Posts Tagged ‘vegan boston cream pie’

So I was checking out the stats on our li’l blog here this morning. Jessica’s posts, overwhelmingly, are the ones people search for, particularly her take on Mark Bittman’s quinoa and her transformation from vegetarian to paleo. By and large, I can only assume that people come to my posts by way of “remy the rat cooking,” “cake ruined,” “homemade poop shit cake,” and a bizarre number of people researching blood in their cats’ stool (though, to be fair, Jessica has a cat, not me, so that might be her too). Whoever came to us via searching “pretty women,” thank you, you made my day.

So I’m not really a hit on the blogosphere! Doesn’t bother me, because a) I always forget to tag my posts, and b) I gotta do me, and “me” is baking. I’ve tried to shy away from it for the last few months, mostly because I don’t want to tempt myself with a whole cake in my house, and also because I’ve started seeing a personal trainer at my gym and I want to prove it’s worth the TOO MUCH MONEY. So I’m only baking when I have somewhere to bring my treats and leave them.

Vegan dinner club this month was Presidentially themed, so because I love Catholics and sluts equally, I thought I’d honor the Kennedy clan with a Boston cream pie. I adapted the recipe I found here, which was very, very thorough. I made my tweaks mostly because I couldn’t be bothered to deal with a few ingredients or steps. It seemed to be a hit last night, so you should absolutely try to make this at home. Fun fact: It does not “taste vegan,” i.e. of twigs and dirt. But nothing at vegan dinner club ever does. They’re champions.

For the cake, you’re going to need:

1 1/4 C unbleached all-purpose flour

1/4 C cornstarch 

2 tsp baking powder
1/2 C unsweetened almond milk (at room temperature)
1 C sugar
4 TBSP Earth Balance
3/4 tsp salt
1 tsp vanilla extract (you can go crazy here and add a little more; who am I to stop you?)
1 tsp almond extract (ditto!)
4 1/2 tsp of Ener-G Egg Replacer mixed with 6 TBSP room temp. water (equiv. of 3 eggs)
3 TBSP oil
Here’s what you do:
Preheat your oven to 350. The original recipe calls for a 9″ cake pan, and then cutting the cake in half, but why do that if you have two 8″ or 9″ cake pans? You’re a smart cookie. You tell me what’s easier. Whatever you decide, spray ’em both with Pam and set them to the side.
In one bowl, you’re going to sift your flour, baking powder and cornstarch together. In a different bowl, add your fake butter, sugar, salt, vanilla and almond extract. (The original also calls for butter extract, and you know me, I frickin’ love my butter, but I was not spending five dollars on 1/8 of a teaspoon for this recipe. Deal.) Beat those guys together until they’re fluffy. Now add your fake eggs and oil and mix it up again. Now you’re going to do that thing your granny taught you: Put in a third of the flour, and half the milk, then mix, do it again, mix, add the last of the flour and mix until smooth. So simple. Pour into your pans, make sure everything’s smooth on top because you’ll be layering later, and pop in the oven. I checked at 30 minutes and they were nearly done. Things may differ in your oven.

This is not a "clean-as-you-go" kitchen.

While that’s happening, make your “custard” and your chocolate sauce (say it like Epic Meal Time!).
For your creme filling, you’ll need:
5 TBSP Earth Balance
5 TBSP shortening (I used butter-flavored Crisco. So vegan!)
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 C powdered sugar
1 tbsp tapioca powder (it asked for soy powder, but naaaaah)
3 TBSP tofu sour cream
Just mix this. Yay!
For the chocolate sauce, you’ll need:
1/2 C light coconut milk (it asked for vegan unsweetened coconut creamer, but whatever)
1 TBSP light corn syrup
1 C vegan chocolate chips
pinch of sea salt
1/4 tsp vanilla extract
So here’s what you do:
Put the coconut milk and corn syrup into a small pot, like your Paula Deen butter warmer, for instance. Let it cook until you start getting a few bubbles around the edges. Quick! Take it off the heat and add the rest of that shizz, and whisk until smooooooth as silver.
To put this delightful beast together, you may have to cut your one cake in half, but if you were the smartest cookie in the land, you’ll just pop your two cakes out of their pans. Pick the ugly one, and cover it with your faux custard. Then, pop the pretty one on top, and cover it in your delicious chocolate sauce. Let that business run all over the sides. We aren’t prim here. You can chill it or not, but you will not be able to stop yourself from eating it.

All that was left at the end. Yours will be prettier, I promise.

Now if you’ll excuse me, I believe I have some paczki to make. Details to come.

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