By Rebecca Reilly

Gluten-Free Boston Cream Pie

SERVES 8 TO 12

Boston Cream Pie is actually a cake. For an impressive dessert, double the Vanilla Pudding recipe and slice cake layers in half horizontally to make four thin layers.

 

“Butter” Cake

MAKES TWO LAYERS

This cake stays moist and delicious without refrigeration. The recipe also makes a great birthday cake topped with your favorite frosting.

2 cups Rebecca’s All-Purpose Flour Blend (below), more for dusting pan
2 teaspoons gluten-free egg replacer*
1 teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
2 sticks butter or dairy-free replacement, softened
1 cup sugar
4 eggs, room temperature
1 teaspoon pure vanilla extract
4 teaspoons milk of choice (rice, hemp, soy)

1. Preheat oven to 350 degrees. Grease two 8-inch or 9-inch round cake pans. Line pan bottoms with parchment paper or dust with gluten-free flour blend.

2. Mix together flour blend, egg replacer, baking powder, xanthan gum and salt. Set aside.

3. In a separate bowl, cream butter until it’s white. Add sugar and continue creaming until fluffy, about 5 minutes.

4. Add eggs to butter, one at a time, beating until smooth.

5. Stir dry ingredients into butter mixture. (If eggs are cold or not well incorporated, the batter may appear curdled. To rectify this, add an additional tablespoon of flour blend.) Add vanilla and milk.

6. Pour batter evenly into prepared pans. Place on middle rack in preheated oven and bake for 15 to 20 minutes or until done. Let sit for 5 minutes in the pans before removing cakes to cool completely on a rack.

7. To assemble, spread Vanilla Pudding over one layer of cake. Gently place the second layer on top. Use a pastry brush to brush off any cake crumbs from the top and sides. Place cake on a cooling rack over a cookie sheet. Pour Ganache (recipe below) over the top of the cake, allowing it to drip down the sides. Slice and serve.

*TIP Gluten-free egg replacer is available from Ener-G Foods (ener-g.com).

Vanilla Pudding

MAKES 2½ CUPS

2½ tablespoons cornstarch
1⅓ cups light cream or milk of choice (rice, hemp, soy), divided
1 egg yolk, beaten
½ cup sugar
Pinch salt
1 teaspoon vanilla

1. Dissolve cornstarch in ⅓ cup cream or milk of choice. Whisk in egg yolk. Set aside.

2. In a saucepan, mix together sugar, salt and remaining 1 cup cream or milk of choice. Bring to a boil.

3. Slowly whisk ¼ cup hot mixture into yolk mixture. Then slowly whisk this mixture into remaining sweetened hot cream in saucepan.

4. Over medium heat, continue whisking pudding until it thickens. Remove from heat and stir in vanilla.

5. Using a strainer to remove any lumps, strain pudding into a clean bowl and cool slightly.

6. Cover pudding flush with parchment paper. Refrigerate until ready to use.

Chocolate Ganache 

MAKES 1½ CUPS

1 cup heavy cream or coconut milk (not lite)
8 ounces dark (bittersweet) chocolate, chopped

1. Bring cream or coconut milk to a boil.

2. Pour hot cream over chopped chocolate and whisk until chocolate melts and mixture is smooth.

3. Set mixture aside until it begins to thicken (it should still be fluid). 

Each serving of Boston Cream Pie contains 570 calories, 38g total fat, 23g saturated fat, 0g trans fat, 167mg cholesterol, 150mg sodium, 59g carbohydrate, 4g fiber, 6g protein.

Read More on These Topics

• Celiac/Gluten Free
• Dessert