Vegan Chocolate Pudding Cake Crock Pot Recipes
SLOW-COOKER GOOEY CHOCOLATE PUDDING CAKE
This no-fuss, low-mess chocolate pudding cake is made right in your slow cooker using Betty Crocker™ Super Moist™ triple chocolate fudge cake mix.
Provided by By Brooke Lark
Categories Dessert
Time 2h10m
Yield 8
Number Of Ingredients 8
Steps:
- Spray 4 1/2-quart slow cooker with baking spray with flour.
- In large bowl, beat cake mix, water, melted butter, eggs, vanilla and pudding mix with electric mixer on medium speed until smooth. Pour batter into slow cooker.
- Fold frosting into batter in slow cooker with spoon, leaving ribbons of frosting running through batter.
- Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon hot cake from slow cooker, and top with scoops of ice cream.
Nutrition Facts : ServingSize 1 Serving
VEGAN CHOCOLATE PUDDING CAKE (CROCK POT)
Originally a Betty Crocker recipe - I veganized it and baked it in the Crockpot (2-3 quart capacity). Reminds me of the chocolate pudding cakes my mom used to make when I was little. A great comfort food dessert, especially for chilly wet nights!
Provided by KDub275
Categories Dessert
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray crock pot insert with cooking spray.
- Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.
- Stir in soy milk, oil, and vanilla until smooth.
- Pour batter into crock pot insert.
- Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.
- Pour hot water over contents of crockpot - DO NOT STIR!
- Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.
- Spoon cake into bowls. Spoon sauce over top.
- Great on its own; also yummy with soy whipped cream or vanilla ice cream.
CHOCOLATE PUDDING CAKE (VEGAN)
An upside down pudding cake from "How it all Vegan"....my first ever pudding cake, and it was pretty fabulous. I'm somewhat in awe of how simple it was....as we were putting it together it looked a little strange having never made one before, but it worked!! This is one of those cakes (desserts) you more than likely always have the ingredients on hand for. My 5 year old actually put this together aside from the boiling water part - it worked out just fine, lumps and all! The original recipe called for 1/2 cup margarine...I subbed oil. My only wish would be that the pudding part was a little "creamier", but I'm not sure how to accomplish that. I served this to non vegans tonight and they all enjoyed it, no mention of it being vegan or otherwise. Served with vanilla ice "cream".
Provided by magpie diner
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
- Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
- The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
- Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa. Sprinkle this evenly on top of the cake mixture.
- Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!
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