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On my recent visit to Boston I was on a quest to try the gluten free versions of local specialities, but I failed in my mission to find coeliac-friendly gluten free Boston Cream Pie. So, naturally, as soon as I got home I started researching the traditional recipe and created this very delicious gluten free take on this beloved classic.

Despite it’s name, Boston cream pie is not a traditional pie with a pastry pie crust, it’s a cake! In this recipe we have two layers of gluten free vanilla sponge sandwich set vanille custard and topped with dark chocolate ganache – absolute heaven.

I loved developing this recipe and being able to try a treat that would usually be off limits to me as a coeliac. And now I am delighted that I can share my gluten free Boston cream pie recipe with you all, to spread a little gluten free joy.

What Flour Blend To Use

I used a gluten free self raising flour called FREEE by Doves Farm, which is widely available in UK supermarkets. Other blends should work nicely for this cake too.

If you only have plain flour, add an extra 1.5 tsp baking powder to the mixture. And you may also need to add an extra 0.5 tsp xanthan gum if your base blend does not contain it.

Can I Skip The Ground Almonds

Yes if you have a nut allergy or need to avoid almonds, simply replace them with 40g gluten free self raising flour and reduce the quantity of baking powder to 1 tsp.

The cake stays a little softer for longer when using the ground almonds, but the sponge will still be delicious without them.

Trouble Shooting

“My custard was too runny” – you need to cook the custard for longer next time, until it is quite thick, before putting it in the fridge to set. You also must make sure it is fully chilled before adding to the cake.

“I Don’t Have Enough Cake Tins” – if you don’t have an extra cake tin or small springform tin to set your custard in, you can pipe it instead. This was a brilliant tip from Preppy Kitchen‘s BCP recipe, which I found worked really well, but I appreciate not everyone has as many cake tins as me. To pipe, chill fully in the fridge, wrapped in cling film, then transfer to a piping bag and pipe onto your cake.

Storage

Once assembled, you should store any leftovers in the fridge (or the whole cake if not eating right away), as it contains fresh custard. Cover with cling film to avoid it drying out in the fridge.

Gluten Free Boston Cream Pie

This gluten free Boston Cream Pie will serve about 8 people, allowing for generous slices. You could stretch it to serve 10 if you want to serve slightly smaller portions.

You’ll find a full method below, with some photos under the recipe to help give you a visual guide. If you need any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.

If you enjoy this gluten free Boston cream pie, please leave a review on the recipe card below. It makes a world of difference to me and it’s helpful for other readers.

Thank you! Laura xxx

Gluten Free Boston Cream Pie
Yield: Serves 8

Gluten Free Boston Cream Pie

Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 3 hours
Total Time: 3 hours 45 minutes

A gorgeous gluten free Boston cream pie - two layers of vanilla gluten free sponge sandwiching a vanilla set custard filling, topped with dark chocolate ganache. A beloved classic made gluten free!

Ingredients

For the custard:

  • 500ml (17fl oz) whole milk
  • 6 large egg yolks
  • 1 tsp vanilla bean paste or 1 vanilla pod, split in half
  • 100g (3.5oz) caster sugar (superfine sugar)
  • 50g (1.75oz) cornflour (cornstarch)

For the cake:

  • 200g (7oz) unsalted butter, at room temperature
  • 3 large eggs
  • 160g (5.5oz) gluten free self raising flour (I used FREEE by Doves Farm)
  • 50g (1.75oz) ground almonds
  • 200g (7oz) caster sugar (superfine sugar)
  • 1.5 tsp baking powder
  • 0.5 tsp xanthan gum (increase to 1 tsp if your flour blend does not contain xanthan)
  • 1 tsp vanilla extract
  • 3 tbsp milk

For the chocolate ganache:

  • 100g (3.5oz) dark chocolate
  • 100g (3.5oz) double cream (heavy cream)

Instructions

  • Start by making the custard. Gently warm the milk and vanilla in a small non-stick saucepan, allowing the flavour to infuse. Do this for about 5 minutes, until little wisps of steam are coming off the surface, but the milk is not boiling (no bubbles). If using the vanilla pod, scrape out the seeds and remove the pod at this point.
  • Whisk the yolks and sugar together in a mixing bowl, then add the cornflour and whisk through until completely smooth and thick.
  • Pour the warm milk over the yolks, whisking continuously. Then tip the contents of the bowl back into the saucepan, straining through a sieve to remove any lumps.
  • Cook the custard for 4 minutes over a medium-high heat, stirring with a small hand whisk continuously to prevent any lumps from forming. Then take off the heat and whisk for a further minute. It will thicken to the consistency of thick, pourable custard. If you have any lumps, just stir stir stir until they break down, as you want it to be perfectly smooth.
  • Line a cake tin or small springform tin (8 inch/20cm or slightly smaller) with cling film, then pour the custard into the tin. Top with a sheet of clingfilm, pressing it directly onto the surface of the custard - this will ensure a skin doesn't form on top of the custard while it cools.
  • Cool at room temp for half an hour then pop it into the fridge to set completely (min 3 hours or you can do this overnight).
  • Once that has nearly cooled, time to bake the cake! Preheat the oven to 180C/350F (fan). It's a nice, easy all-in-one method. Combine all the cake ingredients in a stand mixer bowl, food processor or bowl until you have a smooth cake mix. It should be quite thick and very smooth with no lumps (although the ground almonds may make it look slightly grainy - this is fine).
  • Grease and line two 8 inch/20cm cake tins with non stick baking paper. Then divide the cake mixture evenly between the two tins.
  • Bake for approximately 20-25 minutes, until your cake tester comes out clean from the centre of the cakes.
  • Then turn the gluten free cake sponge out onto a wire cooling rack and leave to cool completely.
  • Once cooled, time to make the ganache and assemble the cake. Chop the dark chocolate and place it in a microwave safe bowl, along with the cream. Heat in the microwave for 1 minute (or if on the hob, until the cream is letting off little whisps of steam), then leave to sit for 1 minute.
  • Stir with a fork to combine the cream and melted chocolate, until you have a smooth and thick ganache.
  • To assemble the cake, carefully remove the top layer of cling film from the custard and place a vanilla sponge on top. Carefully flip onto a serving plate and ease off the remaining cling film, before placing the second sponge on top.
  • Pour the chocolate ganache on top of the cake and spread with a palette knife. Leave the ganache to firm up for a few minutes (pop in the fridge if you are short on time), then serve! I find it easiest to cut the cake with a serrated knife and a gentle sawing action rather than pressing down hard - the latter can cause a custard splurge! But with a gentle hand it cuts beautifully, with lovely custard and cake layers. Enjoy!

    • Notes

    If you have any custard distasters (from insufficient cooking or chilling) do not stress - simply scrap it all into a piping bag, chill for a little longer, then pipe into your sponge. Total worst case scenario you can go for a deconstructed Boston cream pie and serve on the side in bowls with chocolate ganache-topped sponge.

    If you do not have self raising flour, use plain and add an extra 1.5 tsp baking powder.

    Store any leftover in the refrigerator, wrapped in cling film or in a tupperware.

    © Laura Strange (www.mygfguide.com)
    Cuisine: Baking / Category: Cakes & Bakes

    For more brilliant gluten free bakes, why not try some of my other recipes while you are here:

    Happy baking! Laura xxx