A pareve take on an American classic.
Boston Cream Pie
A pareve take on an American classic.
Servings
Ingredients
- 2¼ cup all purpose flour
- 1½ cup white sugar
- 3½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup canola oil
- 1 cup non-dairy creamer
- 1 teaspoon vanilla extract
- 4 egg whites
- 1½ cup non-dairy creamer divided
- ½ cup white sugar
- 1 pinch salt
- 4 tablespoon cornstarch
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 cups confectioners’ sugar
- ¾ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup soy or rice milk or water
Instructions
- Cake:
- Preheat oven to 350°F. Grease and flour 2 round 9-inch baking pans.
- In a large bowl, measure flour, sugar, baking powder, salt, oil, non-dairy creamer, and vanilla. Beat 2 minutes on high speed, scraping bowl occasionally.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.
- Fold ⅓ of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into pans.
- Bake 30 to 35 minutes, until a toothpick inserted into the cake will come out clean.
- Filling:
- Over a medium flame, heat 1¼ cups non-dairy creamer until bubbles begin to form around the edge of the saucepan. Immediately add sugar and salt, stirring until dissolved. Remove pan from the heat.
- In a small bowl, combine remaining ¼ cup non-dairy creamer with cornstarch and whisk to remove lumps. Whisk in 2 egg yolks.
- Pour hot creamer mixture into cold creamer mixture in a thin stream, whisking constantly.
- Return the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (5 to 10 minutes). Remove from heat.
- Stir in vanilla. Allow to cool to room temperature.
- Chocolate Frosting:
- Whisk all ingredients together in a heavy saucepan over low heat, whisking vigorously until smooth.
- Add extra water or soy or rice milk if needed until desired consistency is reached.
- To assemble cake:
- Remove cakes from pans.
- Place 1 cake on a serving plate or board, and spread with the custard filling.
- Top with second cake layer.
- Pour chocolate frosting over and down the sides of the cake.
- Store in refrigerator.
- Contributed by: Aliza Goldman
Made this using Non-dairy creamer but it tasted kinda like plastic, non food as some reviewers said. Next time, I will try coconut milk.
That should be fine.
can I substitute corn starch for potato starch?
Subbing Coconut milk worked.
Nicole-
any non-dairy creamer/milk (or coffee whitener) that is kosher will indicate if it is dairy or not. Rich’s and Mocha Mix are 2 that are commonly pareve.
Most non-dairy creamer has some variation of dairy in it… is there a certain type you use that has NO dairy at all?
YUM! I made it and it was a smashing success!
I don’t know for sure, but I think the thickening power of Israeli “corn flour” isn’t the same as American corn starch…I ended up adding the 2 remaining egg yolks and 1 more tbsp of corn flour to the filling.
Delicious recipe!I made this using plain almond milk and it came out beautifully. The egg yolks help it to set.
ohyoucook, I don’t think you can sub almond milk. I’ve tried to sub it for tapioca pudding and fora mousse and both times they didn’t set. I’m wondering if soy milk would work because I hate to use those non dairy creamers
I agree! Those non-dairy creamers are NON FOOD! All they are is chemicals. There is soy or coconut creamer which are a little thicker than their milks.
I love Boston Cream Pie, but never thought to make it parve. Can almond milk sub for the non-dairy creamer?
This cake is beautiful! I can’t wait to make it.