It’s a Pie! It’s a Cake! It’s a Chocolate Cream Pie Cake!
I say this every time I test a new treat, but this one really is my new favorite cake!
My latest obsession: turning my cookie recipe into edible cookie cups
These little cookie cups are filled with the same chocolate custard used in the cake. They’re bite-sized and dangerously addictive.
WATCH THE FULL VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
Notes for Success:
If you’re nervous about whipped cream or can’t find a vegan option locally, there are multiple methods that work well. If you need guidance, check the whipped cream options and reviews from the recipe author.
When making custard, cornstarch is an ingredient that’s easy to measure inconsistently using cups or spoons. I list both volume and weight measures, but using grams on a kitchen scale will give the most consistent results. Many problems with overly firm, rubbery custard come from inaccurate cornstarch measurement.
Vegan Chocolate Cream Pie Cake
3 hrs
25 mins
3 hrs 25 mins
16
Ingredients
- 1 — Recipe: Chocolate Cream Pie Cookie Cups
- 1 — Recipe: Chocolate Cake
- 1 — Recipe: Vegan Whipped Cream
- 1 — Recipe: Ganache
- ½ — Recipe: Chocolate Buttercream
For the Chocolate Custard:
- 2 cup Plant Milk (474 ml)
- ½ cup Granulated Sugar (100 g)
- 4 Tbs Cornstarch (32 g)
- 2½ ounces Vegan Semi-Sweet Chocolate
- 1½ Tbs Vegan Butter (21 g)
- 1 tsp Vanilla Extract (5 ml)
Instructions
- First, make the Chocolate Cream Pie Cookie Cups if you plan to use them as the cake topper.
- Preheat the oven to 350°F. Grease and line four 7″ cake pans with parchment.
- Prepare the chocolate cake batter according to the chocolate cake recipe and bake into four 7″ pans. If you only have 8″ pans, divide the batter evenly between two or three pans.
- While the cake layers cool, make the custard: combine the plant milk, sugar and cornstarch in a medium saucepan over medium-high heat. Stir constantly and bring to a boil to prevent scorching.
- Once the mixture bubbles, remove from heat and stir in the vegan butter and chocolate until fully melted, then add the vanilla.
- Pour the custard into a heatproof bowl to cool while you prepare the ganache.
- Prepare the chocolate buttercream according to that recipe and set aside.
- To make chocolate whipped cream, fold about ¼ cup of cooled ganache into the whipped cream during the final stage of whipping. This method works well with common vegan whipped cream brands and homemade recipes.
- Assemble the cake as shown in the video tutorial: layer cake, custard, whipped cream, repeat, crumb coat with buttercream, top with ganache and finish with the cookie cups.
Video
Notes
Read the Notes for Success above the recipe.
Measuring cornstarch: using a kitchen scale for the cornstarch will give you the most reliable custard texture. Volume measurements can vary and cause custard problems.
Because this cake contains several soft fillings, acetate cake strips are helpful for a stable, clean cake build.
Storage: Store the Chocolate Cream Pie Cake refrigerated. It will stay fresh for up to 7 days in the refrigerator.
Tried this recipe?
Let us know how it turned out!