Smooth and irresistibly rich, this vegan chocolate pastry cream is also gluten free and perfect for filling pastries, layering in cakes, or enjoying by the spoonful. Made with few simple ingredients, this recipe ensures that everyone can indulge in the luxurious taste of chocolate pastry cream. Try also my gluten free vegan vanilla pastry cream here!
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This chocolate creme patissiere is:
- gluten free, dairy free and egg free
- without xanthan or other gums or thickeners
- easy and quick to make
Ingredients
To make this gluten free vegan chocolate pastry creme you will need:
- plant based margarine or vegan butter
- gluten free potato starch, some like to use rice flour, but I find starches offer a much better consistency
- sugar, either caster or brown are ok
- unsweetened cocoa powder
- vanilla extract
- soy milk, I have used rice milk quite successfully, but soy milk gives the best result
Instructions
Here's how to make chocolate pastry cream gluten free and vegan:
- in a non stick saucepan add the margarine and let melt over low heat
- add potato starch, cacao powder, sugar and stir all the ingredients together, until they form a paste
- add the milk and stir vigorously with a whisk, until the paste is completely dissolved
- add vanilla extract, keep stirring over medium heat, until the mixture thickens and reaches a dense consistency
- the cream will get still a bit denser once removed from the stove
- small clumps may form, I usually don't mind it, but if you want a perfectly silky chocolate pastry cream you can sift it through a fine mesh strainer using a spatula
- if you are not using it immediately, place the pastry cream in a bowl and cover it with kitchen cling film touching directly the surface of the cream (this will prevent a film forming at the top of the cream)
- keep in the fridge and use within 2 days top.
More gluten free vegan chocolate recipes
If you love chocolate, try these too:
Cooking and baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Smooth Vegan Chocolate Pastry Cream (Gluten free)
Equipment
- kitchen scale
- whisk
- non stick saucepan
Ingredients
- 50 grams unsalted margarine or vegan butter
- 50 grams gluten free potato starch
- 2.5 tablespoons unsweetened cacao powder
- 3 tablespoons caster or brown sugar
- ½ teaspoon vanilla extract
- 500 grams soy milk
Instructions
- in a non stick saucepan add the margarine and let melt over low heat
- add potato starch, cacao powder, sugar and stir all the ingredients together, until they form a paste
- add the milk and stir vigorously with a whisk, until the paste is completely dissolved
- add vanilla extract, keep stirring over medium heat, until the mixture thickens and reaches a dense consistency
- the cream will get still a bit denser once removed from the stove
- small clumps may form, I usually don't mind it, but if you want a perfectly silky chocolate pastry cream you can sift it through a fine mesh strainer using a spatula
- if you are not using it immediately, place the pastry cream in a bowl and cover it with kitchen cling film touching directly the surface of the cream (this will prevent a film forming at the top of the cream)
- keep in the fridge and use within 2 days top
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