Slow Cooker Vegan Hot Fudge Sauce Chocolate Cake

• Vegan

• Refrigerated

  • 180 Millilitres unsweetened almond milk (3/4 cup

• Baking & Spices

  • 125 g (all purpose flour, plain
  • 1 tsp Baking powder
  • 28 g Cocoa powder, unsweetened
  • 3 tbsp Cocoa powder, unsweetened
  • 200 g Granulated sugar
  • 1/2 tsp Salt
  • 190 g Semi-sweet chocolate chips, vegan
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 80 ml Vegetable oil

• Liquids

  • 360 ml Water

Found on baketheneat.com

Description

Ingredients

• For The Cake
• 125 grams plain / all purpose flour (1 cup)
• 100 grams granulated sugar (1/2 cup)
• 28 grams unsweetened cocoa powder (1/4 cup)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 180 millilitres unsweetened almond milk (3/4 cup)
• 80 milliliters vegetable oil (1/3 cup)
• 1 teaspoon vanilla extract
• 190 grams vegan semi sweet chocolate chips (1 cup)
• For The Hot Fudge Sauce
• 100 grams granulated sugar (1/2 cup)
• 3 tablespoons unsweetened cocoa powder
• 360 milliliters boiling water (1 and ½ cups)

Directions

• Line a 6.5 liter / 6 quart slow cooker with either a liner or baking parchment. I dont have any liners so I used baking parchment. Lining it will make it easer to take the cake out and store it and to clean your slow cooker but it is not an essential step.
• In a small bowl add in the flour, sugar, cocoa powder, baking powder and salt, whisk till fully combined.
• Add in the milk, oil and vanilla and stir everything together until just combined.
• Pour the batter into your slow cooker and spread it out into a thin layer.
• Sprinkle the chocolate chips over the top so they are evenly distributed.
• Wipe your mixing bowl out with a paper towel or use a clean bowl and add in the sugar and cocoa powder for your hot fudge sauce and give it a little mix.
• Carefully pour in the boiling water and mix until everything is combined.
• Very carefully pour this liquid over your cake batter and whatever you do resist the urge to stir! Let the liquid sit on top of the cake batter.
• Place the lid on your slow cooker and pop it on high and go and relax.
• Check your cake after one hour for doneness, all slow cookers vary and yours may take less time then mine did. The original recipe called for 1 and ½ hours but mine took a little over 2 hours to bake through.
• Poke it with a pick and if it comes out clean then you are good to go.
• Turn your slow cooker off, take the ceramic dish out and place to one side for 10 minutes to cool down a little before serving.
• Serve with vegan cream, vegan ice cream or a little powdered sugar.
• Stored in an airtight container in the fridge this cake will last up to 5 days. The sauce will be absorbed into the cake by day 2. Still tastes great.
• Pop it in the microwave for 60 seconds to warm it up slightly.