Here you get a clean treat that will satisfy any sweet tooth without the added guilt.
Everyone loves a decadent dessert, even when you’re trying to eat healthy. For that reason, we came up with this Slow Cooker Hot Fudge Cake. By replacing refined white sugar with coconut sugar instead, you get a treat that will satisfy any sweet tooth without the added guilt that comes with most desserts. Plus, you can make this in the slow cooker, so no need to risk burning it if you don’t check it every 10 minutes!
For a real decadent treat, make a half batch of our Clean Eating Hot Fudge and drizzle over the top when serving.
Slow Cooker Hot Fudge Cake
Ingredients
Cake
- 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 coconut milk canned
- 2 teaspoons pure vanilla
- 1/4 cup butter or Ghee, melted
- 1/2 cup dark chocolate chips
Hot Fudge Sauce
- 1/4 cup cocoa powder
- 3/4 cup coconut sugar
- 1 teaspoon pure vanilla
- 1 3/4 cups water boiling hot
Instructions
- Lightly spray slow cooker with nonstick cooking spray.
- 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.
Notes
Nutrition Information
Have you made this recipe?
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What dessert recipes would you like us to slim down? Let us know your thoughts in the comment section below!
Planning to make this tonight. Could half (or all) the coconut sugar be replaced with monkfruit? 48g of sugar per serving is still very high.
Krista, I’ve never used monk fruit. Please let us know how the cake turned out if you did go with monk fruit. Would love to know the results.