- 1
- 165 mins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated vegan sugar
- 2 tablespoons unsweetened dark baking cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate almond milk
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- 3/4 cup vegan brown sugar
- 1/4 cup unsweetened dark baking cocoa
- 1 1/2 cups hot water
- Vegan frozen dessert (vegan ice cream)
- Fresh raspberries or strawberries
Preparation
Step 1
1. Spray 3 1/2-quart slow cooker with cooking spray. In medium bowl, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Stir in almond milk, oil and vanilla until smooth (batter will be thick). Spread batter evenly in bottom of slow cooker.
2. In small bowl, mix brown sugar and 1/4 cup cocoa. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover; cook on High heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
4. If possible, remove crock from slow cooker, and place on cooling rack. Otherwise, turn off slow cooker. Uncover; let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Sauce will thicken as it cools. Spoon warm cake into dessert dishes. Spoon sauce over top. Serve with vegan frozen dessert and fresh berries.