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Hot Chocolate Pudding Cake

2.87 from 51 votes
This cake requires minimal ingredients, is made in a slow cooker, and is decadently chocolaty. It even makes its own pudding while it cooks!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 10 servings
Course: Dessert
Ingredients Equipment Method

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

Equipment

  • Crockpot™ 7-Quart Cook & Carry™ Slow Cooker

Method
 

  1. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. Make a well in the center of the flour mixture. Pour in the milk, vegetable oil, and vanilla. Mix until combined.
  3. Pour the mixture into your greased 7 QT Crockpot™ Cook & Carry Easy Clean Slow Cooker.
  4. For the topping, mix together the brown sugar, hot chocolate mix and cocoa powder, then sprinkle evenly over the cake mixture. Do not stir!
  5. Finally, pour the hot water all over the top - do not stir!
  6. 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.
  7. Scoop out cake while warm and serve with your favorite non-dairy ice cream!