Boston Cream Pie

This image courtesy of Paul Runyon

It may not be a pie, but we won’t hold it against Boston. That’s because they have somehow managed to cram three decadent elements into a single dessert: two layers of cake stuck together with a custard cream filling, hedonistically blanketed with dark chocolate ganache. Really, when I am eating this, I don’t care what it’s called. I only care about making sure there’s a slice left for me.

Cooking MethodBaking


Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

Recipe CourseDessert

Dietary ConsiderationEgg-free, Halal, Kosher, Lactose-free, Tree Nut Free, Vegetarian

Type of DishCake, Chocolate Cake, Dessert


  • 3 cups (375 g) flour
  • 2 cups (400 g) granulated sugar
  • 2 tablespoons (28 g) baking powder
  • 1½ tablespoons (12 g) cornstarch
  • ¼ teaspoon salt
  • ½ cup (112 g) margarine, melted
  • 2 cups (475 ml) non dairy milk
  • 1 teaspoon vanilla extract
  • 8 ounces (225 g) non dairy cream cheese, at room temperature
  • 4 tablespoons (56 g) coconut spread (margarine made with coconut oil) or vegetable shortening
  • 1 teaspoon vanilla extract
  • 3 cups (360 g) confectioner’s sugar
  • ¾ cup (131 g) dark or semisweet non dairy chocolate chips
  • ½ teaspoon vanilla extract
  • ¼ cup (60 ml) non dairy milk
  • 1 tablespoon (14 g) margarine
  • 1 tablespoon (13 g) vegetable shortening
  • 1/8 teaspoon salt


  1. To Make the Cake:

  2. Preheat the oven to 350°F (150°C, or gas mark 4). Grease two 9-inch (23 cm) cake pans and line the bottoms with circles of parchment paper. This is very important to prevent sticking!

  3. In a large bowl, sift together the flour, granulated sugar, baking powder, cornstarch, and salt. (You don’t have to sift, but it makes for a lighter cake.) In another bowl, combine the margarine, milk, and vanilla. Using a mixer, mix the wet ingredients into the dry, about ½ cup (120 ml) at a time, and mix until smooth. Pour into the prepared pans and bake for 40 to 45 minutes or until a cake tester comes out clean. Let cool completely and then trace a knife around the perimeter of each cake to loosen before removing from the pans.

  4. To Make the Creamy Filling:

  5. Process all the filling ingredients in the food processor until smooth.

  6. To Make the Ganache: In a medium saucepan, whisk all the ganache ingredients together over medium heat until smooth and just melted. Do not refrigerate.

  7. Place one cake on a serving dish. Spread the creamy filling on top and top with the other cake, flat side up. Pour the ganache over the top while still warmish, allowing it to drip down the sides. Refrigerate for a few hours before cutting.


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Great that someone came up with a vegan Boston Cream Pie. But what a nutritional disaster! Added sugar, added fat and refined grains galore! Even figured a way to get some cholesterol in a vegan dish. That's quite an accomplishment. (Must have used dairy when loading the recipe.)


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