One of my favorite desserts, well at least second or third favorite is Boston Cream Pie. Now you can enjoy the exact same taste with vegan ingredients. Checkout below this tasty recipe. 

Ingredients

Pastry Cream

•1/2 cup unbleached all-purpose flour

•2 cups non dairy milk

•1/3 cup organic sugar

•1/2 teaspoon sea salt

•1/4 cup lemon juice

•2 teaspoon lemon zest

•1/2 teaspoon vanilla extract

Vanilla Cake

•2 1/4 cups unbleached all-purpose flour

•2 1/4 teaspoons baking powder

•1 teaspoon sea salt

•3/4 cup non dairy butter (room temperature)

•1 1/2 cups organic sugar

•9 tablespoons aquafaba (liquid from canned chickpeas)

•1 1/2 teaspoons vanilla extract

•1 cup non dairy milk

•1 tablespoon apple cider vinegar

Chocolate Ganache

•16 oz. dairy free chocolate chopped

•1 13.5 oz. can coconut milk

Instructions

1Preheat oven to 350F and prepare the pastry cream.

2In a small bowl whisk together the flour, milk, sugar and salt. Place mixture in a saucepan over medium heat whisking constantly for about 5 to 6 minutes or until mixture is thickened.

3Add the remaining ingredients and whisk until combine and cook for another minute. Remove from heat and transfer the mixture to a bowl. Place a piece of wax paper or plastic wrap directly on top of the pastry cream to prevent a skin from forming on top.

4Place in the refrigerator to cool and prepare the vanilla cake.

5In a small bowl mix together the milk and apple cider vinegar and set aside, in a medium bowl combine the flour, baking powder and salt,

6Using a stand mixer with the paddle attachment cream the butter and sugar on medium-high for about 3 minutes. Add the aquafaba, vanilla and mix until incorporated.

7Add the flour and milk mixtures and mix until combine. Pour the batter in a silicone cake pan and bake for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and allow to cool completely

8While the cake is cooling prepare the ganache. Place the chocolate in a medium sized bowl and set to the side.

9In a small saucepan over medium-high heat, heat the coconut milk until bubbles start to appear and steam rises to the surface.

10Pour the hot coconut milk over the chocolate and let stand for 5 minutes without stirring. After the 5 minutes stir the mixture until smooth set to the side to cool slightly while assembling the cake.

11Once the cake is cool split the cake horizontally in half using a long thin knife. Place the bottom layer of the cake on a serving plate cut side up. Spread the pastry cream over the bottom layer and top the custard with the top half of the cake cut side down.

12Pour the ganache over the top of the cake. Place the cake in the fridge so the ganache can harden slightly so it will slice easily and enjoy.!