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    Home » Spreads, Frostings and Sauces

    Modified: Jul 6, 2024 by Sweet Sensitive Free

    Vegan Chocolate Pastry Cream (Gluten free)

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    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!

    Jump to:
    • Ingredients
    • Instructions
    • More gluten free vegan chocolate recipes
    • Cooking and baking in grams
    • 📖 Full Recipe

    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:

    • vegan nutella cupcakes
    • double chocolate pear tart
    • chocolate rolls

    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 😉
    For all the updates, follow me on Pinterest and Instagram and tag me if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!

    Ciao!
    Sonia

    📖 Full Recipe

    Smooth Vegan Chocolate Pastry Cream (Gluten free)

    Smooth and rich gluten free vegan chocolate pastry cream, perfect for filling pastries, layering cakes, or enjoying by the spoonful!
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Dinner
    Cuisine French, Italian

    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

    Video

    Keyword chocolate pastry cream, creme patissiere, dairy free, egg free, gluten free, vegan
    Loved this recipe?Let me know how it was! Leave a comment and rating down below!

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    Hi! So grateful you're here! I'm Sonia, welcome to my little Italian corner of the world where I share comforting recipes without gluten and mostly vegan, to help you enjoy a much easier and definitely tastier allergen-free life!

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