Slow Cooker Vegan Hot Fudge Sauce Chocolate Cake

A very light fluffy choco sponge cake that is perfect for vegans.

v 002dDo you have a slow cooker stuck around in your home? Well, if you do, then you should take it out now and try out this vegan dessert with the help of your slow cooker.

This vegan dessert is definitely one that you should try. It is the perfect chocolate treat a vegan will ever ask for. And it is not that difficult to make either. After mixing up everything, your slow cooker will do the work for you. Don’t you worry about it being a failure as your slow cooker will work it’s magic in cooking a light and fluffy sponge cake.

The best part of it is when you add the chocolate chips and the thick rich hot fudge sauce. It is definitely heaven in a dessert. You can enjoy it without having to worry about any animals getting hurts just to satisfy your love for cake. So try it out and tell us what you think.

Check out the recipe below.


Slow Cooker Vegan Hot Fudge Sauce Chocolate Cake

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Ingredients:

For The Cake

125 grams plain / all purpose flour (1 cup)

100 grams granulated sugar (1/2 cup)

28 grams unsweetened cocoa powder (1/4 cup)

1 teaspoon baking powder

½ teaspoon salt

180 millilitres unsweetened almond milk (3/4 cup)

80 milliliters vegetable oil (1/3 cup)

1 teaspoon vanilla extract

190 grams vegan semi sweet chocolate chips (1 cup)

For The Hot Fudge Sauce

100 grams granulated sugar (1/2 cup)

3 tablespoons unsweetened cocoa powder

360 milliliters boiling water (1 and ½ cups)

 

Instructions:

Line a 6.5 liter / 6 quart slow cooker with either a liner or baking parchment. I don’t have any liners so I used baking parchment. Lining it will make it easer to take the cake out and store it and to clean your slow cooker but it is not an essential step.

In a small bowl add in the flour, sugar, cocoa powder, baking powder and salt, whisk till fully combined.

Add in the milk, oil and vanilla and stir everything together until just combined.

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Pour the batter into your slow cooker and spread it out into a thin layer.

Sprinkle the chocolate chips over the top so they are evenly distributed.

Wipe your mixing bowl out with a paper towel or use a clean bowl and add in the sugar and cocoa powder for your hot fudge sauce and give it a little mix.

Carefully pour in the boiling water and mix until everything is combined.

Very carefully pour this liquid over your cake batter and whatever you do resist the urge to stir! Let the liquid sit on top of the cake batter.

Place the lid on your slow cooker and pop it on high and go and relax.

Check your cake after one hour for doneness, all slow cookers vary and yours may take less time then mine did. The original recipe called for 1 and ½ hours but mine took a little over 2 hours to bake through.

Poke it with a pick and if it comes out clean then v 002ayou are good to go.

Turn your slow cooker off, take the ceramic dish out and place to one side for 10 minutes to cool down a little before serving.

Serve with vegan cream, vegan ice cream or a little powdered sugar.

 

Stored in an airtight container in the fridge this cake will last up to 5 days. The sauce will be absorbed into the cake by day 2. Still tastes great.

Pop it in the microwave for 60 seconds to warm it up slightly.

 

A very big thank you to baketheneat.com for this amazing recipe.