this dairy free boston cream pie has all of the flavor that you would expect from milk, without any of the allergies
combine water and cornstarch. set aside
in a saucepan over medium high heat, stir all of the ingredients together until desired thickness is achieved. put in refrigerator.
pull out just the cream from the top of the can of coconut cream
whip with a stand mixer and add in the powdered sugar and vanilla extract
set aside in refrigerator
mix together the flour substitute, baking powder, and salt
in a stand mixer, cream together butter and sugar. add in eggs a little at a time. add in vanilla
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.
pour into 2 greased round pans
bake in a 350F oven for 20 min
once they have cooled, cut cakes into halves. set aside.
combine whipped cream and pudding together.
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
melt 1 tbsp butter substitute, and 1 oz baking chocolate together.
mix in rice milk and powdered sugar
pour over top of one cake
repeat for the second cake.
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.