Paleo Boston Cream Cake

by Evolved Chocolate

Paleo Boston Cream Cake

If the "layered" cake thing intimidates you, have no fear! Bake this in a large casserole dish, let it cool, pour the pudding over the top and the fresh chocolate ganache over that. Scoop and serve! 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Keyword: gluten free, Paleo
Servings: 10 people


Vanilla Pudding Ingredients

  • 1 full can coconut milk
  • ¼ cup maple syrup
  • 1.5 tablespoons arrowroot powder
  • 1 egg yolk
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Vanilla Cake Ingredients

  • cup almond flour
  • ½ cup coconut flour
  • 4 teaspoons baking powder
  • 4 teaspoons baking soda
  • 8 eggs
  • 1 cup nondairy milk
  • ½ cup coconut oil melted
  • 1 cup maple syrup

Chocolate Ganache Ingredients

  • 1 cup chopped dark chocolate
  • ½ cup non dairy milk


Vanilla Pudding Instructions

  • Let coconut milk and maple syrup come to a light boil.
  • While it’s heating, whisk together egg yolk and arrowroot powder in a separate small bowl.
  • Take out about ½ cup of the boiling milk, and slowly whisk that in into the egg mixture.(This helps keep the eggs from scrambling when added to the hot mixture.)
  • While constantly whisking the hot milk in the pot, add the egg mixture.
  • Let come to a boil again while whisking still. You’ll now see it starting to thicken up.
  • After about 5 minutes of a light boil, turn off heat, add salt and vanilla extract, and transfer to bowl.
  • Set in fridge to cool.

Vanilla Cake Instructions

  • Preheat oven to 350℉.
  • Whisk together all dry ingredients in large bowl.
  • In separate small bowl, whisk together rest of wet ingredients and add to dry mixture. Whisk together until completely combined.
  • Pour into two 8” parchment lined cake pans. Bake for 20-30 minutes.
  • Let cool completely before assembling.

Chocolate Ganache Instructions

  • Put chopped chocolate in shallow bowl and heat the milk on a medium heat in small pot.
  • Once the milk is just starting to boil, take it off the heat and pour over chopped chocolate.
  • Let sit for thirty seconds before whisking together to combine.
  • Set aside on counter while assembling cake.
  • *If you want it to be a little thinner, add melted coconut oil 1 tablespoon at a time until desired consistency is achieved.


  • Place one 8” cake on plate/serving platter.
  • Spread the cooled and thickened pudding over that, and cover it with the second cake.
  • Spread chocolate ganache over top and serve! Enjoy!


Level: Difficult
Nutrition Facts
Serving Size 1 slice
Servings Per Container 10

Amount Per Serving
Calories 305 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 550mg 23%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 12%
Sugars 15g
Protein 7g 14%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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