This slow cooker hot fudge cake has become my new go-to dessert. It’s basically a no-fuss lava cake. And it’s surprisingly dairy-free, although I did note the original dairy-full ingredients below as well. It is chocolatey, hot-fudgy warm goodness waiting for you when you are ready. If you are like me and like a little crunch to your desserts, you can add slivered almonds. So good!
*The first time I made this hot fudge cake I really didn’t know what to expect since the batter seemed a bit dry. And then I was to top that dry batter with an even drier cocoa powder and sugar mixture that in turn was to be topped with boiling water. I decided to trust the process, and it didn’t disappoint! At the end of the venture, the “baked” cake part is on top, and the hot fudge sauce is on the bottom.
I love starting the cake right before dinner and have it “baking” in the crock-pot while we are eating dinner. It takes about an hour and a half on high to make. So by the time we eat dinner, clean up and sing a little, we are ready for this piping hot dessert out of the slow cooker.
I found the idea for this recipe in a book my friend, Julie, gave me. She knows I have a penchant for my crock-pot(s). Have you ever used those Fix-It-and-Forget-It Slow Cooker Books? The original recipe was in the Fix-It & Forget-It Lightly: Healthy Low-Fat Recipes for Your Slow Cooker Book. I’m not into low fat cooking these days like I was at the turn of the century, so I just use the full fat versions of the ingredients. But this recipe is a gem!
Anyway, I couldn’t resist messing with this recipe. I doubled it because it was just way to small for our family, and I made it dairy-free. And I reduced the sugar a bit. And made it with whole wheat flour. You know, the usual for one of my recipes. My Abbie-girl reminded me that the recipe is accidentally vegan since the original recipe didn’t even call for eggs. She also said the cake was already so sweet that it didn’t seem like I had reduced the sugar at all. I call that a win:).
Ingredients
- 3 cups sugar, divided I've used coconut sugar, brown sugar, and evaporate cane juice and a mix. They've all worked well.
- 2 cups whole wheat flour ; plain flour is used in the original recipe
- 6 Tbsp. cocoa powder; plus 1/2 cup
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup almond milk , or milk of choice
- 1/4 cup coconut oil, melted ; butter is used in the original recipe
- 1 tsp. vanilla
- 3 1/2 cups boiling water
Instructions
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In a large mixing bowl, whisk together 1 3/4 cups of sugar, 2 cups of flour, 6 tablespoons of cocoa powder, 1 tablespoon of baking powder, and 1 teaspoon of salt.
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Add milk, coconut oil, and vanilla to the dry mix, and stir.
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Pour batter into a greased slow cooker and spread. It's normal for the batter to be a bit dry at this point.
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In a medium bowl, stir together 1 1/4 cups of sugar and 1/2 cup cocoa powder, and sprinkle the cocoa sugar mixture on the batter in the slow cooker. DO NOT STIR. Pour boiling water over the cocoa mixture. Do not stir.
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Cover and cook on high for 1 1/2-1 3/4 hours. You'll know it's done when the top cake part looks cooked, has pulled away from the edge, and a toothpick inserted comes out clean. The bottom is the hot fudge portion, so it should be smooth a pourable-looking.
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