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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.