Slow Cooker Pumpkin Spice Latte Cake

slow-cooker-pumpkin-spice-latte-cake

There’s nothing like the flavor of everyone’s favorite coffee-shop drink, turned into a cake! Moist and delicious, this pumpkin-latte flavored cake is made even more amazing with a ribbon of spiced pumpkin cooked right into it. While your sweet tooth enjoys the indulgence, your body will enjoy the abundance of health benefits from the pumpkin. Naturally low in calories, chock-full of vitamin A, and brimming with cancer-fighting antioxidants, this pumpkin cake is a dream dessert! Tasty, healthy, and so simple to make!

Slow Cooker Pumpkin Spice Latte Cake

Slow Cooker Pumpkin Spice Latte Cake

*Nutrition calculation does not include optional coconut whipped topping Yields: 16 servings | Serving Size: 1/16th of cake | Calories: 248 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 31 mg | Sodium: 83 mg | Carbohydrates: 47 g | Dietary Fiber: 2 g | Sugars: 32 g | Protein: 4 g | SmartPoints: 11

Ingredients

  • 1 (28 ounce) can pumpkin puree
  • 2 cups whole wheat pastry flour
  • 3 eggs
  • 1 2/3 cups coconut palm sugar
  • 2/3 cup almond milk
  • 1/4 cup canola oil
  • 2 tablespoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla or maple extract
  • 2 tablespoons espresso powder or decaf instant coffee (optional)
  • 1/2 cup honey
  • nonstick olive oil cooking spray
  • 1 batch Skinny Ms. Nondairy Whipped Topping (optional)

Directions

In a large bowl, combine 1/2 the can of pumpkin puree, flour, 2 eggs, coconut sugar, almond milk, canola, 1 1/2 tablespoons of pumpkin pie spice, baking powder, vanilla, and espresso powder together. Mix with an electric mixer until smooth and well combined.

In a second bowl, whisk together remaining pumpkin, 1 egg, 1/2 tablespoon pumpkin pie spice, and honey.

Spray the bottom of a 7-quart slow cooker with nonstick cooking spray. Spread half the cake batter into the bottom of the crockpot. Spread the pumpkin mix on top. Top with the remaining cake batter. Cover and cook for 2-3 hours on low.

NOTE: Different crockpots cook cakes at different times, so if this is the first time you're cooking a cake in your slow cooker, stay nearby and test every 20-30 minutes after the first 2 hours of cooking. You'll know when it's done because the center of the cake will spring back when touched lightly.

Allow cake to cool slightly before removing the lid. Slice and serve topped with our Non-dairy Whipped Topping. Enjoy!

http://skinnyms.com/slow-cooker-pumpkin-spice-latte-cake/

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16 Comments on "Slow Cooker Pumpkin Spice Latte Cake"

  1. Sandy  October 1, 2014

    Why does the ingredients list show 3 eggs. Then the first step says to add 2 eggs. Nothing is ever mentioned about where the 3rd eggs comes into play.

    Reply
    • SkinnyMs  October 1, 2014

      Sandy, The 3rd egg goes in the puree. Updated with correction. 🙂

      Reply
    • andra  October 14, 2014

      I guess you never read the entire recipe since the extra egg is mentioned at second step

      Reply
  2. kaylee  October 1, 2014

    What substitution would you recommend of maybe raw or brown sugar if I can't get coconut sugar? I live in an area where I can't find stuff like this unfortunately!

    Reply
    • SkinnyMs  October 1, 2014

      Kaylee, Raw sugar will work as a substitute in equal measure to what the coconut palm sugar is.

      Reply
  3. karen  October 6, 2014

    This sounds really great but I have to say Canola oil is terrible for you. Coconut oil is where it's at… Check out the Science of Skinny by Dee Maccafrey

    Reply
  4. Gloria  October 8, 2014

    At the top of the recipe it says 16 servings, while at the bottom it says serves 12… Which is it?

    Reply
    • SkinnyMs  October 9, 2014

      Gloria, The nutrition info was calculated with 16 servings. That was a typo. Thanks for the heads up, we will change that.

      Reply
  5. Jennifer  October 9, 2014

    can regular whole wheat flour or unbleached white flour be used instead of the pastry flour?

    Reply
    • SkinnyMs  October 9, 2014

      Jennifer, Yes, you can use regular flour rather than pastry flour. If you can sift it with a flour sifter or through a fine mesh strainer.

      Reply
  6. Caitlin  October 13, 2014

    Tried this this weekend and it was a total fail – HELP!! I used a crock pot liner, was that my downfall?

    Reply
    • SkinnyMs  October 13, 2014

      Caitlin, We're sorry to hear that! The liner should not have made a difference in the outcome, so I don't think it was that. Can you give us more information about your slow cooker model and what the problem was?

      Reply
  7. Kristin B.  October 14, 2014

    Can I use coconut oil instead of canola?

    Reply
    • SkinnyMs  October 15, 2014

      Kristin B., Yes you can use coconut oil in place of canola oil.

      Reply
  8. Barb  November 22, 2014

    Can you bake this in the oven instead?

    Reply
    • SkinnyMs  November 24, 2014

      Barb, You could try and let us know how it turns out. We haven't tested that. If you do, I would recommend covering it with tinfoil to bake.

      Reply

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