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Slow Cooker Chocolate Cake

So I was flicking through a Better Homes & Gardens Mag and came across a recipe for a slow cooker chocolate cake (in their July 2018 version). 'I could do with a choccy cake' I thought to myself so why not try a Natural Mumma version? And so that is what we have come up with here, using wholemeal flour (so yes it does come out a little more dense but I quite like that), olive oil and erythritol as a sugar alternative. 
How is it loaded: Get the additional fibre with wholemeal self rasing flour (you could also replace this with spelt flour if you like), heart friendly fats with olive oil and erythritol can be a good substitute for sugar with no calories-good for diabetics but make sure to use non-GMO or you could replace with stevia.
Ingredients:
  • 1 cup of wholemeal SR flour
  • 1/3 cup of good quality cocoa or cacao
  • 3/4 cup of erythritol
  • 125ml milk of choice
  • 2 free range eggs lightly beaten
  • 1 tsp vanilla bean paste
  • dark choc and shredded coconut to garnish

Process:

  • Grease the bowl of a slow cooker and line with your Agreena wraps (or baking paper)
  • Put flour, cocoa and erythritol in a large bowl and give a light whisk to combine.
  • Add wet ingredient to a jarge, mix to comnibe and then add to the dry ingredients. Stir until combined.
  • Pour into prepared bowl of slow cooker and smooth out.
  • Cook on high for 2 hours and then let rest for 30 minutes.
  • Turn out onto a rack and let cool.
  • Top with chocolate shavings and some shredded coconut. 

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