Chocolate, butter, and eggs. Who can go wrong with gluten-free recipes like that? I’m pretty sure it’s heaven in a muffin cup (I didn’t have ramekins, so that’s what I baked them in worked like a charm!), but it’s also very, very rich.
Then I found a lighter, less fussy version, the kind that is basically a moist cake with pudding on the bottom. Different, but just as good in its own right.
I’ve converted the recipe in my old Better Homes and Gardens cook book to be gluten-free and baked in the crockpot.
I love baking things in my crockpot. It enables me to get things together when I have time, rather than having everything come down to the wire in the oven at supper time.
With a toddler and an infant in the house, that’s important.
I’ve used two different flour mixes in my recipe testing. One was the mix I’ve used for years, the other was half brown rice flour, half sweet rice flour
.
Both were exceedingly delicious, but the sweet rice mix was more moist, and, after refrigerating overnight, slightly gummy. Probably the effect of using sweet rice and guar gum together.
PrintGluten-Free Chocolate Cake In The Crock Pot
Ingredients
Cake ingredients:
- 2 cups flour mix
- 1 1/2 cups sugar
- 1/4 cup cocoa
- 1 teaspoon guar or xanthan gum
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons butter, melted
Pudding ingredients:
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1/2 cup cocoa
- 3 1/2 cups milk or dairy substitute
Instructions
- Mix cake ingredients together and spread in bottom of a greased 6 or 8 quart crockpot.
- Combine pudding ingredients and pour over top.
- Set crockpot to high and bake for 2 1/2 – 3 hours. Don’t worry, the pudding ends up under the cake by the time it’s done baking.
- Serve warm – preferably with ice cream 😀
- Enjoy!
Notes
Original recipe calls for water, but in my opinion, it’s not rich enough that way. 🙂
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Joan loy says
I made this using the rice flours and it is total liquid, what did I do wrong? I followed the recipe.
Jody says
I really hoped that this would be a family favorite but it turned out to be a big FLOP. After 3 hrs of cooking, it still had a lot of liquid that didn’t appear to be thickening as in the picture. Continued cooking for another few hours waiting for the pudding to become pudding like. End result was overcooked cake with milky liquid puddles. What went so wrong?