Go Back
Sugar-Free Boston Cream Poke Cake topped with dairy-free custard

Sugar-Free Boston Cream Poke Cake

A low-effort, chilled poke cake featuring a sugar-free vanilla base soaked with creamy coconut custard and topped with a smooth chocolate ganache.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 sugar-free vanilla cake (homemade or mix) Ensure even crumb structure.
For the Custard
  • 400 ml full-fat coconut milk Use full-fat for thickness.
  • 1 sugar-free vanilla pudding mix
For the Topping
  • 120 g dairy-free dark chocolate Adjust chocolate intensity to taste.
  • 100 ml coconut cream For a smooth ganache.

Method
 

Bake the Cake
  1. Bake your sugar-free vanilla cake according to the recipe/package directions. Once baked, let it cool until it’s still a little warm but no longer hot.
Poke Holes
  1. Use the handle of a wooden spoon to poke holes evenly across the surface of the cake.
Prepare Custard
  1. Prepare the sugar-free vanilla pudding mix using the full-fat coconut milk. Stir until smooth and thick.
  2. Pour the custard over the cake, letting it run into the holes.
Chill to Set Custard
  1. Refrigerate the cake for 1 hour to set the filling.
Make Chocolate Topping
  1. Heat the coconut cream and add the dark chocolate, stirring until melted and uniform.
Spread Chocolate Topping
  1. Pour the chocolate topping onto the cake and spread it evenly across the surface.
Chill Before Serving
  1. Refrigerate for 2 hours before serving.

Notes

Serve cold for the cleanest slices. This dessert is make-ahead friendly and stores well in the fridge.