Vegan Chocolate Pudding Cake Crock Pot Recipes

DAIRY-FREE VEGAN CHOCOLATE PUDDING

Steps:

• Gather the ingredients.
• In a small cup or bowl, combine the cornstarch with the cold water, mixing to dissolve. Set aside.
• In a small saucepan, combine the sugar, cocoa powder, and salt.
• Over medium-low heat, gradually add the almond milk, about 1/4 cup at a time, stirring constantly until smooth.
• Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil.
• Remove the pan from heat and add the chocolate chips, swirling the pan to keep the chips from resting on the bottom of the pan and burning. Allow the pan to sit off of the heat for about 3 minutes, then stir the mixture with a wooden spoon to incorporate the melted chocolate.
• Mix in the cornstarch mixture and vanilla until well incorporated and return the pan to the stove over medium-low heat.
• Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools).
• Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming.
• Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.

SLOW COOKER HOT FUDGE PUDDING CAKE

Steps:

• To a medium bowl, add all of the batter ingredients (flour, granulated sugar, cocoa powder, baking powder, salt, milk, butter, and vanilla extract). Whisk together until blended and smooth. Using a spatula, spread batter in the bottom of a Crock Pot.
• In a medium bowl, whisk together the dry layer (granulated sugar, brown sugar, and cocoa powder). Sprinkle evenly over the top of the batter.
• Slowly pour the hot water over the top.
• Cook on high until cake has puffed up and it springs back when you poke it with your finger, 3 to 4 hours.
• Use a spoon to scoop cake and sauce onto dessert plates along with a scoop of vanilla ice cream. Serve.

CHOCOLATE PUDDING CAKE (VEGAN)

Steps:

• Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
• Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
• The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
• Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa. Sprinkle this evenly on top of the cake mixture.
• Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!

VEGAN CHOCOLATE PUDDING CAKE (CROCK POT)

Steps:

• Spray crock pot insert with cooking spray.
• Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.
• Stir in soy milk, oil, and vanilla until smooth.
• Pour batter into crock pot insert.
• Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.
• Pour hot water over contents of crockpot - DO NOT STIR!
• Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.
• Spoon cake into bowls. Spoon sauce over top.
• Great on its own; also yummy with soy whipped cream or vanilla ice cream.

VEGAN CHOCOLATE CAKE

Steps:

• Preheat oven to 375 degrees.
• Sift dry ingredients into 8" square or 9" round baking pan.
• Mix liquids (except vinegar) and whisk into dry.
• When batter is smooth, add vinegar and stir quickly, until it is evenly distributed.
• Put it in the oven, don't let it stand around (that has something to do with the vinegar) Bake for 25-30 minutes or longer until done.
• This cake is great served with soya cream or vegan ice cream.

SLOW COOKER HOT FUDGE PUDDING CAKE

Steps:

• In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Pour in the milk, butter, and vanilla and mix until just combined.
• Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with optional toppings using any combination equaling out to one cup and press gently into the batter so they stick.
• For the Cocoa fudge mixture, combine sugar and cocoa and sprinkle over the batter in the crock-pot. Pour hot or boiling water over the cocoa powder (do not stir).
• Cover and cook on high for 1 3/4 - 2 1/2 hours or until a toothpick inserted near center of the cake comes out clean. Every slow cooker cooks differently so if your slow cooker runs hot, be sure to check on the batter at 1 hour and then every 20 minutes after that.
• Serve warm with ice cream and top with fruit if desired.

VEGAN CHOCOLATE CAKE

Steps:

• CAKE:.
• Position one rack in the center of the oven and preheat to 350 degrees. Oil the sides and bottoms of two 9-inch round cake pans and line the bottoms with parchment paper cut to fit.
• Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, cocoa, sugar, baking powder, baking soda, salt, and cinnamon to the strainer. Tap the strainer against the palm of your hand to sift the ingredients. Stir with a wire whisk to distribute the ingredients.
• Whisk the oil, maple syrup, soy milk, vanilla and almond extracts and vinegar in a separate medium bowl until well blended.
• Pour into the dry mixture and stir with a wire whisk until the batter is smooth. This batter is meant to be thin; don't worry.
• Divide the batter evenly between the two prepared pans. Tap the pans lightly on the counter to eliminate air bubbles.
• Bake for 25 to 30 minutes, or until the tops are set, the sides have started to pull away from the pan, and a cake tester (or toothpick) inserted in the center of the cake comes out clean or with only a few moist crumbs.
• Cool the pans on wire racks for 10 minutes. Run a thin knife between the cake and inside of the pan, and invert each layer onto a rack. Remove the pans and carefully peel off the parchment paper. Invert again topside up on a rack to cool completely.
• To protect the layers from cracking or breaking, slide a cardboard circle (or another flat surface) under each one. Wrap the layers with plastic wrap and refrigerate until cold before filling and frosting.
• FILLING/FROSTING:.
• Unless you have a food processor with at least an 8-cup bowl, make the cream in two batches. The tofu will have to drain for 24 hours and the prepared cream may have to chill 1 to 6 hours to thicken, so this is a recipe to make ahead.
• If you are using the 16-ounce packages of tofu, set a wire mesh strainer over a bowl. Put the tofu in the strainer, cover with plastic wrap, and refrigerate for 24 hours. It is important to choose a bowl that allows the strainer to sit above the liquid that will accumulate. (Draining the excess liquid helps reduce any bean flavor and creates a thicker cream.) If you are using tofu in the 12.3-ounce aseptic boxes, just drain the liquid from the boxes and proceed with the recipe.
• Combine the tofu, oil, and salt in a food processor, and process about 1 minute until pureed. Use a rubber spatula to clean the sides of the bowl and add the sugar, cocoa, and vanilla. Process 1 to 2 minutes, until the tofu mixture is smooth.
• Add the melted chocolate and pulse the processor three or four times to incorporate. Process 1 to 2 minutes until the mixture is very creamy. Give it a little taste; if it is not sweet enough for you, gradually add up to 1/2 cup powdered sugar, adding soymilk in tablespoons if it gets too thick, until it reaches desired sweetness. Refrigerate in the processor for 20 minutes. If you used the aseptic boxes of tofu, the cream may need to chill for 1 to 6 hours in order for it to become firm enough to spread.
• The degree of firmness will determine the amount of soymilk needed to create the final texture. It should be thick but easy to spread. Dip an icing spatula into the cream to test to the texture. If the cream is too stiff to use, add 3 tablespoons of the soymilk and process 1 minute. Add more soymilk, 1 tablespoon at a time as needed. When the cream is ready to use, spoon it into a bowl and begin to assemble the cake.
• ASSEMBLING CAKE:.
• While a cake-decorating turntable is nice to have, it is not essential for this cake.
• To assemble the cake, place one of the layers bottom-side up on a serving plate. Tuck strips of parchment or waxed paper under the outside edge of the cake to catch any frosting that drips.
• Use an icing spatula to spread about 1 1/2 cups of the cream frosting on the layer. (If the layer is uneven, spread more cream on the thinner areas.).
• Set the second layer on it topside up, and press down lightly.
• Spread about 1 1/2 cups of the frosting on top of the cake covering one section at a time. Push excess frosting off the top onto the sides adding more frosting as needed to cover the sides. Smooth or swirl the frosting as you like.
• The cake is ready to serve immediately, but can be refrigerated up to 2 days. Use a long, sharp knife to cut the cake, wiping the blade as needed after each slice.

LIGHTER CHOCOLATE PUDDING CAKE

Steps:

• Oil the crock of your slow cooker.
• Mix flour, granulated sugar, splenda, baking soda, 2 T cocoa in a bowl.
• Mix brown sugar and 3 T cocoa in a separate bowl.
• Add oil, 2/3 c water and 1 t vinegar to flour mixture, stir until combined.
• Spread in the bottom of crock.
• Sprinkle brown sugar/cocoa mix over the batter.
• Gently pour hot water and coffee over sugar.
• Cook on HIGH for 2 hours, or until a knife inserted in the cake comes out clean.
• Take off the lid and let it rest for 30 minutes before serving.
• The pudding will be on the bottom and the cake on top. Spoon pudding over cake to serve.