oregon, even Winco.

I don't make the recipe very often.  With just the two of us, it probably isn't healthy to eat the whole thing, but it is nice as a treat.

I apologize for the pictures.  The indoor lighting was not the greatest when I made this cake.

BOSTON CREAM PIE CAKE

INGREDIENTS:
1/3 cup Coconut Oil, firm - not melted
1 cup Evaporated Cane Juice (or sugar)
1 Tbsp ground Flax Seed + 3 Tbsp warm water to make one flax egg
1 tsp Vanilla
1-1/4 cups unbleached White Flour
1-1/2 tsp Baking Powder
1/4 tsp Salt
3/4 cup Non Dairy Milk

1 cup of Vanilla Custard

1/4 cup unsweetened Chocolate Chips
3 Tbsp Coconut Oil
1 cup Powdered Sugar

DIRECTIONS:

1.  Preheat oven to 350˚F (176˚C).  Grease a 9 inch round cake pan.  I also like to cut a piece of wax paper in the size of the pan bottom, place it on the greased bottom and re-spray with non-stick spray. (I use an olive oil spray) This will come out of the pan perfectly every time.

2.  In small bowl combine the ground flax and warm water and set aside.

3.  In large bowl or electric mixer beat the coconut oil with the sugar until well blended.  Add in flax egg and vanilla and mix again.

4.  In small bowl combine flour, baking powder, and salt.  Add the dry ingredients to the mixer alternatively with the non-dairy milk.  Make sure to beat well after each addition.

5.  Pour into prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean. Cool in pan at least 5 minutes and invert onto serving plate, peel off the wax paper, then let cool completely.

6.  While cake is cooling, prepare custard or pudding and set aside to cool.

7.  With a large sharp serrated knife slice the cake in half across the cake so you have two rounds about 1/2 an inch thick.  It doesn't have to be a perfect cut.  Mine sometimes are a little angled.  You can try the toothpick stuck in the sides as a guide trick, but I find that to be time consuming and eyeball it.

8.  Take the top slice off and set aside.  Spread custard or pudding onto bottom layer.

9. Place top layer back on over the custard. Use a few toothpicks inserted to keep the top from sliding off.  Depending on thickness, you may have to break the toothpicks before inserting.

10.  For topping, melt the chocolate chips and coconut oil in a small pan on low heat.  

11.  Remove from heat and stir in powdered sugar.  If the mixture is too thick add a little more coconut oil.  Pour over top of cake and spread so the glaze oozes over the side.  Chill cake.

12.  Slice to serve.  Use a sharp knife point to pierce the glaze.  Your slices might squish a little with cutting.

Store back in refrigerator with a little plastic wrap against the cut sides of the cake.

Bon Apetit

" A party without a cake is just a meeting." - Julia Child

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