Gluten Free Boston Cream Pie

Gluten Free Yellow Cake


1 ½ cups white rice flour

¾ cup tapioca flour

1 tsp salt

1 tsp baking soda

3 tsp baking powder

1 tsp zanthan gum (or guar gum)

4 eggs

1 ¼ cups white sugar

⅔ cup mayonnaise

1 cup milk

Prepare Ganache recipe (below)

Bird’s Custard (prepare according to directions on the tin)


Preheat oven to 350ºF.

Grease and flour two 9” round cake pans. (Use rice flour)

Mix together the dry ingredients and set aside.

Mix together the eggs, sugar and mayo and beat until fluffy.

Add the flour mixture and milk.

Mix well.

Spread batter into prepared pans.

Bake in preheated oven for 25 minutes. (Cakes are done when a toothpick inserted in the center comes out clean.

Let cool completely.

Using a spatula, smooth a thick layer of custard over one of the cake layers.

Place the remaining cake layer on top of the custard.

Pour ganache over top of cake and smooth with a spatula, if needed.

Chocolate Ganache


1 cup heavy cream (or coconut milk)

8 ounces semi-sweet chocolate, chopped.


Bring cream to a boil.

Pour hot cream over chocolate pieces and whisk until smooth.

Set aside and allow to thicken (But still fluid)

Prepare Bird’s Custard Powder according to direction on the tin.


One thought on “Gluten Free Boston Cream Pie

  1. Thanks for sharing! I can’t WAIT to try this. I was so tempted to buy a glazed boston cream donut today but remember how much pain and agony I’d be in, so thought I’d research how to make it. I had a rough idea of where to go (including Bird’s), so your recipe is perfect.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s