Slow Cooker Chocolate Peanut Butter Cake

Slow Cooker 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.

Slow Cooker Chocolate Peanut Butter Cake

Slow Cooker Chocolate Peanut Butter Cake

Yields: 16 Servings | Serving Size: 1 Slice | Calories: 141 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 | Cholesterol: 0 mg | Sodium: 0 mg | Carbohydrates: 19 g | Fiber: 3 g | Sugars: 10 g | Protein: 3 g | SmartPoints: 6 |

Ingredients

  • 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

Directions

  1. Line the bottom of your slow cooker with cut-to-fit parchment paper and spray the inside using an oil sprayer.
  2. In a large mixing bowl, whisk together the flour, cocoa powder and baking powder until well combined.
  3. In a second large mixing bowl, whisk together all your wet ingredients including the peanut butter, and then combine the two bowls.
  4. Stir all ingredients together until well combined.
  5. Time: 4 hours, or until a knife inserted in the middle pulls out clean
  6. Temp: Low
  7. Yield: 16 servings (cut like a pie)
  8. Recommended Slow Cooker Size: 4 quarts
  9. This recipe is featured in Skinny Ms. Slow Cooker Cookbook.
https://skinnyms.com/slow-cooker-chocolate-peanut-butter-cake/

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49 Comments on "Slow Cooker Chocolate Peanut Butter Cake"

  1. Ericanyc1  May 7, 2012

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

    Reply
    • skinnyms  May 9, 2012

      Thank you!!!

      Reply
  2. Shannon  May 12, 2012

    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. ๐Ÿ™‚

    Reply
    • skinnyms  May 16, 2012

      Shannon, Yes…lol! The ads are supposed to be related to our site but a pizza ad sneaks in every now and then. ๐Ÿ™‚

      Reply
  3. Yolanda Hankins  June 10, 2012

    This is by far, my favorite cake!!!!!  You're recipes are the best!!!

    Reply
  4. Lynn Charland  June 10, 2012

    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.

    Reply
  5. Jan G.  June 10, 2012

    So yummy!!! And only 2 PointsPlus™ in Weight Watchers world!!

    Reply
  6. Adambrosia  June 10, 2012

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

    Reply
  7. Molly_garza  June 10, 2012

    This has to be our favorite.  It is easy to prepare and tastes so sinfully delicious too

    Reply
  8. Alicia  June 10, 2012

    Yummy!

    Reply
  9. Lauren  July 3, 2012

    I don't have wheat pastry flourr, but I have wheat flour.  Will that still work?

    Reply
    • Skinny Ms.  July 3, 2012

      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.

      Reply
  10. Jennifer Bridgeforth  July 11, 2012

    This looks absolutely amazing!

    Reply
  11. Moonpie  July 21, 2012

    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?

    Reply
    • Skinny Ms.  July 21, 2012

      Moonpie, It has 19 carbs. The data is listed after the carbs! ๐Ÿ™‚

      Reply
  12. Jessica Czapla  July 26, 2012

    This sounds absolutely delicious!  

    Reply
  13. guest  August 1, 2012

    there are 19g of carbs

    Reply
  14. Blake Loring  August 2, 2012

    I wonder how this would do with PB2 instead of regular peanut butter…might have to try it.

    Reply
  15. Skypieluv  August 2, 2012

    Does the on pb go in the cake or on top like the pic

    Reply
  16. Tracy  August 10, 2012

    Like this one ~ my entry for the cookbook ๐Ÿ˜‰

    Reply
  17. Brittany M  August 12, 2012

    I love chocolate. This was so good!!

    Reply
  18. HEATHER  August 12, 2012

    SKINNYLICIOUS!  OH MY LAWWWD!!!!!  DELISH, AMAZING, YUMMYLICIOUS!  <3

    Reply
  19. Dawn  August 12, 2012

    One of our family favorites! 

    Reply
  20. Jennymartin116  August 12, 2012

    Chocolate,peanut butter and a crockpot..my fave kinda a recipe

    Reply
  21. Alex  August 12, 2012

    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?

    Reply
    • Skinny Ms.  August 13, 2012

      Alex, I would maybe half the cocoa and increase the flour by that amount.

      Reply
    • Joy  November 26, 2013

      How did this turn out with sub'ing the nutella? Daughter is allergic to PB

      Reply
      • GaleCompton  November 27, 2013

        Joy, Is your question in response to someone else's comment? Not sure what you mean about nutella.

        Reply
  22. nomadicnat  September 13, 2012

    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!

    Reply
    • Skinny Ms.  September 14, 2012

      Great!! So glad they turned out well using the oven method.

      Reply
  23. Amy Jo Kendrick  June 30, 2013

    Can you recommend a gluten free flour that would work?

    Reply
    • Skinny Ms.  July 1, 2013

      Amy, Yes, I recommend Bob’s Red Mill brand.

      Reply
  24. Tracy  July 1, 2013

    I only have a 6 qt crockpot. Would that work?

    Reply
  25. Debbie  July 17, 2013

    do you have to put some sort of liner to cook this in or just dump it all in the crock itself??

    Reply
    • Skinny Ms.  July 18, 2013

      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. ๐Ÿ™‚

      Reply
  26. Tammy Crouthamel  December 4, 2013

    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!

    Reply
    • GaleCompton  December 5, 2013

      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. ๐Ÿ™‚

      Reply
  27. phyllis  March 27, 2014

    can you use almond flour or coconut flour?

    Reply
    • SkinnyMs  April 2, 2014

      Hi Phyllis, You are really better off using a blend of gluten-free flours to get the right texture in baking, especially for cakes. Scroll down on this article for recipes to make a gluten-free flour blend: https://skinnyms.com/going-gluten-free-tips-for-gr…. Bob's Red Mill also has a gluten free all purpose flour blend as do a few other manufacturers.

      Reply
    • SkinnyMs  April 2, 2014

      Hi Phyllis, You are really better off using a blend of gluten-free flours to get the right texture in baking, especially for cakes. Scroll down on this article for recipes to make a gluten-free flour blend: https://skinnyms.com/going-gluten-free-tips-for-gr…. Bob's Red Mill also has a gluten free all purpose flour blend as do a few other manufacturers.

      Reply
    • SkinnyMs  April 2, 2014

      Hi Phyllis, You are really better off using a blend of gluten-free flours to get the right texture in baking, especially for cakes. Scroll down on this article for recipes to make a gluten-free flour blend: https://skinnyms.com/going-gluten-free-tips-for-gr…. Bob's Red Mill also has a gluten free all purpose flour blend as do a few other manufacturers.

      Reply
    • SkinnyMs  April 2, 2014

      Hi Phyllis, You are really better off using a blend of gluten-free flours to get the right texture in baking, especially for cakes. Scroll down on this article for recipes to make a gluten-free flour blend: https://skinnyms.com/going-gluten-free-tips-for-gr…. Bob's Red Mill also has a gluten free all purpose flour blend as do a few other manufacturers.

      Reply
  28. Tammy Crouthamel  April 2, 2014

    Thank you for the tips!! I'm going to give this recipe a try this weekend.

    Reply
    • SkinnyMs  April 3, 2014

      You're welcome:)!!

      Reply
  29. Jules  May 16, 2014

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

    Reply

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