Gluten Free Boston Cream Pie

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I Absolutely Love Boston Cream Pie

Boston Cream Pie Cheesecake

But I havent had it in many years because Ive never seen a gluten free version in any bakery. Plus this kind of cake is usually loaded with sugar and instant pudding with food coloring in the center. No thanks! I prefer to stick to real food ingredients and no refined sugar.

My Tiny Love and I have birthdays back to back. This year she asked for Strawberry Cake, so I knew I had one cake to make first. For my birthday, I decided to make cupcakes instead of cake. I was determined to make my favorite Boston Cream Pie in cupcake form.

Lately I have been only baking with my new favorite flour, Ottos Cassava Flour. I love that cassava flour is a resistant starch when eaten cool .

I really love that I dont have to add extra gums or other flours to make baked goods stay together and not crumble. This flour works so well as a 1:1 flour substitute in most recipes.

I was so excited to eat these cupcakes on my birthday. My husband made me a lovely dinner, which was perfect and so good I may have enjoyed a bit of the cupcake filling first. I couldnt resist.

These grain free vanilla cupcakes are filled with homemade vanilla custard and topped with beautiful chocolate ganache. So good!

The cupcakes only lasted until the next morning. We devoured half of them on my birthday and the rest the next day for breakfast. Yes, I ate some with my breakfast. And I enjoyed every single bite.

What Are The Ingredients I Need

Milk I used cos milk, but almond milk will also work.

Unsalted butter salted would work well too.

Caster sugar also known as superfine sugar.

All-purpose flour also known as plain flour.

Eggs youll need egg yolks for the custard and whole eggs for the cake. I used large eggs. If youre looking for ways to use up the left over meringues, check out my Passionfruit Pavlova here, my Fairy bread Pavlova here, and my Strawberry Pavlova here! !

Vanilla bean paste you can use vanilla extract in its place. Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if youd like to try your own!

Heavy cream this is the type of cream you use for whipping.

Baking powder this is used to help the cake rise.

Salt I used fine salt.

Dark chocolate I used nestle dark chocolate melts.

Glucose syrup also known as corn syrup.

Can You Make Boston Cream Pie Ahead

You can make all the components of this Boston Cream Pie ahead.

The cake layers are adapted from my favorite vanilla cake recipe. Its moist and soft, with a buttery flavor and a delicate texture, and it can be baked up to a few weeks ahead. You can read more about that here: Perfect Vanilla Cake Recipe.

The filling is similar to vanilla pudding, but richer. Its made with egg yolks, milk, vanilla, and cornstarch to help thicken it up. I would definitely recommend making it at least a day ahead, so it has time to chill. You can learn more here: Pastry Cream Filling.

The glaze can be made ahead as well. You can find more info on that here: Chocolate Glaze. Its just 4 simple ingredients, warmed and stirred together until smooth. As it cools, it gets very thick, but it can be re-warmed and drizzled over the Boston Cream Pie after its assembled.

Dont ask me how I know, but I would definitely recommend waiting as long as you can to assemble the cake. If you put it together too far ahead, the exposed filling around the sides will become dry and cracked. Still delicious inside, but not nearly as appetizing to look at!

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For The Chocolate Ganache:

To Make the Vanilla Cupcakes:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine cassava flour, collagen, baking powder and sea salt. Stir and set aside.
  • In a large mixing bowl, cream softened butter and maple sugar with a hand-held mixer. Add vanilla and mix just until combined.
  • Add eggs and mix just until combined.
  • Alternate adding flour mixture and buttermilk in two batches, stirring with the mixer just until combined. Do not over mix.
  • Evenly distribute the cupcake batter, pouring into cupcake wrappers.
  • Bake for 17-20 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs . Do not over bake.
  • Allow to rest in the muffin pan for about 5 minutes then carefully remove cupcakes from muffin pan and place on a cooling rack. Allow cupcakes to cool completely.
  • To Make the Vanilla Custard:

  • In a medium size mixing bowl, beat the egg yolks. Add the milk and stir to combine.
  • In a medium size saucepan over medium-low heat, add honey and cornstarch. Stir to combine then slowly add egg-milk mixture, whisking to prevent lumps.
  • Whisking constantly, continue cooking over medium-low heat until a low boil starts and custard starts to thicken. Once it starts to boil, allow boil for about 1 minute then immediately remove from heat. The custard should be thick, like pudding consistency.
  • Add butter and vanilla extract. Stir to combine until butter has melted. Pour into a glass bowl and store the custard in the refrigerator until chilled .
  • Lets Go Through Each Step


    Custard Filling

  • Add the milk and 1/4 cup 60g butter to a heatproof jug or bowl and microwave for 30 seconds or until butter is melted. Set aside to cool for 10 minutes.
  • To a large mixing bowl, add the sugar, flour and salt. Use a whisk to combine.
  • Next, add the egg yolks and whisk together until smooth.
  • Add 1/4 of the warmed milk and whisk to temper the egg mixture. Whisk together before adding the rest of the milk. Mix until well incorporated.
  • Transfer to a medium sized saucepan and use a spoon or spatula to stir on medium heat until it thickens.
  • Take off the heat and add half of the remaining butter and vanilla bean paste. Stir until the butter is melted and well combined. Then add the remaining butter and repeat.
  • Transfer the mixture to a medium sized bowl and cover with plastic wrap. Chill in the fridge for 2 hours.
  • Once chilled, unwrap and use a spatula to smoothen out. Set aside in the fridge until ready to use.
  • Cake

  • Preheat a fan forced oven to 160C / 325F. Spray two 8-inch cake tins with oil spray and line the bottom with baking paper.
  • Add the milk and butter to a large heatproof jug or mixing bowl and microwave for 30 seconds or until butter is melted. Allow to cool. Add the eggs and sugar to a large mixing bowl. Use an electric beater to whip until it doubles in size and becomes pale and creamy, about 5 minutes.
  • Slowly add the warmed milk while the mixer is on medium speed until its all in there.
  • Chocolate Ganache

  • Until smooth.
  • Lets decorate!

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    Boston Cream Pie Recipe

    6 October 2014

    Have you ever had a Boston Cream Pie? This New England classic is a combination of yellow sponge cake layers with vanilla custard in between and then covered with a chocolate glaze. It is the best of two favorite desserts, cake and pudding. Around since the mid-1800s, this dessert is literally a piece of American history. The title mostly likely came about because pie tins were more common then than cake pans in the early days when this dessert was being made.

    When I was looking for a gluten-free version to try, I found this recipe from the Betty Crocker Gluten-Free Cookbook. If you are new to gluten-free cooking and baking, it is wise to start practicing with tested gluten-free recipes rather than adapting a regular recipe. A few successes under your belt and youll be confident enough to try anything!

    Cake layers, hot from the oven

    The original recipe is from Silvana Nardone, the author of Cooking for Isaiah, her cookbook full of gluten-free, dairy-free recipes she created for her son. If you saw last weeks Chocolate Monday recipe, Chewy Double Chocolate Chunk Cookies, it was also one of Silvanas recipes. She is one cookbook author and baker whose recipes always work because they are well tested and virtually foolproof. I always have a batch of her basic gluten-free all-purpose flour on hand and almond flour in the freezer, so I knew I had the right combination of gluten-free ingredients to make this cake.

    Pouring Ganache over the top of the filled cake

    Tips From The Betty Crocker Kitchens

    • tip 1 Boston Cream Pie isn’t actually a pie. This classic dessert consists of two layers of cake with a thick custard filling, topped either with a chocolate glaze or powdered sugar.
    • tip 2 Almond flour contains zinc, a mineral that helps us taste and smell.
    • tip 3 Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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    Other Dessert Recipes To Try

    If you enjoyed this keto Boston cream pie cheesecake, here are some more keto cheesecake recipes that youll enjoy next. They are some of my favorites!


    Mix The Cheesecake Batter

    Einkorn Boston Cream Pie

    After about 25 minutes in the oven, the cake should be done. Then, its time to whip up the cheesecake batter, which is a creamy mix of cream cheese, sour cream, eggs, vanilla, and sweetener.

    Some may argue that this really isnt a Boston cream pie because the famous vanilla cream is missing. Well, that is true because its replaced with a vanilla flavored cheesecake instead.

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    Printable Recipe For Gluten

  • In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.
  • Beat the egg whites with a fork.
  • Add milk and melted butter.
  • Add the liquids to the flour mixture and beat for 2 3 minutes on high.
  • Pour batter into a greased 9 inch cake pan. Bake at 350 for 35 minutes.
  • While the cake is baking, make the cream.
  • Place the egg yolks, milk, sugar, and gf vanilla in a medium sauce pan.
  • Cook over a medium-high flame stirring constantly. Once the mixture befins to boil, lower temperature and simmer for a minute or until it reaches the desired consistency.
  • Place the cream and the cake in the refrigerator to cool for up to 2 hours.
  • Once both the cake and cream are cooled, make the chocolate icing.
  • Melt the butter and unsweetened chocolate.
  • Add water, vanilla, and powdered sugar and blend on high until the icing reaches the desired consistency. Add more water or powdered sugar if necessary.
  • Cut cake in half using a bread knife.
  • Spread cream on bottom portion of cake. Place top piece of cake on top of cream.
  • Drizzle icing over the top.
  • Keep refrigerated until you are ready to serve.
  • Our family found a new favorite dessert and have requested it several times in since I first made it.

    Small Batch Gluten Free Boston Cream Pie

    This small batch gluten free Boston cream pie is super easy to make, as well as incredibly delicious. With soft and buttery vanilla sponges, silky-smooth vanilla pastry cream and a generous layer of luxurious chocolate ganache, its guaranteed to put a smile on your face. The recipe makes a 6 inch cake that serves about 4-6 people though you might not want to share it once you have a taste. Yes, its that good.

    Youre going to love this weeks small batch cake recipe. Its everything comforting and delicious, in the form of a two-layer, 6 inch cutie of a gluten free cake. Today, were talking small batch gluten free Boston cream pie.

    First of all, lets get the obvious out of the way. Boston cream pie is a cake. Not a pie. The rather confusing name has its roots in history, when cakes and pies were cooked in the same baking pans, and the words were used interchangeably.

    Regardless of its somewhat misleading name, Boston cream pie is hands down one of the most delicious cakes out there. After all, whats not to love about the combination of a soft and buttery vanilla sponge, velvety-smooth, luscious vanilla pastry cream and a generous layer of luxurious, glossy chocolate ganache?

    Each of these individual components on its own is, of course, incredibly delicious. But put together, they create a cake thats somehow more than the sum of its parts. To me, its the very definition of comfort food, and a slice of this cake is guaranteed to put a smile on anyones face.

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    Assembling The Small Batch Gluten Free Boston Cream Pie

    When it comes to decorating and assembling cakes, it truly doesnt get much more straightforward than Boston cream pie. Heres how:

  • Make sure that your sponges are completely cooled. If needed, level them off with a sharp serrated knife. Your pastry cream should be cooled completely to room temperature, but you dont need to chill it in the fridge.
  • Place one of the sponges on a cake stand or serving plate of choice, so that its bottom faces downwards.
  • Give the cooled pastry cream a good whisk to smooth it out, then transfer it into a piping bag fitted with a large round nozzle. Pipe the pastry cream on top of the sponge, then use a small offset spatula to smooth it out into an even layer that fully covers the sponge. .
  • Place the other sponge on top of the pastry cream, so that its bottom faces upwards this will give your cake a nice flat top.
  • Prepare the chocolate ganache and then allow it to cool and thicken slightly at room temperature or in the fridge with occasional stirring.
  • Pour or spoon the ganache onto the top sponge, and use a small offset spatula to smooth it out into an even layer and to guide it to gently drip down the sides. You can create a few swirls on top for a bit of extra decoration.
  • Allow the ganache to set at room temperature for about 30 minutes before slicing and serving.
  • The History Of Boston Cream Pie

    Small Batch Gluten Free Boston Cream Pie

    Boston Cream Pie started, guess where? Ding ding ding, thats right, Boston!

    It was created by a French chef at the Parker House Hotel in Boston, Massachussetts, in the late 1800s.

    Originally, the cake layers were soaked in rum, and the sides of the cake were garnished with toasted almonds.

    But for todays recipe, Ive kept things simple. I think this is more what most of us think of when we hear Boston Cream Pie, and I know its the way my dad most enjoyed it.

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