Gluten Free Boston Cream Pie

by Joanne on August 4, 2009

A while ago, I used a package of Bob’s Red Mill GF Shortbread Mix.  See original post HERE.  This time, I used Bob’s Red Mill Gluten Free Vanilla Cake Mix to make Boston Cream Pie. 

DSC_0356

The mix:  Wheat Free, Gluten Free, Dairy Free. It is a blend of gluten free flours and starches to accommodate diet sensitivities.  The only items you need if you intend to use the mix for a simple sheet cake are 3 eggs, 1/2 cup vegetable oil, 1/2 cup of water, and a 1 lb 3 oz package of Bob’s Red Mill GF Cake Mix.  The instructions to bake the cake are the same as any box mix: Grease 2 9″ cake pans. In a large bowl, beat the eggs, add the mix, the oil, the water and beat for another minute.  Divide batter between the two pans and bake about 30 minutes.  2 Notes:  1.  The batter seemed stickier than my cake batter. 

DSC_0358

2.  The cakes did not brown as nicely as my standard cakes in the oven.

DSC_0361

When I recieved the package to try out, B.R.M sent a variety of recipes.  Since I’m a sucker for a new recipe, I tried the Boston Cream Pie.  The result was cake perfection.  The filling, boston cream, was divine!  The chocolate glaze topping would satisfy any chocoholic. 

DSC_0367

The custard filling: 

  • 1/4 cup granulate sugar
  • 1 TBS cornstarch
  • 1/8 tsp salt
  • 3/4 cup milk (you can use cow’s, soy, hemp, or nut) at room temp.
  • 2 egg yolks, at room temperature
  • 1 TBS buttery spread such as SmartBalance
  • 1 tsp vanilla extract

In medium saucepan, whisk the sugar, cornstarch, and salt. In a separate bowl, whisk the yolks and milk then add to the sugar.  Put the pan on medium-low  and cook – whisk constantly until it comes to a boil and thickens. Remove from heat. Put into a bowl, cover with plastic wrap-making sure it touches the surface of the pudding so a top doesn’t form, and chill 2 hours.

Chocolate Glaze

  • 1 3/4 cup powdered sugar
  • 2 TBS unsweetened cocoa powder
  • 1/8 tsp salt
  • 1/2 stick butter spread (or butter), melted
  • 1 tsp vanilla
  • 2 TBS water – or as needed

In a bowl, whisk the sugar, cocoa, salt to blend.  Stir in the butter and vanilla and mix until blended.  Add water if needed, 1 TBS at a time until it is a spreading consistency. 

Assembly:  Place one layer of cake on a platter and level if needed.  Add the chilled custard filling.  Top with next layer and spread on the chocolate glaze.  Refrigerate any leftovers.

DSC_0375

The result:  It was a very tasty cake.  It could use a sugar wash because it wasn’t as moist as my usual cakes.  The flavor was perfect. The crumb was perfect.  No one would know this cake was Gluten Free.  Bob’s Red Mill does it again!  APPLAUSE!

Print Friendly, PDF & Email

3 Comments

  • At 2009.08.04 11:54, Jacqueline said:

    Oh, that does look good, so very good!

    • At 2009.08.04 21:50, BitterSweet said:

      Now that is one kick-ass cake! Really impressive that it’s gluten-free as well.

      • At 2009.08.04 22:06, Kelly said:

        I can’t wait to try this recipe. I just finished making gluten-free cookies from a mix. They turned out very well, with a cake-like texture.

        Previous post:

        Next post: