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Gluten-Free Chocolate Lava Cake In The Crockpot

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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.

Image shows a close up of a piece of chocolate cake with text that reads "Gluten Free Slow Cooker Chocolate Lava Cake"

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.

Photo shows a close up of gooey chocolate lava cake on a plate

Give the recipe a try today

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Gluten-Free Chocolate Cake In The Crock Pot

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Do you love chocolate? This delicious chocolate lava cake is so good, and made in the slow cooker! Bonus, it’s gluten-free!

  • Author: Elise

Ingredients

Scale

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

  1. Mix cake ingredients together and spread in bottom of a greased 6 or 8 quart crockpot.
  2. Combine pudding ingredients and pour over top.
  3. 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.
  4. Serve warm – preferably with ice cream 😀
  5. Enjoy!

Notes

Original recipe calls for water, but in my opinion, it’s not rich enough that way. 🙂

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15 Comments

  1. I just want to make sure I get this right because it looks delicious! The recipe says it calls for:
    1/4 cup tablespoons cocoa
    Is that supposed to be 1/4 cup cocoa? I just want to make sure. I am assuming yes, instead of 1/4 tablespoon or something else. Thanks!!!

  2. Hi there,
    This looks delicious! Just want to clarify, do I sprinkle the brown sugar, cocoa and milk individually, or mix them first and then sprinkle? Hoping to make this for some guests tomorrow but want to make sure I get it right! 🙂

    1. You can mix the cocoa and brown sugar together, or just add them on individually. I’ve done both, and they both worked well. 🙂

  3. Looks fabulous! Looks easy to convert to vegan, too. One question: milk is listed twice. Is that then a total of 4 cups milk? Thanks!

  4. 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?

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