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Gluten-Free Boston Cream Pie

Sabrina
Print Recipe Pin Recipe
Course Dessert, Snack

Ingredients
  

  • 2 cups (270 grams) Bob's Red Mill Gluten-Free 1:1 Baking Flour spooned and leveled, not scooped
  • ⅓ cup almond flour
  • 1 tbsp baking powder
  • ¾ tsp salt
  • 1 ⅓ cups sugar
  • ¾ cup canola, avocado, or melted coconut oil
  • 3 large eggs room temperature if using coconut oil
  • 2 tsps vanilla extract
  • 1 cup milk of choice room temperature if using coconut oil

Pastry Cream:

  • ½ cup sugar
  • ¼ tsp salt
  • 3 tbsps corn, potato, or tapioca starch
  • The seeds scraped from 1 vanilla bean or 1 ½ tsps pure vanilla extract
  • 4 large egg yolks save the whites for meringue, macarons, or other desserts
  • 1 ⅓ cups whole milk
  • 1 tbsp unsalted butter

Chocolate Ganache:

  • ¾ cup heavy cream
  • 6 ounces bittersweet chocolate

Instructions
 

  • Grease two 8 inch cake pans and line the bottoms of each with a circle of parchment paper. Preheat the oven to 350 degrees F (177 C).
  • In a medium-large bowl whisk the GF flour, almond flour, baking powder, and salt together. In a separate large bowl using a hand/stand mixer, mix the sugar and oil together.  Add all three eggs and mix on high for 2 minutes.  Add half of the dry mixture and beat until combined.  Add the vanilla and half of the milk and mix well.  Add the rest of the dry mixture and mix until combined.  Scrape the sides and bottom of the bowl with a spatula.  Add the rest of the milk and give the batter one last good mix.  Evenly distribute the batter between the cake pans.  Bake for 27-34 minutes or until a toothpick comes out clean.  Let the cake layers cool completely at room temperature. Make the pastry cream while cooling.

Pastry Cream:

  • In a medium saucepan, whisk the sugar, salt, starch, vanilla seeds (don't add the vanilla yet if using extract), and egg yolks together until a smooth paste forms. Add the milk and whisk until completely smooth. Place the saucepan on the stove and turn the heat to medium-low. Heat the mixture while whisking constantly, until it just starts to thicken to a paste-y consistency (takes about 6 minutes). Immediately remove from the heat and pour it through a sieve placed on top of a heat proof bowl. Push all the pastry cream through the sieve. Add the butter and whisk until melted and smooth. Place plastic wrap on top so that it is touching the pastry cream. Set the cream in the fridge until completely cooled. Meanwhile make the ganache.

Chocolate Ganache:

  • In a small saucepan, heat the cream until steamy and ever so slightly bubbly. Add the chocolate, let it sit for 2 minutes untouched, then whisk until smooth. Let the ganache sit at room temperature until the pastry cream and cake layers are completely cooled and ready to assemble.

Assembly:

  • Remove the cooled pastry cream from the fridge and whisk very well until smooth and loosened up. Place one cooled cake layer upside down on a plate and remove the parchment circle. Spoon and spread the pastry cream on top. Place the 2nd cake layer (upside down) on top of the pastry cream layer and remove the parchment circle. Spoon a generous amount of ganache onto the center of the cake and spread it out to the edges, letting it drip off the sides a bit. Cover the cake with a large bowl until ready to serve (this prevents the cake from drying out). Slice, serve, and enjoy!