This had to be one of the best chocolate cakes I’ve ever tasted! I’ve kept it gluten free and it can also be made dairy free. With added protein, this filling, no added sugar, rich chocolate cake will definitely satisfy those taste buds. Preparation is really easy all you need to do is wait for the slow cooker to work it’s magic!
Serves 12
Ingredients
100g Cocoa Powder
100g Gluten Free Flour
20g Granulated Sweetener
2 Tablespoons Butter
2 Eggs
100g Thick Fat Free Greek Style Yogurt
250ml Unsweetened Almond Milk or Preferred Milk
1 Teaspoon Bicarbonate of Soda
1 Teaspoon Baking Powder
3 Teaspoons of Vanilla flavouring
Method
Firstly spray the inside of the slow cooker with spray oil and line with a cake liner or great proof paper. Turn on the low setting to preheat.
Weigh out the flour and cocoa powder and stir in the bicarbonate of soda and baking powder, leave to one side. Blend the granulated sweetener and butter together using an electric whisk.
Add one egg and whisk again, following with the second egg. Once mixed add the yogurt then slowly add ⅓ of the flour and cocoa powder.
Next add half the milk with another ⅓ of flour and cocoa. Add the remaining milk, flour and cocoa and mix well.
Gently pour mix into the lined slow cooker and place the lid on top. Cook on low for 3 hours.
Once cooked turn off the slow cooker leave to cool for 20 minutes. Carefully lift out or turn out onto a plate. (You may find this easy with an extra pair of hands. Or if you prefer just serve using a serving spoon from the pot!
Tip
A 3 litre Slow cooker was used for this recipe. For a larger slower cooker you could double the ingredients or slice the thinner cake in two and sandwich together.
Try adding different foodflavourings instead of vanilla such as orange, salted caramel or mint.
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