Crockpot Vanilla Cake | Vegan
This vegan vanilla crockpot recipe is so good because it combines rich, creamy vanilla flavor with the convenience of slow cooking, making it an easy and delicious dessert option. Perfect for busy schedules, it provides a comforting and indulgent treat that’s also plant-based.
Dessert in a crockpot or slow cooker is a lovely thing. No need to heat up the kitchen and a fabulous dessert is warm and waiting to eat when you are ready. Be sure to try this Crock Pot Chocolate Lava Cake that is just as good!
We also have other vegan delicious desserts on this website like my no-bake tofu mousse chocolate pie and this single-serving vegan chocolate mug cake. While you are at it, why not take a look at all of our vegan healthier desserts?
Reasons I love this cake
- Rich and Creamy Flavor: This vegan vanilla crockpot cake delivers a deliciously rich and creamy vanilla taste, making it an indulgent treat everyone will love.
- Plant-Based Goodness: Completely vegan, this cake offers a delightful dessert option that aligns with plant-based dietary preferences.
- Moist and Tender: The slow-cooking method ensures a moist and tender cake, providing a perfect texture that’s both satisfying and enjoyable.
Ingredients you will need
- Flour- Whole wheat flour and whole-wheat pastry flour make this a healthier vegan dessert option.
- Sweetener- I like to use less refined sweeteners like pure cane sugar and sucanat.
- Plant milk- Almond milk is my plant milk of choice, but soy milk, cashew milk, and others will work too.
- Vanilla- The delicious warm creamy flavor of vanilla is achieved by using vanilla extract.
- Applesauce- Purchase applesauce or make my homemade sugar-free applesauce for this recipe.
- Cashews- For the frosting, cashews are used to give a sweet nutty, creamy flavor and texture.
How to make crockpot cake
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Start by soaking the cashews for the cream sauce icing. To do this simply place the cashews in a bowl and cover with water by an inch, then cover and soak at room temp for around 3 hours. If you’re in a hurry you can soak them for 15 minutes in very hot but not boiling water. Set them to the side while beginning on the cake.
STEP #2: While the cashews are soaking, start on the cake. In a large bowl, sift both flours to make the cake lighter (this is optional), then add other dry cake ingredients–sugar, baking soda, baking powder, salt–and whisk together.
STEP #3: In a medium bowl, combine the wet cake ingredients–almond milk, maple syrup, apple sauce, vanilla, vinegar–and whisk together well.
STEP #4: Pour the wet mixture into the dry ingredients and mix well. Sometimes I toss in crushed walnuts to add more texture. Pour the batter into the crockpot.
STEP #5: Now, it’s time to make the cream. Drain the water from the soaking cashews. Place the cashews in a blender with other icing ingredients and blend on high for about a minute or until smooth and creamy.
STEP #6: Pour cashew cream over the cake batter in the crockpot. Set the slow cooker to low and cook for approximately 3 hours. Crockpot temperatures differ, so check regularly.
STEP #7: Serve warm and top with a few walnuts and dairy-free chocolate chips if desired.
Oven cooking instructions
Some people have asked about making this in their oven. You can definitely bake this in the oven. I would suggest 350°F for 25-30 minutes. It should be delicious either way!
Frequently Asked Questions
I have a 6-quart slow cooker that holds this perfectly.
I don’t grease mine, and it only sticks a little. It’s not difficult to clean.
This cake is not gluten-free, but this link to the Minimalist Baker will help adjust it for those who want to give it a try.
The leftovers should be stored in an airtight container in the refrigerator for up to 5 days.
I suggest reheating in the microwave for only a minute or less per serving.
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Crock Pot Vanilla Lava Cake
Ingredients
Crock Pot Vanilla Cake
- 1 cup whole wheat flour
- 1 cup whole wheat pastry flour
- 3/4 cup sucanat or other less refined sugar or sweetener
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup vanilla almond milk
- 1/2 cup apple sauce
- 2 tablespoons maple syrup
- 2 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Vanilla Cashew Cream Icing
- 1 cup raw cashews
- 1-3/4 cup water
- 3 tablespoons maple syrup
- 2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Start by soaking the cashews for the cream sauce icing. To do this simply place the cashews in a bowl or blender and cover with water by an inch, then cover and soak at room temp for around 3 hours. If you're in a hurry you can soak them for 15 minutes in very hot but not boiling water. Set them to the side while beginning on the cake.
- In a large bowl, sift both flours to make the cake lighter (this is optional), then add other dry cake ingredients--sugar, baking soda, baking powder, salt--and whisk together.
- In a medium bowl, combine the wet cake ingredients--almond milk, maple syrup, apple sauce, vanilla, vinegar--and whisk together well.
- Pour the wet mixture into the dry ingredients and mix well. Sometimes I toss in a handful of crushed walnuts, but this is optional. Pour the batter into crock pot.
- Now, it's time to make the cream icing by draining water from the soaking cashews. Place drained cashews in a blender with other icing ingredients and blend on high for about a minute or until smooth and creamy.
- Pour cashew cream over the cake batter in the crock pot.
- Set the slow cooker to low and cook for approximately 3 hours. Crockpot temperatures differ, so check regularly. Instructions for cooking on a higher setting are included in the article above.
- Serve warm and top with a few walnuts and dairy-free chocolate chips if desired.
Video
Notes
- Gluten- This cake is not gluten-free, but this link to the Minimalist Baker will help adjust it for those who want to give it a try.
- Crock Pot Size- I have a 6-quart slow cooker that holds this perfectly.
- Storage- The leftovers should be stored in an airtight container in the refrigerator for up to 5 days. I haven't tried freezing it.
- Reheating- I suggest reheating in the microwave for only a minute or less per serving.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Hi Teri ,can you store leftovers & how would you reheat?
Hi Susan- Yes, you can store the leftovers in an airtight contain in the frigerator for up to 5 days. I suggest reheating in the microwave for only a minute or less per serving.
We have a small homestead orchard with so very many apples rolling in right now. I poured the batter for this vanilla cake over a thick bed of chopped fresh apple that I happened to have added to the bottom of the crockpot — happy to report it all turned out so gooey, fragrant and yummy…!!!
Hi Pat- Oh my! That sounds delicious! I love that you had fresh apples from your orchard and added them. I can’t think of a better combination. YUM!
Do you have to grease the crockpot before you add the cake mixture to it?
Hi June- I don’t grease mine, and it only sticks a little. It’s not difficult to clean.
Would the recipe be ruined if I omitted the icing to avoid the sugar?
Hi Phillip- There is no sweetener in the cake at all, so it would be like a plain chocolate biscuit and not a dessert at all. I highly recommend the frosting, as it is really what makes this cake.
What size of crock pot do you use?
I have a 6-quart slow cooker.
Could you put cocoa in it to make it chocolate.
You could, but there’s a great Chocolate Lava Crockpot Cake linked in the article. It has a hot fudge topping that’s amazing!
I would like to try this in my Instant Pot so would you suggest putting into another container in the IP or just right in the stainless insert? I’ll defintley let you know how it turns out.
Thanks
Good question and, to be honest, I’m not completely sure. I would think pouring it right into the IP container would be fine, but can’t say with 100% certainty. Please do let us know if you give a try.
Looks so delicious! Do you think I will get the same results if I bake it in the oven?
Yes, you can definitely bake this in the oven. I would suggest 350 degrees for 25-30 minutes. It should be delicious either way!
@EatPlant-Based.com, when you bake it in the oven, do you put the frosting on it first like you do for the slow-cooker?
Hi Amelia- Yes, I would add the frosting before baking as well. It helps keep the cake nice and moist.