Slow Cooker Hot Fudge Cake

• Vegetarian

• Canned Goods

  • 1/2 cup Coconut milk, canned

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 cup Cocoa
  • 1/4 cup Cocoa powder
  • 1/2 cup Dark chocolate chips
  • 1 cup Flour
  • 1/4 tsp Kosher or sea salt
  • 1 1/2 cup Palm sugar
  • 3 tsp Vanilla, pure

• Dairy

  • 1/4 cup Butter or ghee

• Liquids

  • 1 3/4 cups Water

Found on skinnyms.com

Description

Ingredients

• 1 cup flour
• 3/4 cup coconut sugar
• 1/4 cup cocoa
• 2 teaspoons baking powder
• 1/4 teaspoon kosher or sea salt
• 1/2 cup canned coconut milk
• 2 teaspoons pure vanilla
• 1/4 cup melted butter or Ghee
• 1/2 cup dark chocolate chips
• 1/4 cup cocoa powder
• 3/4 cup coconut sugar
• 1 teaspoon pure vanilla
• 1 3/4 cups water, boiling hot

Directions

• Lightly spray slow cooker with nonstick cooking spay.
• In a mixing bowl whisk together dry cake ingredients. Add coconut milk, vanilla, and melted butter, and stir just until combined. Spread cake batter in a 3-4 quart slow cooker. Batter will be thick. Sprinkle chocolate chips over the batter.
• Whisk together sauce ingredients and pour over the top of cake batter (do not mix in with the cake batter). Cover and cook on high 2-3 hours, or until the top is set. Turn off slow cooker and allow cake to set covered for 15 minutes before serving.
• Note: Hot Fudge sauce will be on the bottom of the cake.