Slow-Cooker Chocolate Lava Cake
Ingredients
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 1/2 cup oat flour
- 1/4 cup ground chia seed
- 4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups coconut oil or butter
- 2/3 cups chocolate chips
- 1 cup white sugar
- 6 Tbsp cocoa
- 2 Tbsp vanilla extract
- 2/3 cup milk cow, rice, almond, soy, etc.
- 2 EnerG egg replacer 3 tsp powder + 4 Tbsp water; or 2 eggs
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 1/2 cups hot water
- 1/2 cup cocoa
- summer berries, powdered sugar, sliced almonds, etc. optional
Instructions
- Grease the inside of a 6 qt. slow cooker.
- In a large mixing bowl, mix together the flours, chia seed, baking powder, and salt.
- In a medium size microwavable bowl, microwave coconut oil and chocolate chips until melted and smooth, stirring occasionally.
- Stir in 1 cup of white sugar, 6 Tbsp cocoa, vanilla, milk, and prepared EnerG egg replacer, until well blended.
- Pour the wet mixture into the mixing bowl with the flour mixture. Mix together on medium speed until well combined.
- Spread this batter into a slow cooker sprayed with cooking spray.
- In the microwave (using the same bowl from earlier), mix water with the remaining 1/2 cup white sugar and brown sugar and microwave until hot (about 2 minutes).
- Add in the remaining 1/2 cup cocoa; stir until sugars dissolve.
- Pour this mixture over top the cake batter already in the slow cooker. It will look like muddy water.
- Cook on high for 1-2 hours (mine took about 1 hour 20 minutes).
- Remove the lid from the slow cooker and turn it off (be careful not to let the water from the lid drip into the cake).
- Allow the cake to sit without the lid for about 30 minutes before serving.
- Scoop out the outer “cakey” rim of the lava cake, followed by the pudding and icing center. Top with your favorite summer fruit and powdered sugar.
- Enjoy your allergy-friendly chocolate goodness!
Find it online: https://moneysavingmom.com/slow-cooker-molten-chocolate-lava-cake-gluten-dairy-egg-free/