Vegan Chocolate Pudding Cake Crock Pot Food

VEGAN CHOCOLATE PUDDING CAKE (CROCK POT)

Steps:

• Spray crock pot insert with cooking spray.
• Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.
• Stir in soy milk, oil, and vanilla until smooth.
• Pour batter into crock pot insert.
• Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.
• Pour hot water over contents of crockpot - DO NOT STIR!
• Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.
• Spoon cake into bowls. Spoon sauce over top.
• Great on its own; also yummy with soy whipped cream or vanilla ice cream.

CHOCOLATE PUDDING CAKE (VEGAN)

Steps:

• Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
• Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
• The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
• Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa. Sprinkle this evenly on top of the cake mixture.
• Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!

CROCK POT PUDDING CAKE

Steps:

• Spray crock pot bowl with non-stick spray.
• In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with mixer on medium speed 2 minutes.
• Stir in chocolate chips.
• Pour batter into crock pot bowl; cover and cook on low 4 to 7 hours (time depends on the power of your crock pot).
• Center should be just set.
• Finished cake will be very moist.
• A toothpick inserted near center should come out with moist crumbs when done.
• ENJOY!

SLOW-COOKER CHOCOLATE LAVA CAKE

Steps:

• In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker., In another bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm.

LIGHTER CHOCOLATE PUDDING CAKE

Steps:

• Oil the crock of your slow cooker.
• Mix flour, granulated sugar, splenda, baking soda, 2 T cocoa in a bowl.
• Mix brown sugar and 3 T cocoa in a separate bowl.
• Add oil, 2/3 c water and 1 t vinegar to flour mixture, stir until combined.
• Spread in the bottom of crock.
• Sprinkle brown sugar/cocoa mix over the batter.
• Gently pour hot water and coffee over sugar.
• Cook on HIGH for 2 hours, or until a knife inserted in the cake comes out clean.
• Take off the lid and let it rest for 30 minutes before serving.
• The pudding will be on the bottom and the cake on top. Spoon pudding over cake to serve.

CROCK POT CHOCOLATE PUDDING CAKE

Steps:

• In a mixing bowl, combine the first six ingredients.
• Stir in chocolate chips.
• Pour into crock pot that has been coated with cooking spray.
• Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out clean.
• Serve in bowls with whipped cream or ice cream if desired.