This cake requires minimal ingredients, is made in a slow cooker, and is decadently chocolatey. It even makes its own pudding while it cooks!

About this pudding cake
This cake has a layer of hot pudding, a layer of chocolate cake, and a topping of melty marshmallows and chocolate chips. It’s absolutely delicious and perfect to serve a crowd! Bonus: it’s beyond easy to make in your Crockpot™ 7-Quart Cook & Carry™ Slow Cooker.

About the Crockpot™ 7-Quart Cook & Carry™ Slow Cooker
- Elevated Design: Features a streamlined design and minimalist aesthetic
- Cook & Carry Locking Lid: Travel-proof locking lid features a tight seal that prevents leaks and spills – this means hassle- and mess-free travel when you’re on the go!
- Little Dipper Food Warmer: The bonus 16 oz. little dipper warmer is perfect for dips and sauces!
Learn more here: Crockpot™ 7-Quart Cook & Carry™ Slow Cooker Mushroom | Crock-Pot

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Hot Chocolate Pudding Cake
This cake requires minimal ingredients, is made in a slow cooker, and is decadently chocolaty. It even makes its own pudding while it cooks!
Equipment
- Crockpot™ 7-Quart Cook & Carry™ Slow Cooker
Ingredients
Cake:
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 6 tbsp (38 g) pure unsweetened cocoa power
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (240 ml) nondairy milk
- 1/3 cup (80 ml) vegetable oil
- 2 tsp (10 ml) pure vanilla extract
Topping:
- 1 1/2 cups (330 g) packed light brown sugar
- 1/4 cup (38 g) vegan hot cocoa mix
- 1/4 cup (25 g) cocoa powder
To pour over:
- 3 cups (720 ml) hot water
Topping:
- 1 1/2 cups vegan mini marshmallows
- 1/2 cup vegan chocolate chips
Instructions
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Make a well in the center of the flour mixture. Pour in the milk, vegetable oil, and vanilla. Mix until combined.
- Pour the mixture into your greased 7 QT Crockpot™ Cook & Carry Easy Clean Slow Cooker.
- For the topping, mix together the brown sugar, hot chocolate mix and cocoa powder, then sprinkle evenly over the cake mixture. Do not stir!
- Finally, pour the hot water all over the top – do not stir!
- Place the lid on the slow cooker and cook on low for 2 1/2 hours. Remove the lid and top with marshmallows and chocolate chips, then cook 30 more minutes. If the cake isn’t done, you can continue to cook it on low in 30-minute intervals until it is. There will be a gooey layer of pudding on the bottom, but the center should be a fully cooked cake.
- Scoop out cake while warm and serve with your favorite non-dairy ice cream!
Can you make this with gluten-free flour? Any suggestions on the best to use?
We haven’t tested a gluten-free version, but we would recommend using a gluten-free all-purpose flour. Happy baking!
Can it be made without a slower cooker?
Hi there! You can make a pudding cake in the oven, however the ingredient ratios and cook times are different. We have a recipe in our cookbook (The Six Vegan Sisters Everyday Cookbook) for a hot fudge pudding cake made in the oven.
This looks yummy! Unfortunately I don’t have access to the Vegan Hot Cocoa Mix. What could I substitute? I can order it online, but was hoping to make this for the grandkids this weekend. Thanks!
We have a recipe for Slow Cooker Chocolate Pudding Cake that requires no hot cocoa mix! You could still add the marshmallows and chocolate chips on top if desired. Hope your grandkids love it!