“I have this thing about Boston Cream anything... From Veggie Life.”

Ingredients Nutrition


  1. The milk and the potato need to be at room temperature.
  2. Cake: Preheat oven to 350°F Spray and flour an 8 inch round pan.
  3. Sift flour, baking powder and salt together.
  4. Cream Potato and margarine. Add the sugar and beat until fully blended and mix is fluffy.
  5. Add the Vanilla and lemon to the sugar mix and continue to beat.
  6. Slowly add soy milk, beating until fully blended. Then add flour mixture, 1/3 cup at a time, and beat until batter is smooth.
  7. Pour into pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cool in the pan for 20 minutes.
  9. Remove from pan and let cool on a rack for at least 1 hour.
  10. filling:
  11. In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute. Add remaining water Wash down sides of blender while doing so and then blend on high for 2 minutes. Add tofu, sugar, cornstarch, and salt. Blend on high until mixture is completely smooth.
  12. Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly. Continue cooking and stirring until mixture is very thick, about 2 minutes.
  13. Remove from heat then stir in oil and vanilla. Allow to cool, stir occasionally. At room temperature, cover and refrigerate until chilled, at least 1 hour.
  14. To make glaze:
  15. In a medium bowl, blend cocoa and oil. Add sugar and water and beat until smooth.
  16. To assemble cake:
  17. Split cake into layers. Place bottom on plate and spread filling on. Top with second layer. Spread glaze over top layer. Don't worry if it drips.
  18. Refrigerate until served.

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