Crock Pot Dark Chocolate Molten Lava Fudgie Cake (dairy-free, soy-free, egg-free)

As Raphie in A Christmas Story would say about this, “Oh Fudge!” But only because this fudgie Crock Pot cake will blow your mind. You know what else might blow your mind? This is dairy-free, gluten-free, soy-free, and egg-free.
You. Are. Welcome.
It gets better, a cake you can throw in the Crock Pot means your oven is free for other things you’re cooking, and it also means that if your weather is like mine, way too hot for ovens right now, you can bake a cake without heating up your house. Boom.
Again, you’re welcome.
I fed my family sweet potato noodles last night instead of pasta, so I felt like I needed to soften the blow with a chocolate cake. It was just so yummy. The fudge ripple throughout the cake is divine and I added a bit of cashew butter to mine to further the taste sensation. The fudge topping is just sinfully unsinful. You’ll be torn between feeling bad about this and then also realizing that this decadent treat is nothing to fret over, not that I’d serve this every night. But as food and dessert choices go, this is a pretty great option.
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Crock Pot Dark Chocolate Molten Lava Fudgie Cake
(dairy free, soy free, egg free)

Prep time:  10 mins
Cook time:  1.5- 2 hours
Total time:  2 hours

Cake Mixture:

  • 1 c all-purpose gluten free flour (Use your favorite homemade or store-bought blend. See “Notes” for a link to suggestions.)
  • ⅓ c sugar (white granulated, light brown or coconut sugar will work)
  • 2 TBSP unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ cup milk (dairy- or plant-based milk will work; I use unsweetened coconut milk.)
  • 2 TBSP oil (any light oil will work)
  • 2 teaspoons pure vanilla extract
  • ½ cup gluten free chocolate chips or chunks (For allergen-free chocolate, try Enjoy Life brand.)

Molten Lava Nutty Center:

  • 1/2 c coconut sugar (or complimentary sweetener)
  • 2 TBSP unsweetened cocoa powder (or raw cacao powder)
  • 2 TBSP Nut Butter, I prefer cashew or almond butter or coconut butter
  • 1 1/2 c boiling water

Fudgie Topping:

  • 1/2 to 3/4 cup coconut sugar, depending on sweetness tolerance (or complimentary sweetener)
  • 2 TBSP unsweetened cocoa powder (or raw cacao powder)
  • 1 ½ c boiling water
  1. Lightly coat the inside of a 3½- or 4-quart slow cooker with cooking spray; set aside.
  2. Cake Mixture Ingredients: In a medium bowl, stir together gluten free flour blend, ⅓ cup sugar, 2 tablespoons cocoa powder, and baking powder. Add milk, oil and vanilla; stir just until moistened. Stir in chocolate chips.
  3. Spoon batter into the slow cooker.
  4. Molten Lava Nutty Center: Mix all ingredients together and pour into cake mixture in Crock Pot. Just gently take a butter knife and draw the molten lava mixture through the cake batter. Do not mix or blend. This more like a marbling.
  5. Fudgie Topping: In a separate mixing bowl, combine remaining ¾ cup sugar and cocoa powder.
  6. Stir the boiling water in and stir. Pour this mixture over the batter in the slow cooker. DO NOT STIR.
  7. Place the cover on your slow cooker and cook on high for 1.5 2 hours, or until a toothpick inserted into the center of the cake comes out clean. You’ll need to judge this for yourself. Crock pots vary so keep an eye on it your first couple of times. Ideally, 1.5 hours should be just fine. If it burns, just flop it over and eat the other side, hide it with ice cream, or scrape off the burnt edges.
  8. Turn off slow cooker and remove the cover. Let cake stand for ½ hour to cool a bit.
  9. Scoop into bowls to serve and adorn with coconut milk or whipped coconut cream. I like to throw nuts on top or unsweetened coconut flakes. You could also add a scoop of dairy-free vanilla ice cream (or plain ice cream, but that’s my preference).

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