Slow Cooker Chocolate Lava Cake (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan)
A family favorite, this slow cooker chocolate lava cake is rich, and OH SO moist. With a dense cake floating on top of a homemade chocolate pudding, all without hardly any work--or heating up your kitchen, this will become your go-to dessert. Free of: gluten, dairy, egg, soy, peanut and tree nut; vegan; top 8 free.
- 2 cups brown sugar
- 2 cups gluten-free flour
- 6 Tablespoons cocoa powder
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup rice milk
- 4 Tablespoons coconut oil, melted
- 1 teaspoon vanilla
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour already has this in the blend)
LAVA (AKA chocolate pudding) ingredients:
- 1 and 1/2 cups brown sugar
- 1/2 cup cocoa powder
- 3 cups Boiling Water
- Spray your slow cooker with non-stick cooking spray and turn to high.
- In a large bowl, mix together the sugar, flour, cocoa, baking powder, salt and xanthan gum. Stir in the rice milk, coconut oil and vanilla until combined. Spread the batter evenly in the slow cooker.
- Over high heat, put 4 cups of water in a sauce pan and bring to a full boil.
- While it comes to a boil, take the bowl that had your cake mix in it and mix the sugar and cocoa. You can do this in a separate bowl, but I prefer to do less dishes. Sprinkle the combined mixture over the cake batter evenly.
- When the water is to a full boil, measure out 3 cups. You'll notice I had you boil 4, I like to do more to make sure that if any has evaporated by the time I get to it, I still have enough for the recipe. Pour the three cups of boiling water over the cake mix.
- Do not stir in the boiling water. Immediately put the lid on it and allow it to cook 2 hours to 2 hours 15 minutes. Each slow cooker is a bit different. Since you can't put a toothpick in it, since it's going to have the lava--aka chocolate pudding underneath the cake, look for the cake to start pulling away from the sides.
- Serve while it's still warm with a safe vanilla ice cream over it.
Pin it now, so you don’t loose it! And, be sure to check out my other allergy-friendly Pinterest boards!
I have wanted to try this for a while. I made your taco soup and a soup from your instant pot cookbook and needed a dessert (feeding a crowd). This was so easy to assemble and then just leave to cook without needing to watch it or anything. SO good! I need get more brown sugar 😉 but plan on making this again!
Yes, it’s crazy how much brown sugar it calls for…but SO worth it. Glad you liked it.
Do you know if I could make this in small ramekins using the pot in pot method in the instantpot? I have a child with multiple food allergies and she has been asking for a Lava cake (volcano obsessed). I found your site through the Spokin app and I cant believe all the recipes on here! Thank you for sharing them with us and making life just a little easier!
Hi Anj. I have never tried it. If you do, please report back. So glad the Spokin app is working well for you. The owner is so awesome.
So excited to try this! I’m confused on the pudding part haha. How do you make it and when do you put it in? Help! ?
Hi Kelly. This recipe is magic. The water that you add at the end, ends up turning into a pudding on the bottom. There is no need to make the pudding separate. Just follow the directions, and it will work!
I followed your recipe that was in your Allergy Mom’s Lifesaving Instapot Cookbook & kept getting a BURN error. Has anyone else had this issue and if so how did they resolve it?
Hi Tracy! I’ve heard this from several readers. I think I’ve figured out the problem. I recipe tested all of my instant pot recipes on the model I currently had, and then afterwards got another instant pot and tried it again and it burns every time. Instant pot models vary widely (even though they’re the same brand.) I would recommend using the slow cooker version instead of the cookbook’s instant pot version. I’m so sorry, I wish this wasn’t the case and that their models were more standardized.
Do you think this could be doubled and then slow-cooked in an 8-qt cooker?
Hi Megan (great name!). Good question. I would think so, it may take a bit longer to cook. I’ve never tried it, but I’d love to hear if you try it.
Can regular all-purpose flour be substituted for the gluten-free flour?
Yes! And then just omit the xanthan gum as well.
Once you measure out the 3 cups of water so you pour that into the cake mixture? & then covered it?
Hi Susan! Thanks for stopping by. Sorry the directions were confusing. Yes, you will pour the 3 cups of boiling water onto the cake mixture and then cover it. Hope you enjoy it!
Mmmmmm, delish! Reminds me of those pudding cakes we used to make as kids. Cann you do this in the oven instead?
Hi Colleen! I’ve never tried making it in the oven–I’ll put that on my list of to-dos. If you try it before I do–let me know! 🙂
Elle @ Only Taste Matters
I love everything about this recipe! I can’t wait to try it! Pinned!
Thanks so much Elle! 🙂
What size slow Cooker do you use and can you just use regular all purpose flour in this recipe?
I use a 6 quart. And yes, if you want to use regular flour, omit the xanthan gum 🙂