Chef Joey's Vegan Boston Cream Pie

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup unbleached flour
• 1 1/4 teaspoons non-aluminum baking powder
• 1/2 teaspoon sea salt
• 1/4 cup potato ( potato puree)
• 1 tablespoon vegan margarine (vegan)
• 1/2 cup raw sugar
• 1 teaspoon vanilla
• 1/4 teaspoon lemon extract
• 1/2 cup soymilk (plain at room temperature)
• 1 (3 7/8 ounce) box vegan vanilla pudding mix (i used dr. oetker cooked style)
• 1 1/2 cups water
• 2 tablespoons vegan margarine (melted)
• 2 tablespoons unsweetened cocoa
• 2 tablespoons water (hot)
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla

Recipe

• 1 preheat oven to 350'f.
• 2 lightly spray an 8 inch round cake tin.
• 3 for the filling:.
• 4 prepare the pudding according to package directions but use less milk as the ingredients state above. the filling should be thicker then if you were just making a pudding.
• 5 for the cake:.
• 6 in a mixing bowl sift the flour, baking powder and salt.
• 7 in another bowl cream the potato and margarine together. add sugar and beat until sugar is fluffy and incorporated into the mixture.
• 8 add the vanilla and lemon extract and continue beating.
• 9 slowly add the soy milk and beat until well mixed. add the flour mixture, 1/3 cup at a time and beat until the batter is smooth.
• 10 pour the batter into your prepared pan and bake for 25 to 30 minutes, or a tooth pick comes out clean inserted in the center.
• 11 if done, remove cake from oven and cool on a metal rack for 20 minutes. remove the cake from the pan and cool for an additional hour on the cooling rack.
• 12 cut the cake in half. fill it with the vanilla pudding, put the top back on the cake and glaze.
• 13 for the glaze:.
• 14 combine the melted margarine, cocoa and hot water in a bowl. blend in the confectioner's sugar and vanilla. when you like the consistency pour or spread over the cake and let it cool for a while so the glaze can set.
• 15 bon appetit.