Allergy Friendly Boston Cream Pie (Dairy free, gluten free)

This Boston Cream pie recipe took a lot to put together. How do you make a creamy rich whipped cream based cake without milk, anyway? After multiple failed attempts (and messy kids attempting to eat them anyway), I have come up with this one. It utilizes coconut cream as well as unsweetened rice milk. I put it to the test with my family, and not a one of them could tell it was dairy free. I hope you enjoy this one as much as we did!!

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Allergy Friendly Boston Cream Pie (Dairy Free, Gluten Free)

this dairy free boston cream pie has all of the flavor that you would expect from milk, without any of the allergies

Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 2 cakes
Calories 1600 kcal
Author AllergenFriendlyFamily.com

Ingredients

pudding

  • 3 tbsp cornstarch
  • 2 tbsp water
  • 1 1/2 cups unsweetened rice mi lk
  • 1/2 tsp vanilla extract
  • 1/4 cup sugar

whipped cream

  • 1 can coconut cream
  • 3/4 cup powdered sugar
  • 1/4 tsp vanilla extract

yellow cake

  • 8 tbsp butter substitute
  • 1 1/2 cups sugar
  • 8 eggs worth of egg substitute reconstituted
  • 3/4 cups unsweetened rice milk
  • 1 1/2 tsp vanilla extract
  • 2 cups gluten free flour well sifted
  • 1/2 tsp salt
  • 2 tsp baking powder

chocolate topping

  • 2 tbsp unsweetened rice milk
  • 2 oz unsweetened chocolate
  • 2 tbsp butter substitute
  • 1 1/2 cup powdered sugar

Instructions

Make pudding

  1. combine water and cornstarch. set aside

  2. in a saucepan over medium high heat, stir all of the ingredients together until desired thickness is achieved. put in refrigerator.


make whipped cream

  1. pull out just the cream from the top of the can of coconut cream

  2. whip with a stand mixer and add in the powdered sugar and vanilla extract

  3. set aside in refrigerator

make the yellow cake

  1. mix together the flour substitute, baking powder, and salt

  2. in a stand mixer, cream together butter and sugar. add in eggs a little at a time. add in vanilla

  3. add in 1/2 unsweetened rice milk and 1/2 flour mixture. mix well. then add the other half of the unsweetened rice milk and flour mixture. mix well.

  4. pour into 2 greased round pans

  5. bake in a 350F oven for 20 min

stacking the cakes

  1. once they have cooled, cut cakes into halves. set aside.

  2. combine whipped cream and pudding together. 

  3. using a spatula, put whipped cream/pudding mixture on top of the 2 bottom layers of cake. stack the top layer on top of them

make the chocolate topping

  1. melt 1 tbsp butter substitute, and 1 oz baking chocolate together. 

  2. mix in rice milk and powdered sugar 

  3. pour over top of one cake

  4. repeat for the second cake. 

Recipe Notes

this recipe is a lot of work and definitely not one to do when you need a quick cake, but the result is so worth it for birthdays or special occasions. 

What you’ll need:

for the pudding:

  • 2 tbsp water
  • 3 tbsp cornstarch
  • 1 1/2 cups unsweetened rice milk
  • 1/2 tsp vanilla extract
  • 1/4 cup sugar

for the whipped cream:

  • 1 can coconut cream
  • 3/4 cup powdered sugar
  • 1/4 tsp vanilla extract

for the yellow cake: (adapted from all recipes)

  • 16 tbsp butter substitute
  • 1 1/2 cups sugar
  • 8 eggs worth of egg substitute
  • 3/4 cup unsweetened rice milk
  • 1 1/2 tsp vanilla extract
  • 2 cups gluten free flour (sifted well)
  • 2 tsp baking powder
  • 1/2 tsp salt

for the chocolate topping: (adapted from kraft)

  • 2 tbsp unsweetened rice milk
  • 2 oz unsweetened chocolate
  • 2 tbsp butter substitute
  • 1 1/2 cup powdered sugar

Instructions:

  1. Make the pudding.
    1. combine water and cornstarch
    2. using a saucepan on medium high heat, combing unsweetened rice milk, vanilla extract, sugar, and cornstarch/water
    3. whisk together until desired thickness, and put aside in fridge
  2. Make the whipped cream.
    1. pull out just the cream from the top of the can of coconut cream
    2. whip with a stand mixer and add powdered sugar and vanilla
    3. set aside in the refrigerator
  3. Make the Cake.
    1. mix together flour, baking powder, and salt
    2. cream the butter substitute and sugar
    3. add in egg substitute a little at a time (making sure to reconstitute first if using the powdered kind)
    4. add in vanilla
    5. add in 1/2 the rice milk and 1/2 of the flour substitute. mix together
    6. add in the other 1/2 of the rice milk and 1/2 of the flour substitute. mix together
    7. pour into 2 greased round pans
    8. cook in a 350F oven for 20 min.
    9. let cool
  4.  Mix together the pudding and whipped cream and set aside in the refrigerator.
  5. cut the yellow cake in half and prepare to stack.
  6. divide the pudding/whipped cream into 2 and use as a filling in between the 2 layers of cake. repeat with other cake. set in refrigerator to harden.
  7. make the chocolate topping
    1. melt 1 oz chocolate and 1 tbsp butter substitute
    2. mix in 1 tbsp unsweetened rice milk and 3/4 cup powdered sugar
    3. repeat for second cake
  8. pour chocolate topping over stacked cake.

Enjoy.

 

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