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Boston Cream Pie

Boston Cream Pie Cake – Gluten Free

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 60 minutes
  • Cook Time: 25 minutes
  • Total Time: 85 minutes
  • Yield: 1 cake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher

Description

Boston Cream Pie Cake – Gluten Free is a rich white cake filled with sweet, creamy pastry cream custard, and topped with a shiny, fudgy chocolatey glaze.  It’s like your favorite Boston Cream Pie Donut but a cake.  And bonus…it’s gluten free!!!

I adapted this recipe that is originally a Hershey’s Cookbook recipe.  I’ve modified it enough to make it my own.  I strongly recommend getting any Hershey’s Chocolate cookbook if you like chocolate!


Ingredients

Units Scale

For the Cake

  • nonstick spray
  • 1/3 cup plant based margarine (Country Crock or Fleischmann’s)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose-flour, gluten free
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsweetened almond milk

For the Pastry Cream Filling

  • 1/4 cup cornstarch
  • 3/4 cup granulated sugar, divided
  • 2 cups unsweetened almond milk, divided
  • 6 large egg yolks
  • pinch salt
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons plant based margarine (Country Crock or Fleischmann’s)

For the Chocolate Glaze

  • 2 1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 tablespoon corn syrup
  • 1/4 cup boiling water

Instructions

For the Cake

  1. Preheat oven to 350°F.  
  2. Spray a 9-inch round cake pan with nonstick spray.  Line with a parchment circle.  Set aside.
  3. In the bowl of a mixer, using medium speed, blend together the margarine, sugar, eggs and vanilla until smooth.
  4. Remove the bowl from the mixer and add the flour, baking powder and salt.  Return to the mixer and mix using low speed.  
  5. Slowly add the almond milk and blend until completely smooth.
  6. Pour into the prepared pan and bake for 25 minutes until the cake bounces back when touched on top or a toothpick comes out clean when inserted into the cake.
  7. Remove from the oven and allow to cool completely.

For the Pastry Cream Filling

  1. In a medium heatproof bowl whisk together the cornstarch with 1/4 cup of sugar.  Whisk together until there are no lumps.
  2. Whisk in 1/2 cup of the almond milk.  Blend in the yolks, whisking until completely smooth.  Set aside.
  3. In a large bowl, large enough to accomodate a medium saucepan, prepare an ice bath.  Place a lot of ice in the bowl, then cover with cold water.  Set aside.
  4. In a medium saucepan, whisk together the remaining 1 1/2 cups of almond milk with the remaining 1/2 cup sugar.  Bring to a boil over medium heat.
  5. Temper the eggs by whisking a small amount of the boiling liquid into the egg mixture.  Whisk constantly.
  6. Slowly, whisking the whole time, pour the egg mixture into the boiling liquid in the medium pot.
  7. Vigorously whisking over medium heat, bring the mixture to a boil.  This should take 5-7 minutes.
  8. Remove the pan from the heat and whisk in the vanilla and margarine, until smooth.
  9. Transfer the pan to the ice bath, whisking occasionally until the mixture is cool, around 30 minutes.
  10. If making the pastry cream in advance, transfer to an airtight container.  Place a piece of plastic wrap over the cream, pressing the wrap into the top of the cream, then cover with an airtight lid.  This will keep the cream from forming a skin.

For the Chocolate Glaze

  1. In a large bowl, whisk together the powdered sugar and cocoa.
  2. Add the corn syrup, then slowly add the boiling water, whisking until a thick glaze forms.  You may not need to use the entire 1/4 cup of boiling water to reach the desired consistency. 
  3. Spread the glaze over the top of the cake with an offset spatula.  It’s OK if the glaze drips over the side of the cake.  
  4. Do not make this glaze in advance!  Make just before glazing the top of the cake.

To Assemble

  1. Place the cake, bottom side up, on a cake board.  Carefully remove the parchment paper.
  2. Using a long serrated knife or cake divider, cut the cake into two even pieces, setting the top aside.
  3. Using an offset spatula, spread the pastry cream over the cake, leaving an inch border with no cream.  The layer of cream should be very thick.
  4. Place the top layer of cake onto the pastry cream, gently pressing down to adhere.  The cream will probably go to the edge of the cake.
  5. Spread the Chocolate Glaze over the top of the cake.  It’s OK if the glaze drips over the side of the cake.
  6. Store the cake uncovered in the refrigerator until ready to serve.  You can place the cake in a cake box or cake keeper, however make sure the top of the box/cake keeper does not touch the top of the cake.
  7. Can be assembled up to a day in advance.


Notes

You can use duck or chicken eggs for this recipe.  If you use two duck eggs, just make sure to increase the baking time by 5 minutes.

The cake can be baked a day in advance and stored tightly covered in the refrigerator.

Pastry cream custard can be made a day in advance.  Make sure to cover the cream with plastic wrap pressed into the cream so that it doesn’t form a skin, then cover with a tight fitting lid.

If you accidentally make the glaze too loose, simply stir in a little powdered sugar until the desired consistency is reached.

Nutrition

  • Serving Size: 1 slice
  • Calories: 401
  • Sugar: 55.2 g
  • Sodium: 191.4 mg
  • Fat: 10.9 g
  • Saturated Fat: 4.4 g
  • Carbohydrates: 73.9 g
  • Fiber: 1.5 g
  • Protein: 4.2 g
  • Cholesterol: 123.2 mg

Keywords: Boston Cream Pie, Dessert, Cake, Gluten Free, Dairy Free, Meat Free, Pareve

Ingredients

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