One of the most utilized appliances in my kitchen is my slow cooker. Even when I don’t want to cook, I can throw a few ingredients together into the Crock-Pot and the finished product is still an amazing dish that my family enjoys. I’ve made everything from soups and chili to enchiladas and Spinach Artichoke Dip in my slow cooker.
Awhile back I was asked to share my Crock-Star Confession..my tips and secrets for how I use my slow-cooker. Today, you can see my video on Crock-Pot’s Facebook page. It’s a recipe for a Vegan, Gluten-Free Chocolate Cake, proving that practically anything can be made in a slow cooker! The best thing about this cake, which is my take on your traditional molten lava cake, is that the Crock-Pot does all the work for you.
Cook Time: 3 hours on high
Yields: 6-8 servings
1 package Pamela’s Products Chocolate Cake Mix
4.5 tsp egg replacer powder mixed well with 6 tsp water
1/3 cup vegetable oil
1 cup water
1 cup plain almond yogurt
1/2 cup (or less depending on consistency) plain almond milk
1 bag Divvies semisweet chocolate chips
Cook on high for 3 hours
I made this cake for the first time when my in-laws were in town and my mother-in-law, who cannot tolerate gluten, ate the cake every day with my son until it was gone. It’s deliciously rich and moist and very easy to make.
Every day through the end of the month, be sure to visit Crock-Pot’s Facebook page for a new Crock-Star Confession. Just by answering the daily question, you could win $2500, a bundle of appliances or a Crock-Pot!
If you miss my video, you can view it here.
What have you made in your slow cooker? I’d love to hear about your favorite Crock-Pot recipe.
Disclosure: I participate in the Walmart Moms program and am compensated for my time and honest opinions.