Our non-vegan neighbor/friend invited us for a homemade plant-based chili dinner, and I offered to bring a dessert.
She implied that we should celebrate her belated birthday, and I was happy to make a birthday cake for her.
When asked what type of cake she typically likes, she said she usually likes cupcakes that are made with vanilla cake with chocolate frosting.
I know she liked the vegan chocolate mousse I made with avocado, so this is what I came up with.
Boston Cream Pie Inspired Birthday Cake!
Vanilla sponge cake.
Custard cream.
And avocado chocolate frosting.
I made vegan custard for the first time, and I was surprised that you can make delicious custard cream without dairy milk or eggs.
Making Boston Cream Pie was not my initial intention, but when I looked at the final product, it definitely reminded me of that.
I decided not to call it “Boston Cream Pie” mainly because 1) mine has three layers and not two! and 2) mine has a little more decorative touch on top.
When it comes to cake-decoration, my motto is usually the simpler the better.
But this time I decided to put in a little more effort.
And I’m glad I did.
Absolutely loved how it turned out.
It’s a little girly but still elegant.
Unfortunately, our dinner got cancelled, so my friend never got to see or taste this cake.
The bright side is that my husband and I got to keep it to ourselves!
The flavor combination was great.
Many store-bought Boston cream pies tend to be too sweet for me.
But of course, when you make your own cake, you can control the sweetness, which is always a big plus.
I loved my BCP-inspired cake, and I will definitely make it again.
Vegan Custard Cream:
1.5 cups soy milk
1/3 cup sugar
a pinch of salt
3 tablespoons cornstarch
1-2 teaspoons vanilla extract
2-3 tablespoons vegan butter
1. Combine all the ingredients in a small pot, except for vanilla and butter.
2. Cook over medium heat until it achieves the preferred thickness. Constantly stir.
3. Remove from heat. Add vanilla extract and butter. Mix well. Cool. Refrigerate.
