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Slow Cooker Molten Chocolate Lava Cake

Guest post from Michelle of The Willing Cook

Are you the type that unplugs the oven in the summer to avoid heating up your whole house and raising your cooling bill? You’re not alone in this endeavor.

It’s always great to have a few favorite recipes to use during these warm (and enjoyable) summer months that do not require the oven, but rather use alternative cooking devices like the slow cooker and grill! These are great ways to cook dinner most nights, but what about dessert? Yes, that very important course to every meal!

Sure, you can opt for ice cream and popsicles, but what if you want cake? You’re sunk without the oven. Or are you?

I’m here to tell you that you’re not sunk. I have come up with a recipe that does many things for many of you chocolate lovers out there.

Are you ready for it? Molten Chocolate Lava Cake made in the slow cooker that is free of gluten, dairy, and egg (among a few other top allergens).

Yes, my friends, it’s true!

Before giving you the recipe, I want to point out a few things about it:

1. This recipe is not for the faint of heart. It is a chocolate lover’s delight! That is: it is rich!

2. Don’t expect a sheet cake-type consistency. It is lava cake, after all.

The outside rim surrounding the crock pot cooks up like a cake. The further you get towards the center of the crockpot, it turns to a pudding consistency, then an icing consistency. YUM!

I recommend serving the cake by spooning out some of the outer “cakey” rim, topped with a little of the pudding center, followed by the “icing”. Then, top it all with fresh berries and powdered sugar (that’s optional, but highly recommended).

Now for that recipe…

Looking for more oven-free and allergy-friendly dessert recipes? Here are a few of my favorites: Banana Chocolate Bar and Banana Nut Butter Balls

Of course, if you want to use your oven, you can find many other allergy-friendly fruit-inspired dessert recipes there, too. Things like: Banana Cream Custard Pie and Chocolate Chocolate Chip Zucchini Cake with Blueberry Sauce.

Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.

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  1. Cindi says:

    Recipes that are free of refined sugars would be great. Refined sugar causes so many illnesses and problems. Thanks.

  2. Amy says:

    This sounds yummy! It looks really expensive, but I guess that eating allergen free is more expensive in general.

  3. Katheryn F. says:

    This looks super delicious! My hubby and I are currently on a cleanse and cannot have dairy, sugar or white flour among other things, but with some tweaking this will be a fun recipe to try. Thanks for posting, it’s nice to know I can have my cake and eat it too!


  4. OMG! You’re an angel for coming up with this! Thanks so much, sounds DIVINE!

  5. Laura says:

    That sounds delicious!

    • Sarah says:

      Looks delicious! If you want to use an unrefined sugar; I recommend sucanat. It is pure dried sugar cane juice.

  6. This looks so beautiful! I love that is is made in the crockpot–I hate to heat up my oven in the summer, too! I’ve been using my crockpot non-stop for the past few days.

  7. Suzanne says:

    I was wondering what affect the chia seeds have in the consistency of the cake. Do you think flax seeds could be substituted? What about ground flax seed? I would love to make this sometime, but I do not regularly have chia seeds available.

    • Suzanne,

      I think ground flax seed would work as a great substitute for the chia seeds — they are so similar. I haven’t made the recipe without chia seeds, but I think it really helps with the consistency given that the recipe is made with gluten-free flours & no eggs. Chia seeds (or flax seeds) work as a good binder and they give it a little health kick. I hope that is helpful to you!


  8. What a great idea! I use my crock pot at least once a week. It is wonderful to come home after work to a cooked meal! One of our smaller crock pots could be used for desert while the bigger one is for the main course. Thank you! Thank you! -Marci

  9. Assorted-Raisins says:

    All righty…looks yum, but how will it turn out if I chuck the gluten-free flours and substitute the same amount of wheat/whole wheat flour? Also, can you grind oatmeal to use as oat flour?

  10. Nicole says:

    I usually make a similar recipe, however, it didn’t turn out as tasty when I made some healthier changes to it! The flavor of this was delicious… Although I think I cooked mine a little too long (1.5hrs… My daughter had gymnastics!). Mine did not have the lava and was more of a brownie consistency. I did make a few changes, we do not have allergies. I used half white whole wheat flour and half coconut flour, I also used sugar in the raw for the cake and brown sugar with agave for the lava. Used coconut oil and vegan butter, used eggs and finally flax seed instead of chia (that’s what I had on hand). Flavor was GREAT, just no lava! Next time I will cook less and possibly add a little extra coconut milk!! Thank you!!!

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