This cake is both chocolate cake and chocolate pudding all in one pan. What more could you want? This is a great make ahead recipe that keeps very well for many days. What’s more? It is terrific al a mode. For the sugar, I mix coconut sugar, white sugar and brown sugar, using a 1/4 cup each. I also use all purpose flour and coconut oil. I did not use a slow cooker because mine is too big for this recipe. Instead, I used an 8×8 baking pan and baked it in the oven at 350 degrees for 45 minutes. I think this cake/pudding is best served slightly warm.
- 1 cup spelt, all-purpose, or Bob’s gf flour (130g)
- 1 tsp salt
- 1 3/4 tsp baking powder
- 1/2 cup cocoa powder (40g)
- 3/4 cup sugar of choice or xylitol (145g)
- 1 tsp instant coffee powder, optional
- 1 1/2 cups milk of choice (360g)
- 2 tbsp coconut or vegetable oil (20g)
- 2 tbsp more oil, or 2 tbsp applesauce (30g)
- 2 1/2 tsp pure vanilla extract (10g)
- 2 cups boiling water (480g)
- pinch pure stevia, or 2 tbsp coconut or brown sugar
- 1/2 cup mini chocolate chips
- If using a crock pot, grease the bowl (mine is a 4-quart), then set aside. In a large mixing bowl, combine the first 6 ingredients and stir well. Only if using the stevia as opposed to the brown sugar, add that in here as well.
- In a separate bowl, whisk together the milk of choice (warmed if using coconut oil), vanilla, oil, and applesauce. Pour wet into dry, stir until just evenly combined, and pour into the crockpot. Now pour the boiling water over the top but DO NOT stir. Sprinkle the 2 tbsp brown sugar and chocolate chips on top, if using.
- Close the lid and cook on high for 1 1/2 hours. Then turn off and open the lid slightly. Let sit another hour, during which time the cake should thicken further. The dessert will be more like pudding the first day, but if you let it cool completely and then refrigerate overnight, it gets much thicker and creamier by the following day.
Recipe and photo courtesy of chocolatecoveredkatie.com.