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!
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
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.