- Prep-time: / Ready In:
- Makes one 8-inch cake
- Serving size: ⅛ of recipe
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This rich, moist treat “bakes” to perfection right in your slow cooker. Made with naturally sweet dates and a combination of almond and whole wheat pastry flours, it features a fudgy chocolatey base that’s as satisfying as it is simple. Serve this scrumptious slow cooker fudge cake with fresh berries and/or banana slices for a beautiful finishing touch.
For more inspiration, check out these tasty ideas:
Ingredients
- 1 cup pitted dates
- ¾ cup whole wheat pastry flour
- ¼ cup almond flour
- 1½ teaspoons regular or sodium-free baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¾ cup unsweetened, unflavored plant-based milk
- 2 oz. unsweetened chocolate, chopped
- ¼ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1½ cups fresh berries or other fruit
Instructions
- Line a 3½- or 4-quart round slow cooker with parchment paper so the parchment hangs at least 2 inches over the edge on all sides. (You may need to layer two pieces of parchment in a cross shape.)
- Place dates in a heatproof bowl. Add enough boiling water to cover; press to submerge dates. Let soak 10 minutes; drain. In a medium bowl whisk together the next five ingredients (through salt).
- In a small saucepan bring milk to boiling; remove from heat. Add chocolate and cocoa powder. Cover and let stand 5 minutes; stir until smooth. In a food processor combine chocolate mixture, drained dates, and vanilla; process until smooth. Fold chocolate mixture into flour mixture until a smooth, thick batter forms.
- Spoon batter into prepared slow cooker. Dip a large spoon into a glass of cold water, then use the back of the damp spoon to spread batter evenly.
- Cover and cook on high 2 hours, rotating the interior crock 180 degrees after the first hour. Cake is done when it is set and a toothpick inserted in the center comes out clean.
- Carefully use parchment paper to lift hot cake out of the slow cooker. Cool completely on a wire rack. Invert cake onto a serving plate; remove parchment paper. Just before serving, dust cake with additional cocoa powder and serve with fresh berries.
Nutritional Information:
Per serving (⅛ of recipe): 193 calories, 32 g carbohydrates, 5 g protein, 6 g total fat, 2.5 g saturated fat, 0 g cholesterol, 240 mg sodium, 6 g fiber, 16 g sugar
Note: Nutritional information is provided as an estimate only.
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