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An easy gluten free slow cooker chocolate cake that’s free of most of the common allergens. This gluten-free chocolate cake is also dairy-free, nut-free, egg-free and refined sugar-free. Set it and forget it; let this Crock Pot recipe do the work and enjoy it a short two hours later.
Allergy-friendly Slow Cooker Chocolate Cake
This Slow Cooker Chocolate Cake is:
- Refined sugar-free
- Made with minimal ingredients
- Delicious served with dairy-free ice cream
- Made in the slow cooker!
Wait – can I bake in my slow cooker?
Yes! This was honestly my first time baking in my Crock Pot, and I have to tell you – not only was it easy, but the cake came out incredibly moist. Look at the photo below – you can see the fudgy consistency. Don’t worry, the cake is done – just some of the parts are deliciously moist and fudgy. Serve it warm with some dairy-free ice cream and it’s pure heaven!
Tips on baking in your slow cooker
- Spray your slow cooker prior to adding batter. I use avocado or coconut oil spray as these are unrefined oils. Alternatively, you can add an insert/liner – check with your slow cooker’s manufacturer to see if these are available.
- Use caution when removing the lid. It will be HOT!
- There will be condensation on the top of the lid. be careful not to dump it on the cake. You can actually vent (let a little air in) during the last 15 minutes of baking this recipe to help the condensation not get too heavy.
- Brownies and bars can be cooked easily in your Crock Pot. Just add ingredients and bake! When done, they will cut clean if you use a plastic knife. And these knives won’t damage your slow cooker, either. A regular metal-blade knife drags the crumbs and roughs up the edges of your bars and brownies.
You can also use ramekins, baking dishes and loaf pans to bake in your slow cooker as well.
Gluten free chocolate Crock Pot Cake: Minimal Real Food Ingredients
Just because you are looking for an allergy-friendly recipe doesn’t mean that you need to include a bunch of processed ingredients within. I am selective on which ingredients I have in my pantry and recipes, and this one is no exception. Here is a quick recap on some of the ingredients used:
- Dairy-free milk – if you are ok with dairy, feel free to use it. I suggest organic whole milk when possible. Otherwise, I personally use hemp milk, coconut milk or oat milk – a new one that my kids are super fond of.
- Nut butter – again, if you want the tried and true peanut butter chocolate flavor, go for it! I suggest organic peanut butter if you use it. If you need a completely nut-free recipe, use Sunbutter. Cashew butter or almond butter will work well in this cake, too.
- Coconut sugar – coconut sugar is not as processed as regular sugar and has some nutrients. It’s also lower on the glycemic index, meaning it doesn’t spike your blood sugar as much as others do. I’m a believer that sugar is sugar is sugar, but it’s a bit healthier than traditional sugar is.
- Gluten free 1:1 baking flour – truth be told, I’d like to try this cake with cassava flour since it’s grain free, but I haven’t done it yet. Instead, I opted for Bob’s Red Mill Gluten Free 1:1 Baking Flour which is a great gluten free option to use. Many people enjoy making their own gluten free flour mixes themselves, too. If you have a favorite one that you like, please share it below!
An easy gluten free slow cooker chocolate cake that's free of most of the common allergens. This gluten-free chocolate cake is also dairy-free, nut-free, egg-free and refined sugar-free. Set it and forget it; let this Crock Pot recipe do the work and enjoy it a short two hours later.
- 2/3 cup dairy-free milk
- 1/2 cup nut butter (use SunButter for nut-free)
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1 1/4 cup coconut sugar , divided
- 1 cup gluten free flour (I suggest 1:1 gluten free baking powder)
- 1 1/2 tsp baking powder
- 1/4 cup cocoa powder
- 2 cups boiling water
In a large bowl, beat the milk, nut butter, oil and vanilla until well blended. In a separate bowl, combine 1/4 cup sugar, flour and baking powder. Gradually beat into milk mixture until well blended. Mixture will be thick. Using a spatula, spread/press into a slow cooker coated with cooking spray.
In a medium bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker on top of the cake mixture - do NOT stir.
Cover and cook on high until a toothpick inserted in the center comes out clean, about 2 hours. Cake will be cooked in most areas but fudgy in others. Serve warm, with ice cream if desired.
I generally lean towards cooking in my Instant Pot, but definitely like easy Crock Pot recipes, too. Some of my favorites are this Easy Honey Garlic Chicken or this Coconut Chicken Curry – yummm. Since this was the first slow cooker cake that I played around with, I’m sure it won’t be the last! Do you prefer cooking sweet or savory recipes in your slow cooker? Or both?