Go Back
Print

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 10

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

  1. 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.

  2. Add milk, coconut oil, and vanilla to the dry mix, and stir.

  3. Pour batter into a greased slow cooker and spread. It's normal for the batter to be a bit dry at this point.

  4. 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.

  5. 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.