Fast
Vegan Slow-Cooker Fudgy Pudding Cake
8 servings | Prep Time: 15 Minutes | Start to Finish: 3 Hours 25 Minutes
- 1 cup all-purpose flour
- ½ cup granulated vegan sugar
- 2 tablespoons unsweetened dark baking cocoa
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup chocolate almond milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- ¾ cup vegan brown sugar
- ¼ cup unsweetened dark baking cocoa
- 1½ cups hot water
1 Spray bottom and sides of 3½-quart slow cooker with cooking spray.
2 In medium bowl, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Stir in almond milk, oil and vanilla until smooth (batter will be thick). Spread batter evenly in bottom of slow cooker.
3 In small bowl, mix brown sugar and ¼ cup cocoa. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
4 Place folded, clean dish towel under cover of cooker. Cook on Low heat setting 2 hours to 2 hours 30 minutes, carefully rotating slow cooker’s ceramic insert 180 degrees (leaving cover on) after every 45 minutes or until toothpick inserted in center comes out clean. Uncover and transfer ceramic insert from slow cooker to cooling rack.
5 Let stand 30 to 40 minutes to cool slightly before serving (sauce will thicken as it cools). Spoon warm cake into dessert dishes. Spoon sauce over top.
1 Serving: Calories 250; Total Fat 4.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 49g (Dietary Fiber 2g); Protein 2g Exchanges: ½ Starch, 3 Other Carbohydrate, 1 Fat Carbohydrate Choices: 3
Sweet Secret You can substitute regular unsweetened baking cocoa for the dark cocoa, but you will see a substantial difference in color.
Sweet Sparkle If you like, serve with vegan frozen dessert (such as vegan frozen ice cream). You’ll find it in the freezer section of your grocery store. Many are made using coconut milk and come in a variety of flavors. Add fresh raspberries or strawberries for a splash of color!
