Vegan Boston Cream Pie

Ingredients

• 1 Recipe Vegan Vanilla Cake (with cake flour if possible)
• 1 Recipe Vegan Custard
• 1 cup vegan chocolate chips
• 1/2 cup vegan creamer*
• 2 tablespoons corn syrup, optional

Instructions

1. 1

   Prepare vegan vanilla cake according to instructions. Let the cakes cool completely before filling with custard layer.

2. 2

   Prepare the vegan custard and let it chill in the refrigerator while the cakes cool, about an hour.

3. 3

   Once the cakes have cooled, remove the custard from the refrigerator and use a hand mixer, or stand mixer with whisk attachment and mix to make it smooth again. It can get a little clumpy while chilling.

4. 4

   Place one of the cake layers on a serving plate, then spread most of the thickened custard over the cake, saving 1/2 cup or a little more. Place the other cake layer on top and gently push down, just a little so it sticks.

5. 5

   To get the thick custard look from the outside of the cake, fill in any empty spots with more custard, using a butter knife. You could skip this part, it just makes the cake prettier for presentation. Spread it on smoothly, until it looks even all the way around.

6. 6

   --- Make the ganache ---

7. 7

   Place the chocolate chips and corn syrup in a medium bowl.

8. 8

   In a small pot, heat the vegan creamer until just simmering, then immediately pour it over the chocolate chips and corn syrup. Let sit for 2 minutes, then whisk or stir until smooth. You could also warm the creamer in the microwave for about 1 minute.

9. 9

   Let the ganache sit for 20 minutes until it thickens somewhat. You want it thick enough that it will just drip down the sides without being too runny.

10. 10

    Stir the ganache once more before pouring over the cake, spreading it gently to the edges. Let it drip down the sides. Slice and serve.