Rice Milk Chocolate Glaze
Makes enough to Glaze One 9-inch cake
- 3 Enjoy Life Rice Milk Boom Choco Boom bars, or 3/4 cup diary-free, soy-free chocolate chips
- 3 Tablespoons rice milk
- 1 Tablespoon plus 1 1/2 teaspoons maple syrup
- Pinch of salt
1. Chop the chocolate bars into small pieces using a serrated knife.
2. Bring the rice milk to a simmer in a small saucepan over medium-high heat. Remove from heat and stir in the chocolate, stirring till melted. Add maple syrup and salt, and whisk until smooth, about 1 minute. Let cool to room temperature before pouring onto cake.
Allergy-Free Boston Cream Pie, Allergy-Free Pastry Cream, and 2011 by Cybele Pascal
, so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at . If you have trouble finding something, let me know and Ill help you find it.)
SAFETY NOTE: Because each persons food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
For more allergy-friendly cake recipes you might like, try:
Boston Cream Pie Cupcakes
These grain free vanilla cupcakes are filled with homemade vanilla custard and topped with beautiful chocolate ganache. So good!
- 3 pastured or organic eggs, room temperature
- 1 1/2 cups Cassava Flour
- 2 tablespoons grass-fed collagen
- 2 teaspoons baking powder
- 1/2 teaspoon Celtic sea salt
- 2/3 cup organic buttermilk, room temperature
Gluten Free Boston Cream Pie
A while ago, I used a package of Bobs Red Mill GF Shortbread Mix. See original post HERE. This time, I used Bobs Red Mill Gluten Free Vanilla Cake Mix to make Boston Cream Pie.
The mix: Wheat Free, Gluten Free, Dairy Free. It is a blend of gluten free flours and starches to accommodate diet sensitivities. The only items you need if you intend to use the mix for a simple sheet cake are 3 eggs, 1/2 cup vegetable oil, 1/2 cup of water, and a 1 lb 3 oz package of Bobs Red Mill GF Cake Mix. The instructions to bake the cake are the same as any box mix: Grease 2 9 cake pans. In a large bowl, beat the eggs, add the mix, the oil, the water and beat for another minute. Divide batter between the two pans and bake about 30 minutes. 2 Notes: 1. The batter seemed stickier than my cake batter.
2. The cakes did not brown as nicely as my standard cakes in the oven.
When I recieved the package to try out, B.R.M sent a variety of recipes. Since Im a sucker for a new recipe, I tried the Boston Cream Pie. The result was cake perfection. The filling, boston cream, was divine! The chocolate glaze topping would satisfy any chocoholic.
The custard filling:
- 3/4 cup milk at room temp.
- 2 egg yolks, at room temperature
- 1 TBS buttery spread such as SmartBalance
- 1 tsp vanilla extract
Chocolate Glaze
- 1 3/4 cup powdered sugar
- 2 TBS unsweetened cocoa powder
- 1/8 tsp salt
- 1/2 stick butter spread , melted
- 1 tsp vanilla
- 2 TBS water or as needed
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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 you’ll enjoy next. They are some of my favorites!
- No-Bake Banana Split Cheesecake tastes like ice cream, chocolate, and bananas, without all the extra carbs.
- Keto Oreo Cookies And Cream Cheesecake has layers of cheesecake with a cookie crust.
- No-Bake Bailey’s Irish Cream Cheesecake is made in small jars – this is the perfect recipe for parties.
- Keto Coconut Cream Cheesecake tastes like you are on an island on vacation.
- Coffee Chocolate Mocha Cheesecake has the perfect texture and tastes undeniably like coffee.
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Allergy Free Boston Cream Pie
Im baking up a special dessert that one would never imagine could be made Allergy-Free. Boston Cream Pie! Thats right, allergy free, gluten free, vegan Boston Cream Pie!
Im from Boston, where this dreamy creation is our favorite traditional dessert. Boston Cream Pie is actually a cake two layers of tasty yellow cake, filled with a fluffy pastry cream, and topped with a luscious chocolate glaze. But its usually heavily dependant on such top allergens as wheat, dairy, eggs, and sometimes soy. So as a tribute to all of us out there living with food allergies, Ive come up with a version of this special treat that is free of all top allergens. Bake it and celebrate how delicious allergen-free can be!
Read Also: Who Makes Dove Ice Cream Bars
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!
How To Make Vegan Boston Cream Pie
First, make your vegan vanilla cake layers.
While the cakes are baking, prepare the vegan custard, then chill it in the refrigerator. Once the cakes are done, let them cool completely. You can speed up the process by placing them in the refrigerator.
Take the chilled custard out of the refrigerator and use a mixer to make it smooth again, as it can get clumpy in the refrigerator.
Spread the thick custard onto the first cake layer, then place the other cake on top. Top with chocolate ganache.
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Gluten Free Vegan Boston Cream Pie Cupcakes
My husband was made in Haiti, but raised in Boston. Today for his birthday I think the only fitting way to celebrate my Boston boy, is to give him a moist yellow cake, filled with thick, vanilla cream and topped with rich, chocolate buttercreammy riff on the classic Boston Cream Pie, except its gluten free, vegan and allergy friendly. The only problem will be making sure theres still some left when he finally gets home from work!
My husband is super proud of his heritage. He actually runs a Haitian genealogy group to help other Haitians find their family history. And, he has lots of love for his Boston and East Coast upbringing. I have to say that I feel that same pridefor these cupcakes!
Its kind of a miracle that four years before I was born, in Haiti his parents got together. Meanwhile, my parents were newlyweds in Idaho. What are the odds we got together? All I can say is that it was meant to be. That and thanks to BYU for bringing us together.
Ive tried making these before and the cake just wasnt right. I think Ive finally perfected it and made it gluten free vegan to boot.
The cake is moist and almost spongy. I also used to just use a thin Wilton tip to put a puff of cream in it. No more! I scooped out a huge hole and filled these babies full of vanilla pudding. Instead of the typical thin, chocolate ganache I went for thick, rich, chocolate buttercream to compliment the cupcake more.
Happy birthday sweetie!
The Most Amazing Boston Cream Pie
Boston Cream Pie is a classic dessert! Two layers of yellow cake are filled with pastry cream and topped off with a chocolate glaze. It is sure to be a favorite!
Boston Cream Pie is a classic dessert! Two layers of yellow cake are filled with pastry cream and topped off with a chocolate glaze. It is sure to be a favorite!
You can always use the short-cut version of boxed yellow cake and instant pudding, but theres nothing quite like a Boston Cream made from scratch with spongey yellow cake, decadent pastry cream, all topped with a simple ganache. It is breathtaking.
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A Quick Note About The Consistency Of The Chocolate Ganache
Unlike with drip cakes, you dont want your ganache to be very runny for a Boston cream pie. Here, the drips shouldnt be thin or reaching far down the sides of the cake .
Instead, the ganache should be thicker, so that the drips down the sides of the Boston cream pie are shorter and wider, like in the photo below:
For this, you want the ganache to still be runny, yet also thick enough so that it falls off a spatula almost like a waterfall rather than a thin drizzle. Also, when the ganache falls off the spatula back into the bowl, it shouldnt immediately level out and disappear into one chocolate ganache pool instead, it should pile upon itself.
And thats all you really need to know in order to make the most marvellous small batch gluten free Boston cream pie. I really hope youll love it as much as I do its incredibly fun to make, and gosh, its so very delicious.
I confess that I might have tested this recipe more times than was strictly necessary, simply because I wanted to have another taste. Yes, its that good.
Happy baking!
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Gluten Free Boston Cream Pie Cupcakes
April 19, 2017 by Brielle
The perfect combo of sweet vanilla with smooth milk chocolate is what makes these Gluten Free Boston Cream Pie Cupcakes so addictive. A tender vanilla cake filled with vanilla bean pudding and swirled with a sweet chocolate buttercream.
I just want to give a quick shout out to those amazing athletes that just competed in the Boston marathon. I mean, how freaking cool is that???!
Ive had a few friends that have qualified for the Boston marathon over the years, and I cant get over how much pain, dedication, mental and physical exhaustion that goes into preparing for and running this race. Frankly, Id rather run this race in my dreams rather than real life. Does that count?
Let me recap for a minute the one and only marathon Ive ever run. It was 3 years ago in Phoenix. We had just moved into our brand new home and my training was going stellar. My one goal of this marathon was to Boston qualify with my time. I didnt actually want to run the Boston marathon. I just wanted to be able to say that I qualified.
Anyhow, arrogantly I believed Boston was in the bag. Yeah, not so much. Heres how it went:
The race started with a cool rain which felt amazing. I ran the first few miles in a poncho wearing a huge smile on my face. The rain stopped and I stripped off the extra layer. I breezed through the first 13 miles at a 7:45 pace. Then I started to slow a bit to reserve some energy. Feeling great, right???
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A Total Classic: Boston Cream Pie Layers Of Moist Vanilla Cake Filled With A Sweet Vanilla Custard And Topped With Dark Chocolate Glaze Such A Crowd
Fathers Day is right around the corner, and I always like to mark the occasion with desserts that my own dad loved.
He was a big fan of Pineapple Upside Down Cake, Peanut Butter Pie, and anything coffee! This Tiramisu would have been a favorite, Im sure.
And I have so many memories of him LOVING the Boston Cream Pies my mom would sometimes buy from the freezer section.
So I figured this year, its about time I honor him with a homemade, from-scratch version of one of his most beloved desserts.
Gluten Free Boston Cream Cupcakes
A luscious cream filling wrapped with moist yellow cake, topped with a thin chocolate ganache makes these gluten free Boston cream cupcakes the most delicious dessert youll ever have. Boston cream pies was a favorite of mine since I was a child. Now you can have them, too, in individual-size portions. They are so easy to serve when youre having guests. One of my gluten-eating guests asked for one to go!
Prep Time: 45 minutes
Total Time: 3 hours, 15 minutes
Yield: Makes 12 – 17 cupcakes, depending upon power of mixer
If you enjoy Boston cream pie, you’ll these gluten free Boston cream cupcakes. Consider serving them a spoon of pastry cream on the side. Custard lovers will thank you.
Ingredients:
- 1/2 cup additional heavy cream, for ganache
- 9 tablespoons unsalted butter, soft
- 1-1/3 cups granulated sugar
- 1-1/2 cup Carla’s Self-Rising Cake Flour Blend recipe
- 1/2 teaspoon salt
- 1-1/2 cups milk of choice
Instructions:
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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.
