Vegan Chocolate Pudding Cake Crock Pot
Indulge in the decadent delight of Vegan Chocolate Pudding Cake made effortlessly in a crock pot! This rich and gooey dessert combines a moist chocolate cake with a luscious, self-saucing pudding that forms as it cooks—no extra steps required. Perfectly sweetened with a hint of vanilla, almond milk, and cocoa, it's a dairy-free, egg-free treat that satisfies every chocolate lover. The magic happens with boiling water poured over the batter, creating a molten chocolate layer beneath the cake. Ready in just 10 minutes of prep time followed by slow-cooked perfection, this dessert is an ideal hands-off option for cozy evenings or dinner parties. Serve it warm with a scoop of vegan ice cream or whipped coconut cream for an irresistible plant-based indulgence!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 3 tablespoons Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Canola oil
- 1 teaspoons Vanilla extract
- 0.5 cup Brown sugar
- 2 tablespoons Unsweetened cocoa powder (for topping)
- 1 cup Boiling water
Instructions
Lightly grease the crock pot insert with a small amount of oil or cooking spray to prevent sticking.
In a medium-sized mixing bowl, whisk together the flour, granulated sugar, 3 tablespoons of cocoa powder, baking powder, and salt.
Add the almond milk, canola oil, and vanilla extract to the dry ingredients and stir until the mixture is smooth and well combined.
Pour the batter evenly into the greased crock pot and spread it out using a spatula.
In a small bowl, combine the brown sugar and the remaining 2 tablespoons of cocoa powder. Sprinkle this mixture evenly over the batter in the crock pot.
Carefully pour the boiling water over the top of everything. Do not stir! The water will create the pudding-like sauce as the cake cooks.
Cover the crock pot with the lid and cook on high for 1 hour and 45 minutes to 2 hours, or until the top of the cake is set and slightly springy to the touch.
Once done, turn off the crock pot and let the cake sit uncovered for 5-10 minutes to allow the sauce to thicken.
Scoop the cake into bowls, making sure to include the pudding-like sauce from the bottom. Serve warm, optionally with a scoop of vegan ice cream or a dollop of whipped coconut cream.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 334.7 g | 122% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 221.7 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 321 mg | 25% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
