Grain Free Matcha Boston Cream Pie Recipe

Desserts | Recipes | Spring/Summer
March 22nd, 2019
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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. 

This post is sponsored by Aiya Matcha

Boston Cream Pie

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.

Grain Free Matcha Boston Cream Pie

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.

Multi Day Cake Bake

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.

Day 1 – Kinako Pastry Cream

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.

Day 2 – Grain Free Matcha Sponge Cake

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.

Day 3 Putting it all together!

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.

Matcha Glaze

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.

Cake Assembly

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.

This post is sponsored by Aiya Matcha.  All recipes, and stories are my own.  Thank you for supporting brands who support me.

Happy Birthday’s Husband and Dad!!

Matcha Boston Cream Pie Recipe
5 from 1 vote
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Grain Free Matcha Boston Cream Pie

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.

Course Dessert
Cuisine American, Japanese
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Author Rezel Kealoha

Ingredients

Grain Free Matcha Cake

  • 1 3/4 Cup Paleo Flour
  • 2 Tablespoons Aiya Cooking Grade Matcha Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 3 Eggs Yolks and Whites Separated
  • 1/2 Cup Melted and cooled Vegan Butter
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Nut Milk at room temperature
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Apple Cider Vinegar

Vegan Kinako Pastry Cream

  • 2 Cups Nut Milk
  • 1/4 Cup Maple Syrup
  • 3 Tablespoons Kinako Powder
  • 2 Tablespoons Agar Agar
  • 1/4 Cup Arrowroot Powder

White Chocolate Matcha Glaze

  • 1 Cup Nut Milk
  • 2 Tablespoons Aiya Cooking Grade Matcha Powder
  • 1 Cup White Chocoate

Instructions

Day 1: Make the Vegan Kinako Pastry Cream

  1. In a large sauce pan mix the milk, maple syrup and kinako together.  Add in the agar agar and mix well.  Then add in the arrowroot powder.

  2. Bring to a running boil for 1 minute and then take off the heat and let it cool to room temperature.

  3. Transfer to a bowl and cover with clink wrap.  Make sure the cling wrap is placed right on top of the custard so that it doesn't form a skin. 

  4. Put in the refrigerator until assembly time.

Day 2: Make the Grain Free Matcha Cake

  1. Pre-heat oven to 325F and grease and line a 9 inch cake pan or two 6 inch cake pans. 

  2. In a large bowl combine the paleo flour, baking soda, salt and Aiya Cooking Grade Matcha.  Stir well to blend.

  3. In another bowl combine the butter, milk, maple syrup, vanilla and vinegar.  Mix well and then add in the egg yolks.

  4. In a stand mixer or using your bare arms and a whisk whip up the egg whites into very stiff peaks.  It should be able to hold it's shape and be supper fluffy and white.

  5. Add the custard mixture into the dry ingredients and mix well.  Add in one big tablespoon of egg whites into this batter to make it easier to mix in the other egg whites with out breaking down the air you whipped in it so much.

  6. In 2 batches add in the egg whites and slowing mix it into the batter until everything is nice and smooth.

  7. Pour into your cake pans.  If using the 9 inch pan bake for 20 minutes.  If using the 6 inch cake pans check after 15 minutes.  Use the toothpick method to test the doneness of the cake.  If the toothpick comes out clean, it's done.  If there is still cake batter on it check the cake in 2 minute intervals.  You don't want to over bake.

  8. Cook in the cake pan for 5 minutes and then unmold the cake or cakes on to a wire rack to cook fully.  You must let it cool at room temperature as the core of the cake is still baking internally.

  9. Once it has cooled completely wrap it in cling wrap and place in the refrigerator until it's assembly time.

Day 3: Make the White Chocolate Matcha Glaze

  1. Pour the milk into a small sauce pan and sift in the Aiya Cooking Grade Matcha Powder.  Mix well.  Bring to a slight boil on low/medium heat.  Turn off the heat and add in the white chocolate.  Mix well to melt the chocolate.

  2. Transfer to a bowl to cool to room temperature and then refrigerate for at least 1 hour to get to a pouring consistency. 

Assemble the Matcha Boston Cream Pie

  1. Place the unwrapped cake on a serving platter or cake stand and cut the cake in half if you used a 9 inch cake pan.  I recommend using this method.

  2. 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.

  3. Don't forget to add a candle if it's for a birthday!

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You can purchase a bag of Aiya Cooking Grade Matcha Here.

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