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This Matcha Boston Cream Pie updates the classic New England dessert with a grain free matcha sponge, a kinako flavored vegan pastry cream and topped with a white chocolate matcha glaze.
The first time I encountered the iconic Boston Cream Pie was in Japan of all places. On Friday’s my friends and I would pile into a car and drive to the local golf course to have lunch. Doing so saved us from having the cardboard pizza special at the lunch cafeteria.
The first time they took me to the golf course restaurant my friend insisted that I have to try the Boston Cream Pie. Oh okay. When it came out, it was a freaking cake. I’m all you said we are having pie, this is a cake. He could not explain why it was called what it was called.
I did some research and it seemed like no one does either. There are theories that it was baked in pie tins hence the name and instead of a butter cream filling, a pastry cream was used to fill the layers of the cake. Much like a banana cream pie.
Anyway I digress. The cake came out cold and I took my fork and cut off a slice and put it in my mouth. It was pure heaven. Boston Cream Pie was so cold, silky and fresh. That was not a standard cake and I loved it.
In honor of that memory and the fact that we have 2 birthday’s at the end of March I give you Grain Free Matcha Boston Cream Pie.
The cake layers are grain free made with paleo flour and dairy free milk. I still used eggs, so not completely vegan.
It’s my dad’s birthday first and was an avid golfer at that golf course we used to go to in Japan where I first had this cake. Then it’s my husbands birthday 3 days after and well he is Japanese and loves kinako. So I infused the dairy free and egg free pastry cream with it. Kinako is a powder made from roasted soy beans. It’s usually used as a coating in mochi. Which is one of his favorite desserts. It gives a nice roasted flavor that you just can’t pin point.
Making this Grain Free Matcha Boston Cream Pie is a labor of love. It will take a couple of hours with cooling times. It’s best to make it over a period of 3 days by starting with the pastry cream. It can be stored in the refrigerator for up to a week and it also helps set up so that it is firm. You don’t want it dripping all over the place.
To make it vegan I used agar agar as the stabilizing agent. I’ve used it in prior jelly recipes and when using the right amount with the combination of arrowroot powder, you get a nice textured vegan custard.
On day 2 make the grain free matcha sponge cake.
I combined Aiya Cooking Grade Matcha with paleo flour and is mixed with a custard like milk mixture and then lighted up with stiff egg whites.
This batter makes one 9 inch cake or can be divided into two six inch cake tins. It all depends how thick you want the cake layers to be. I personally like it thin as I like the ratio of the bottom and top layer to match the thickness of the cream in the middle.
It’s perfectly cooked in 20 minutes. Let the cake cool in the tin for 5 minutes and then unmold and transfer to a wire rack to cool completely. Once it has cooled down wrap it up in cling wrap and put in the fridge overnight.
It’s the day to put together the cake, the day everyone gets to have a slice. I highly recommend finishing up and assembling the cake at least 4 hours before the cake is served. There is nothing like an ice cold Boston Cream Pie in my opinion. It also gives it a chance to set so when you cut into the cake, it’s not a hot runny mess.
To make the matcha glaze I splurged and used white chocolate. The rest of the ingredients are quite earthy so the sweet glaze gives it a nice counter balance.
To start I blended in the matcha powder in to some milk. Make sure you sift the matcha so you don’t get those tiny lumps. Then I melted the white chocolate in it until it was nice a runny and thick enough to coat a cake. Cool it down to room temperature and then put in the refrigerator for a least an hour to stiffen some more.
Take out the cake from the refrigerator and place on a serving platter or cake stand. If you used the 9in cake pan, cut the cake into two layers. I like using the toothpick method which you can see here to cut the cake evenly.
Spread all the custard all over the bottom layer all they way to the edges. You want some peeking out. Layer the top of the cake on the custard and press down lightly.
Drizzle the matcha glaze by starting in the middle and slowly pushing the glaze out to the edges. Put the assembled cake in the refrigerator for at least 3 hours and take out just when you are about to serve it.
It’s the perfect cake to transition into more warm weather. Enjoy this Paleo Matcha Boston Cream Pie and make it for someone you love. They deserve it.
Happy Birthday’s Husband and Dad!!
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