Crockpot Vanilla Cake | Vegan

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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. This Crock Pot Vanilla Cake is simply amazing!

vanilla vegan crockpot cake on white plate with apple slices

Things I love about crockpot cakes are that they’re…

  • Hearty
  • Simple
  • Moist
  • Perfectly sweet
  • Satisfying
  • Perfect with hot tea
  • Delicious!

Crockpot desserts

Did you know that you can make a cake in your crockpot? Yes, you can!

The first vegan crock pot cake I ever made was my Crock Pot Chocolate Lava Cake, and it has been one of the top-rated recipes on my site since it went up a couple of years ago. Evidentially, I’m not the only slow cooker cake recipe lover out there!

How to make crockpot cake

This cake is very simple to make, and I love the way it makes the whole house smell while it’s cooking.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

Soak the cashews for the frosting

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.

raw cashews soaking in a bowl of water on white background

Making the batter

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.

flour and sift in large blue bowl

In a medium bowl, combine the wet cake ingredients–almond milk, maple syrup, apple sauce, vanilla, vinegar–and whisk together well.

wet ingredients for lava cake

Pour the wet mixture into the dry ingredients and mix well. Pour into crockpot.

Making cashew frosting

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 crockpot.

Set the slow cooker to low and cook for approximately 3 hours. Crockpot temperatures differ, so check regularly.

vanilla crockpot cake in slow cooker after finished

Serve warm and top with a few walnuts and dairy-free chocolate chips if desired.

Tips for crockpot vanilla cake

  • This cake is not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
  • The basic recipe serves about 6-8 people, so if you are making this for a crowd, I suggest making a double-batch.
  • Check out my other crockpot cake called, Chocolate Lava Cake.
vanilla crockpot cake slice on white plate topped with walnuts

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crockpot lava cake on white plate with teapot in background
4.67 from 6 votes

Crock Pot Lava Cake

Author: EatPlant-Based.com
Dessert in a crock pot 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. This Crock Pot Lava Cake is simply amazing!
Prep: 20 minutes
Cook: 3 hours
Total: 3 hours 20 minutes
Servings: 8 servings

Ingredients 

Crock Pot Vanilla Cake

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. Pour 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

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Tips for crockpot vanilla cake

  1. This cake is not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
  2. The basic recipe serves about 6-8 people, so if you are making this for a crowd, I suggest making a double-batch.
  3. Check out my other crockpot cake called, Chocolate Lava Cake.

Nutrition

Serving: 1g | Calories: 262kcal | Protein: 5.9g | Fat: 8.7g | Polyunsaturated Fat: 7g | Sodium: 236mg | Fiber: 3g

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.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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18 Comments

    1. 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.

  1. 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…!!!

    1. 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.

    1. You could, but there’s a great Chocolate Lava Crockpot Cake linked in the article. It has a hot fudge topping that’s amazing!

  2. 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

    1. 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.

    1. Yes, you can definitely bake this in the oven. I would suggest 350 degrees for 25-30 minutes. It should be delicious either way!

    2. @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?

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