



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.
Ingredients
- CAKE:
- 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):
- 1 1/2 cups brown sugar
- 1/2 cup cocoa powder
- 3 cups Boiling Water
Instructions
- 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.

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Tracy Asklar
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?
Megan Lavin
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.
Megan Olvera
Do you think this could be doubled and then slow-cooked in an 8-qt cooker?
Megan Lavin
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.
Sarah McFarland
Can regular all-purpose flour be substituted for the gluten-free flour?
Thanks
Megan Lavin
Yes! And then just omit the xanthan gum as well.
Susan Adams
Once you measure out the 3 cups of water so you pour that into the cake mixture? & then covered it?
allergyawesomeness@gmail.com
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!
Colleen
Mmmmmm, delish! Reminds me of those pudding cakes we used to make as kids. Cann you do this in the oven instead?
allergyawesomeness@gmail.com
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!
allergyawesomeness@gmail.com
Thanks so much Elle! 🙂
Sarah McFarland
What size slow Cooker do you use and can you just use regular all purpose flour in this recipe?
Megan Lavin
I use a 6 quart. And yes, if you want to use regular flour, omit the xanthan gum 🙂