Best Vegan Chocolate Pudding Cake Crock Pot Recipes
VEGAN CHOCOLATE PUDDING CAKE (CROCK POT)
Originally a Betty Crocker recipe - I veganized it and baked it in the Crockpot (2-3 quart capacity). Reminds me of the chocolate pudding cakes my mom used to make when I was little. A great comfort food dessert, especially for chilly wet nights!
Provided by KDub275
Categories Dessert
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray crock pot insert with cooking spray.
- Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.
- Stir in soy milk, oil, and vanilla until smooth.
- Pour batter into crock pot insert.
- Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.
- Pour hot water over contents of crockpot - DO NOT STIR!
- Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.
- Spoon cake into bowls. Spoon sauce over top.
- Great on its own; also yummy with soy whipped cream or vanilla ice cream.
LIGHTER CHOCOLATE PUDDING CAKE
A vegan crock pot recipe that I lightened up and made pantry-ready. None of the ingredients are refridgerated.
Provided by brithebaker
Categories Dessert
Time 2h45m
Yield 1 dessert, 8 serving(s)
Number Of Ingredients 12
Steps:
- Oil the crock of your slow cooker.
- Mix flour, granulated sugar, splenda, baking soda, 2 T cocoa in a bowl.
- Mix brown sugar and 3 T cocoa in a separate bowl.
- Add oil, 2/3 c water and 1 t vinegar to flour mixture, stir until combined.
- Spread in the bottom of crock.
- Sprinkle brown sugar/cocoa mix over the batter.
- Gently pour hot water and coffee over sugar.
- Cook on HIGH for 2 hours, or until a knife inserted in the cake comes out clean.
- Take off the lid and let it rest for 30 minutes before serving.
- The pudding will be on the bottom and the cake on top. Spoon pudding over cake to serve.
CROCK POT PUDDING CAKE
Make and share this Crock Pot Pudding Cake recipe from Food.com.
Provided by Bekah
Categories Dessert
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Spray crock pot bowl with non-stick spray.
- In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with mixer on medium speed 2 minutes.
- Stir in chocolate chips.
- Pour batter into crock pot bowl; cover and cook on low 4 to 7 hours (time depends on the power of your crock pot).
- Center should be just set.
- Finished cake will be very moist.
- A toothpick inserted near center should come out with moist crumbs when done.
- ENJOY!
CHOCOLATE PUDDING CAKE (SLOW COOKER)
The original of this recipe was found in the Mar 2006 cookbooklet, Taste of Home All-Time Best Slow Cooker Recipe Cards. It's great served with ice cream or frozen vanilla yogurt.
Provided by Sydney Mike
Categories Dessert
Time 7h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, combine cake mix, pudding mix, sour cream, eggs, water & vegetable oil, beating on medium speed for 2 minutes.
- Stir in chocolate chips, then pour into a 5-quart slow cooker coated on the inside with a nonstick cooking spray.
- Cover & cook on low for 6 to 7 hours or until a toothpick inserted near the center comes out with moist crumbs.
Nutrition Facts : Calories 501.7, Fat 32.2, SaturatedFat 9.7, Cholesterol 72, Sodium 529.1, Carbohydrate 53.7, Fiber 2.6, Sugar 35, Protein 6.1
CROCK POT CHOCOLATE PUDDING CAKE
Make and share this Crock Pot Chocolate Pudding Cake recipe from Food.com.
Provided by bmcnichol
Categories Dessert
Time 6h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the first six ingredients.
- Stir in chocolate chips.
- Pour into crock pot that has been coated with cooking spray.
- Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out clean.
- Serve in bowls with whipped cream or ice cream if desired.
Nutrition Facts : Calories 617, Fat 41.3, SaturatedFat 13.5, Cholesterol 104.8, Sodium 643.4, Carbohydrate 60.4, Fiber 2.6, Sugar 35, Protein 8
CHOCOLATE PUDDING CAKE (VEGAN)
An upside down pudding cake from "How it all Vegan"....my first ever pudding cake, and it was pretty fabulous. I'm somewhat in awe of how simple it was....as we were putting it together it looked a little strange having never made one before, but it worked!! This is one of those cakes (desserts) you more than likely always have the ingredients on hand for. My 5 year old actually put this together aside from the boiling water part - it worked out just fine, lumps and all! The original recipe called for 1/2 cup margarine...I subbed oil. My only wish would be that the pudding part was a little "creamier", but I'm not sure how to accomplish that. I served this to non vegans tonight and they all enjoyed it, no mention of it being vegan or otherwise. Served with vanilla ice "cream".
Provided by magpie diner
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
- Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
- The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
- Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa. Sprinkle this evenly on top of the cake mixture.
- Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!
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