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Sunday, 24 November 2013

Grain Free Crockpot Chocolate Fudge Pudding Cake

With the colder weather , as I have said before, I crave comfort foods. But my dietary needs and taste buds have changed so much in the past few years, those typical good old comfort foods just don’t fit anymore. So when I really get a craving for something, like this pudding cake I remember from my childhood, I reinvent it to suit the way we eat now. It is still definitely a treat, but one that you can indulge in without “most” of the guilt!
This cake is made in the Crockpot or slow cooker (I use my smaller 3 quart one, if you only have a large one, this recipe could easily be doubled, the leftovers are great!), and is typical of an old fashioned pudding cake, where you make the batter, and (gasp!!) ...pour a bunch of water on top of it...seriously! It then magically creates a moist fudgy pudding en-robed cake that cooks merrily away on its own while you throw together a nice healthy supper to balance it all out. It is best served at room temperature or chilled, IF you can wait long enough to let it cool! The pictures do not do it justice, it is just not photogenic.  But, what it lacks in beauty, it makes up for in flavour! (It also goes really well with a scoop of your favourite vanilla ice cream...just in-case you were wondering :)
You want a nice thick batter--if it appears
too thin, add another Tbsp or two of
coconut flour.

Grain Free Crockpot Chocolate Fudge Pudding Cake

Cake batter:
3 eggs
2 tbsp chickpea flour
1/3- ½ cup coconut flour (start with the 1/3 and add more if needed)
2 tbsp arrowroot powder
¾ tsp baking soda
2 Tbsp coconut sugar
Pinch of salt
1/4 cup of milk (use a non-dairy alternative if you wish!)
2 Tbsp coconut oil
2 tsp apple cider vinegar
1 tsp vanilla
1 tsp organic instant coffee powder (optional, but deepens the chocolate flavour!)
1/3 cup cocoa powder
½ cup coconut sugar
grease pan
2 cups boiling water
Butter/coconut oil or coconut oil butter ghee spray to grease the crockpot

In a medium mixing bowl, mix together all of the batter ingredients with an immersion blender until well combined. Scrape sides as needed.  (it should be nice and thick, add more coconut flour if needed to thicken it up) Spoon batter into the bottom of your greased crockpot, and smooth slightly.
Mix the topping ingredients together in a small bowl and sprinkle evenly across the top of the batter.

Gently pour the boiling water into the crockpot, completely covering the batter. Cover with the lid, and turn on to high. Cook for 1 hour and 20 minutes. Remove lid and let cool at least to room temperature before serving. The “pudding” part of the cake will thicken up the longer it sits. 
spread batter in greased pot
 sprinkle with coconut sugar-cocoa mixture
now, pour on the boiling water (!!!!) cover and cook!
the results? not pretty, but tasty!


  1. Janine, can you make this starch/ grain free? I can't ingest chickpeas or arrowroot. Will almond and coconut flour work? Thanks. Elisabeth

  2. Elizabeth, I have not tried it with almond flour. You could potentially substitute the arrowroot and chickpea flour with an equal amount of almond flour, but the consistency would probably change. Post your results if you try it!