And did I mention it is entirely whole wheat? Yes, yes it is. Oh, and cooked in your slow cooker? Yes, yes it is.
You know you’ve seen recipes like this before. I had. And I thought, “Baking? In a crock pot?” At first I only found recipes in old, original crock pot recipe books that had you baking inside of a metal coffee can inserted in your slow cooker. Quaint, I thought, but I have an oven.
But then I saw a recipe I couldn’t ignore. I tried it. It was good. I fiddled around with it and it became better, and better for you. And I’m here to share it with you today. Because
And it tastes amazing.
made for a 2.5 or 3-quart slow cooker
- 1 cup white whole wheat flour
- 1/2 cup sugar
- 2 Tablespoons unsweetened baking cocoa
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 cup milk
- 2 Tablespoons coconut oil, in liquid form
- 1 teaspoon vanilla
- 1/2 cup chopped nuts
- 1/2 cupped semi-sweet or bittersweet chocolate chips
- dash of cinnamon
- 3/4 cup brown sugar, packed
- 1/4 cup unsweetened baking cocoa
- 1-1/2 cups hot water (or hot coffee – I’m making it with coffee next time!)
Grease the inside of your slow cooker with a little coconut oil on a paper towel, or with cooking spray.
In a bowl, mix flour, sugar, 2 Tablespoons cocoa, baking powder and salt and dash of cinnamon.
In a glass measuring cup, measure milk and add oil and vanilla. Stir to combine.
Add liquid mixture to dry mixture, stirring to combine, to create a batter. Then, fold in nuts and chocolate chips.
Spread batter evenly in slow cooker.
In a bowl, mix together brown sugar and 1/4 cup of unsweetened cocoa powder. Add hot water (or coffee) and stir to melt sugar and create a slurry. Pour evenly on top of cake batter in the slow cooker.
Cover slow cooker and turn on high, baking for about an hour and a half. Cake will be baked when a toothpick inserted in the center comes out clean.
Leave uncovered and allow to cool for about 30 minutes before serving*. If any more than 30-45 minutes before serving, re-heat for a few minutes as the sauce will thicken.
Spoon cake into bowls. Hot fudge sauce will be under the cake on the bottom of the crock. Serve with vanilla ice cream or whipped cream.
*Please excuse the quality of the picture. I had, in fact, allowed my cake to cool a bit longer than I should have before taking pictures and the sauce looks a little strange. It tasted amazing though!
This post is written in conjunction with Frugal Friday at Life as Mom, the Nourishing Crockpot Carnival hosted by Passionate Homemaking, and Foodie Friday hosted by Designs by Gollum. And, of course, as an entry to my own carnival this week, For the Love of the Slow Cooker!