Slow Cooker Chocolate Peanut Butter Cake

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Do you love chocolate cake, but you don't like all of the junk in it? This chocolate cake is made healthy, but tastes just as delicious as regular cake!

Chocolate Peanut Butter Cake

This chocolate peanut butter cake recipe is a dream come true. Imagine being able to indulge in a rich, delicious cake without concern for calories or unhealthy ingredients! This slow cooker recipe makes it easy to whip up this cake just about any day of the week. Slow cooker cakes are always quick and simple, and can be assembled before the work day, so a dessert is ready and waiting when you arrive home. If you love dessert, but you are not fond of what dessert does to your waist line, this recipe is for you.

One of the things people often realize when they begin cleaning up their diet and focusing on their health is that many of their favorite indulgent foods still have health benefits. The key is eating them in moderation. Peanut butter is a great source of protein and chocolate is packed with antioxidants. Eaten in proper portions, these foods are actually good for your health.

The next time you are craving something sweet and gooey, do not turn to boxed cakes or pre-made treats. This slow cooker cake is just as simple to make, but is much healthier than those over-processed options. Love dessert and want more? Check our our collection Skinny Mini Desserts.

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Slow Cooker Chocolate Peanut Butter Cake

Low in fat, carbs, and calories, this indulgent dessert is one cake you can eat without feeling guilty.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Yield 16 people
Serving Size 1 slice
Course Dessert
Cuisine Universal
Author SkinnyMs.


  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 cup honey optional coconut palm sugar
  • 2 egg whites
  • 1/3 cup peanut butter no sugar added - additional peanut butter will be needed if you wish to ice the cake with it
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup unsweetened apple sauce


  • Line the bottom of your slow cooker with cut-to-fit parchment paper and spray the inside using an oil sprayer.
  • In a large mixing bowl, whisk together the flour, cocoa powder and baking powder until well combined.
  • In a second large mixing bowl, whisk together all your wet ingredients including the peanut butter, and then combine the two bowls.
  • Stir all ingredients together until well combined.
  • Cooke time is 4 hours on low, or until a knife inserted in the middle pulls out clean. Yields 16 servings - cut like a pie.

Nutrition Information

Serving: 1slice | Calories: 141kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Fiber: 3g | Sugar: 10g |
SmartPoints (Freestyle): 4
Keywords Kid-Friendly, Low-Carb, Slow Cooker

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  1. My family loves this moist cake!  The recipes in the cookbook have all been fantastic.  We LOVE the black pepper and walnut crusted chicken.

  2. Love the recipe! Love all the recipes!

    But, you gotta admit, it's pretty funny that there is an ad for cheesy bites pizza underneath the recipe. πŸ™‚

    1. Shannon, Yes…lol! The ads are supposed to be related to our site but a pizza ad sneaks in every now and then. πŸ™‚

  3. I tried this recipe last weekend.  It was a hit with 2 of the 3 kids (the other one is not normal…he always likes to be contrary…lol)  and even with my husband.  It was just the right amount of chocolate, peanut butter and sugar.  It was also the first time that I did a dessert in the slow cooker.  Thanks for a great recipe.

  4. I love this recipe!  It may be my chocolate/peanut butter obession, but its so yummy and easy to make too!

    1. Lauren,

      Wheat flour will work but will cause your cake to be more dense. Can you find White Whole Wheat Flour? Most all grocery stores now carry this type of flour…even Walmart. I would recommend this type if possible.

  5. Looks great!  I am going to try it.  My husband is diabetic and has an insulin pump.  He has to know the number of carbs in an item so he can enter them in his pump.  I notice the recipe has 0 carbs which is impossible with flour and honey as ingredients.  Do you have the correct carb count on this?

  6. I am thinking about subbing the peanut butter for nutella.. Would I still need to add in the coaco powder? if not–would I need more flour to take the place of that dry ingredient?

  7. I made these today but baked them in the oven as 'cupcakes' and they turned out pretty good. 20 minutes at 325 degrees. They're super chocolatey but not too sweet. YUM! Thanks for the great recipe!

    1. Debbie, For this recipe, just cut parchment paper to fit the bottom and spray with a non-stick cooking spray. There are inserts for cakes that can be purchased, but we did not use one for this recipe. πŸ™‚

  8. Do you serve this cake warm straight from the crock, or do you cool and remove it from the crock to slice and serve? I've never made a crock-pot cake before. Also, in the photo shown, did you serve the cake with extra Peanut Butter on top or did you make some type of PB frosting? Thanks!

    1. Tammy, Yes, I prefer serving the cake slightly warm. For the peanut butter on top: Combine 1/2 cup natural pb with one tablespoon natural sweetener, like honey or coconut palm sugar. πŸ™‚

  9. What a great cake and recipe. What other flour can I use besides almond flour to make this cake gluten free? Thank you!

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