{not my childhood} Boston Cream Pie

So as a kid I remember loving to make cakes, pies, cookies, deconstructed peanut butter balls - pretty much anything sweet and I was all over it. Even back then as a little girl I loved the look on someone's face when I really knew they liked what I made. Of course back then I knew no such thing as vegan, raw, gluten-free, paleo - oh how the culinary world has changed! And I love it! Today my favorite thing in the whole wide world {in the kitchen anyways} is to create delicious food that is void of the usual suspects - milk, butter, gluten, refined sugars, fats, etc.  Most of my dishes are completely vegan so free of eggs too; however, lately I have been playing around with creating more 'paleo-friendly' dishes which means no grains or beans of any kind, and often times does include eggs.   The recipe that follows is a re-make of my childhood favorite, the beloved Boston Cream Pie.  This was hands-down my favorite recipe to make as a kid and I love that it really is not a pie at all.  I wanted to see if I could make the entire cake vegan and paleo {so no animal products and no flours made from grains or beans}; the custard and frosting came out perfect but....the cake?  Not so much.  The vegan version came out a deflated crumbly gooey flaxseed-y mess.  Not too worry, I still made use of it crumbled in cup layered between the custard and drizzled with the dark chocolate ganache - Boston Cream Parfait, anyone? Nom Nom Nom.  Now back to the pie, the cake pictured here and the one that actually turned out was made with duck eggs from my local farmer's market - I am all about local and high-quality ingredients and I've heard great things about the benefits of duck eggs vs. chicken eggs so I was eager to give them a try.

I will continue my experiment for the perfect vegan and paleo-friendly cake, but in the meantime savor this yumminess :)

{not my childhood} Boston Cream Pie

free of dairy, gluten, grains, nuts*, refined sugar or oils

Cake 1/4 cup coconut flour 1/8 tsp pink Himalayan sea salt 1/8 tsp. baking soda 3 Duck eggs (can substitute with chicken eggs) 1/4 cup coconut oil 2 Tbsp. brown rice syrup 1 Tbsp. pure Vanilla Extract

Custard 1 cup full fat coconut milk 1 1/2 Tbsp. arrowroot flour 2 Tbsp. brown rice syrup 1/4 tsp. Pure Vanilla Extract pinch of sea salt

Chocolate Ganache Frosting: ½ cup maple syrup, brown rice syrup or honey ½ cup cacao powder 2-3 Tbsp. coconut oil Pinch of pink Himalyan sea salt


For the Cake: 1. Preheat oven to 350 and grease a 5in round spring-form cake pan and dust with coconut flour.  2.In a large bowl, whisk together wet ingredients.  eggs, coconut milk, vanilla extract and palm sugar.
3. In a smaller bowl, combine coconut flour, salt and baking soda.
4. Mix dry ingredients into wet with a handheld mixer or KitchenAid until just incorporated. 5. Pour batter into prepared pan and back for 20-25 minutes until toothpick inserted in middle comes out clean (a few crumbs attached are ok) 6. Let cool on wire rack for 1 hour.

For the Custard: 1. In a medium saucepan, combine all ingredients and whisk together until it is smooth. 2. Place over medium heat and stir constantly until it begins to boil. 3. Reduce heat to low and continue to stir until it thickens. 4. Transfer to bowl and refrigerate until set.

For the Ganache: 1. Blend the maple syrup and coconut oil until well-combined. 2. Add cacao powder and salt to blender and mix until creamy, shiny and smooth :)

To Assemble: 1. Using a serrated knife cut the cake in half lengthwise to create two 5-in round cakes. 2. Layer one of the cakes with custard and gently cover with second cake. 3. Pour ganache over the top of cake and place in fridge for at least 1 hour before serving.

*Contains coconuts, although truly considered a fruit by many :)

RecipesJamie Wagener