Healthified Boston Cream Pie

Healthified Boston Cream Pie

Cashew cream filling between grain-free cake, topped with a coconut raw cacao frosting. You wouldn't know it was healthy! So decadently delicious, yet low sugar, you could even eat it for breakfast (guilty). 

Healthified Boston Cream Pie


  • 2 cups Bob's Red Mill Paleo Flour 
  • 1/2 tsp sea salt
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup coconut sugar
  • 3 ripe bananas
  • 3 eggs, beaten
  • 1 tsp vanilla
  • 3 tablespoons coconut oil, melted
  • 1/4 cup full-fat coconut milk

Preheat oven to 350 degrees. 

In a large mixing bowl, add flour, sea salt, baking powder, baking soda, and coconut sugar. Stir to combine. 

In a high-speed blender, add remaining ingredients until creamy. Pour into bowl with dry ingredients and beat until batter is formed. 

Transfer batter to a 9 inch springform pan coated with coconut oil or cooking spray. Bake 30-32 minutes until edges are golden brown and toothpick comes out clean. Allow to completely cook, ideally overnight. 

Cashew Cream Filling

  • 4 cups cashews, soaked overnight
  • 4 tablespoons coconut sugar
  • 1/2 cup unsweetened nut milk (I used almond)
  • 1 tsp cinnamon 

Place all ingredients in a high-speed blender until creamy. 

*I did this in two batches of 2 cups cashews each. 

Coconut Raw Cacao Frosting

  • 1/2 cup coconut butter, melted
  • 1/4 cup ghee
  • 2 tablespoons raw cacao powder
  • 1/2 tsp maple syrup
  • 1/4 tsp vanilla 

Place all ingredients in a large bowl and stir thoroughly until blended. 

To Assemble:

Using a large serrated knife, slice cake in half. Spread cashew cream evenly on one half, and place top half back on. Spread frosting evenly on top. Enjoy! 

Healthified Boston Cream Pie
Slice of Healthified Boston Cream Pie
Slice of Healthified Boston Cream Pie