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.
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.
Gluten-Free Chocolate Cake In The Crock Pot
- 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
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1/2 cup cocoa
- 3 1/2 cups milk or dairy substitute
- 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 😀
Original recipe calls for water, but in my opinion, it’s not rich enough that way. 🙂