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.
- 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
- 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.